Ensaimada Mallorquina (Mallorcan Spiral Pastry)
Local name: Ensaïmada mallorquina
In short: A soft, flaky spiral pastry from Mallorca, made from a stretched yeast dough brushed with lard, coiled, proofed and dusted with powdered sugar. It takes about 1 h 22 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 22 min
- Resting
- 8 h
- Total
- 1 h 22 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 395 kcal
Ensaimada is the pastry of Mallorca: a soft spiral of egg-enriched dough, stretched paper thin, brushed with lard and rolled into a coil before baking. The texture is light, flaky and almost melting, and the top is buried under powdered sugar. It is eaten for breakfast or with hot chocolate in the afternoon, and visitors carry them home as gifts. Plain is the classic, though fillings like pumpkin jam and cream are popular.
Instructions
- Mix the flour, sugar, yeast and salt in a large bowl. Add the eggs and water and knead for 8 minutes by hand or mixer, until smooth. Work in the 60 g soft lard in pieces and knead 8 to 10 minutes more, until very smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover and rest for 1 hour until puffy.
- Divide the dough in two. On a greased surface, roll one piece thin, then stretch it with greased hands into a rectangle about 60 x 30 cm (24 x 12 in), so thin you can almost see through it.
- Brush the dough all over with half the melted lard. Roll it up tightly from one long edge into a long thin rope, then coil the rope loosely into a spiral on a baking-paper-lined tray and tuck the end under. Repeat with the second piece.
- Cover loosely and let the coils rise in a warm spot for 6 to 8 hours, until doubled and airy. They should feel like a soft cloud.
- Heat the oven to 180°C (350°F). Bake for 18 to 22 minutes, until deep golden. Cool on a rack, then dust generously with powdered sugar.
Tips
- Lard gives the traditional flavor and flakiness. Butter works as a substitute, giving a richer and less flaky pastry, so use soft butter in the dough and melted butter for brushing.
- Do not rush the long rise, because an underproofed coil bakes up dense. The spiral should double and spring back slowly when touched.
Questions and answers
Can I use butter instead of lard in ensaimada?
Yes, though the flavor is richer and the layers are a little less delicate. Use soft butter in the dough and melted butter for brushing.
How long does ensaimada keep?
It is best on the day it is baked. Stored in a covered box at room temperature it keeps 2 days. Warm it for 5 minutes in a low oven to freshen it.
What are common ensaimada fillings?
Pumpkin jam (cabell d'àngel) is the classic, followed by whipped cream, custard or chocolate. Cut the baked pastry in half and fill it, or fill before baking.
How long does it take to make Ensaimada Mallorquina (Mallorcan Spiral Pastry)?
About 1 h 22 min in total: 1 h of preparation and 22 min of cooking.
How many calories are in Ensaimada Mallorquina (Mallorcan Spiral Pastry)?
About 395 kcal per serving, with 7 g of protein, 49 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 16 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
