Ensaimada
Mallorca's coiled spiral pastry is made from a lard-enriched dough stretched almost transparently thin, then rolled, proofed slowly and baked to a feather-light crumb. Dusted with icing sugar, it is the island's beloved breakfast treat.
Approximate, per 1 small ensaimada (~80g). Values vary by recipe and portion.
Ingredients
- ·500 g strong bread flour
- ·2 eggs
- ·100 g caster sugar
- ·10 g dried yeast
- ·120 ml warm milk
- ·70 ml water
- ·1 pinch salt
- ·150 g soft lard (saïm), for spreading
- ·Icing sugar, for dusting
Method
- 1
Dissolve the yeast in the warm milk. In a bowl combine the flour, sugar and salt, then add the eggs, milk mixture and water and bring together into a rough dough.
- 2
Knead energetically for 12-15 minutes until very smooth and elastic. Cover and rest for 1 hour.
- 3
Divide the dough into two pieces. On a lightly oiled surface, stretch and pull each piece out into a large, paper-thin rectangle, working slowly so it doesn't tear.
- 4
Smear the soft lard generously over the whole surface of the thin dough, right to the edges.
- 5
Roll each sheet up into a long, thin rope, then coil the rope into a loose spiral on a lined tray, leaving space for it to expand. Tuck the end under.
- 6
Cover loosely and prove slowly at cool room temperature for 6-8 hours, or overnight, until puffy and light.
- 7
Bake at 180°C for 18-20 minutes until pale gold. Cool, then dust thickly with icing sugar before serving.