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Ensaimada de Mallorca is the jewel of Balearic baking - a cloud-light, pillow-soft spiral pastry made from an enriched yeasted dough that derives its extraordinary silky, layered texture from saim, the traditional Mallorcan name for lard, which is spread thinly over the rolled dough before it is coiled into its characteristic snail shape. Protected by a European PGI designation, the authentic Mallorcan ensaimada must be made with lard, not butter, and dusted generously with a snowfall of powdered sugar before serving. Eaten for breakfast with a cafe amb llet (coffee with milk) or hot chocolate, it is an experience that defines Mallorcan morning culture. Visitors to the island traditionally carry home large cardboard boxes filled with ensaimadas.
Prep
40 min
Cook
22 min
Total
62 min
Servings
8 srv
Difficulty
Hard
Calories
370 kcal
For 8 serving(s)
Per serving
Dissolve the fresh yeast in the warm milk with a pinch of sugar. Allow to stand for 5-10 minutes until foamy.
Combine the flour, sugar, and salt in a large bowl. Add the eggs and the yeast mixture. Knead for 10-12 minutes until the dough is smooth and elastic. Cover and allow to rise for 1.5 hours until doubled.
On a lightly oiled surface, roll the dough out to a very thin rectangle, as thin as possible without tearing.
Spread the softened lard or butter very thinly and evenly over the entire surface of the dough.
Roll the dough tightly from one long edge into a long, thin sausage shape. Then coil this sausage loosely into a large spiral on a lined baking tray, leaving space for expansion.
Cover and allow to prove for 2 hours until well risen. Bake at 180°C (355°F) for 20-22 minutes until golden. Dust immediately and very generously with powdered sugar before serving.
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