How to Make a Traditional Spanish Ensaimada

How to Make a Traditional Spanish Ensaimada

Ensaimada is a traditional Spanish pastry originating from Mallorca. This delicate, coiled pastry is characterized by its airy texture and buttery flavor. The name “ensaimada” comes from the Catalan word “saïm,” meaning lard, which is a key ingredient in the recipe. This article will guide you through the authentic process of making an ensaimada from scratch, ensuring a deliciously flaky and soft pastry.

Ingredients

For the Dough:

• 500g all-purpose flour
• 100g sugar
• 10g salt
• 2 eggs
• 25g fresh yeast (or 7g dry yeast)
• 200ml lukewarm water
• 50ml olive oil

For the Filling and Coating:

• 100g pork lard (traditional) or butter (alternative)
• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Preparing the Dough

1. Activate the Yeast:

   • Dissolve the fresh yeast in lukewarm water. Allow it to sit for 5–10 minutes until it becomes frothy.

2. Mix the Ingredients:

   • In a large mixing bowl, combine the flour, sugar, and salt.
   • Make a well in the center and add the eggs, yeast mixture, and olive oil.

3. Knead the Dough:

   • Knead the mixture until a smooth, elastic dough forms. This should take about 10–15 minutes by hand or 7–10 minutes using a stand mixer with a dough hook.

4. First Rise:

   • Cover the dough with a clean kitchen towel and let it rise in a warm place for 1–2 hours, or until it has doubled in size.

Step 2: Shaping the Ensaimada

1. Roll Out the Dough:

   • Lightly flour a clean surface and roll the dough into a very thin rectangular sheet, about 1–2mm thick.

2. Spread the Lard or Butter:

   • Gently spread the softened lard (or butter) over the entire surface of the dough.

3. Roll the Dough:

   • Starting from one long edge, roll the dough tightly into a long log.

4. Coil the Dough:

   • Carefully shape the rolled dough into a spiral or snail shape, leaving some space between the coils to allow for rising.

5. Second Rise:

   • Place the shaped ensaimada on a baking sheet lined with parchment paper.
   • Cover it loosely with plastic wrap and let it rise for another 8–12 hours at room temperature or overnight in the fridge.

Step 3: Baking the Ensaimada

1. Preheat the Oven:

   • Set the oven to 180°C (350°F).

2. Bake the Ensaimada:

   • Place the tray in the oven and bake for 18–22 minutes or until golden brown.

3. Cool and Dust with Sugar:

   • Allow the ensaimada to cool slightly before generously dusting it with powdered sugar.

Serving Suggestions

• Classic Ensaimada: Enjoy it plain with a cup of coffee.
• Filled Ensaimada: Some variations include fillings like pastry cream, chocolate, or sweet pumpkin known as “cabello de ángel.”
• Savory Version: Try it with sobrasada (Mallorcan sausage) for a traditional twist.

Final Tips for the Perfect Ensaimada

• Patience is Key: The long fermentation time enhances flavor and texture.
• Thin Rolling is Essential: A properly thin dough ensures the classic airy layers.
• Use High-Quality Lard or Butter: This affects the richness and flakiness of the pastry.

With this recipe, you can recreate an authentic Spanish ensaimada at home and experience the delicious taste of Mallorca’s iconic pastry. Enjoy!