Ensaimada (Mallorcan Sweet Spiral Bread) Recipe

If you have a soft spot for pastries that feel like a warm hug, then you absolutely must try making Ensaimada (Mallorcan Sweet Spiral Bread). This delightful treat is a fluffy, tender spiral of slightly sweet dough dusted with powdered sugar, offering a melt-in-your-mouth experience that’s both comforting and a little bit magical. Rooted in the rich baking traditions of Mallorca, this bread combines simple pantry staples into a truly spectacular breakfast or afternoon snack that will have everyone reaching for seconds.

Ingredients You’ll Need

Ensaimada (Mallorcan Sweet Spiral Bread) is remarkably simple to make, and every ingredient plays a vital role in the final texture and flavor. From the softening power of the warm milk to the rich indulgence of lard or butter, here’s everything you need to pull this classic together perfectly.

• 3 cups flour: The foundation of this bread, providing structure and that satisfyingly soft crumb.
• ⅓ cup sugar: Adds just enough sweetness without overwhelming the delicate flavor.
• 1 packet instant yeast (2¼ tsp): Essential for helping your dough rise beautifully and develop that airy texture.
• 2 eggs: Enrich the dough, making it tender and giving it a lovely golden color.
• ½ cup warm milk: Activates the yeast gently and contributes to the soft dough consistency.
• ¼ cup lard or butter (plus more for layering): Adds the classic richness and the distinctive layered, flaky feel in each spiral.
• ½ tsp salt: Balances sweetness and enhances overall flavor.
• Powdered sugar (for dusting): The finishing touch for that iconic snowy look and a hint more sweetness.

How to Make Ensaimada (Mallorcan Sweet Spiral Bread)

Step 1: Combine the Dry Ingredients and Activate the Yeast

Start by mixing the flour, sugar, salt, and instant yeast in a large bowl. Using instant yeast means no need to proof it separately—easy and fuss-free! This dry mix forms the base of your dough and ensures that each bite has that perfect balance of flavor and rise.

Step 2: Incorporate the Eggs and Warm Milk

Add the eggs and warm milk to the dry ingredients, then knead everything together until you have a soft, smooth dough. This step transforms the mix into a luscious, elastic dough that will rise up into that pillowy texture we’re aiming for.

Step 3: First Rise

Cover your dough and let it rest for 1 to 2 hours, allowing it to rise until nearly doubled in size. This slow fermentation is key for that light crumb and the subtle, yeasty aroma that makes Ensaimada irresistible.

Step 4: Roll and Layer with Lard or Butter

After the first rise, roll your dough into a thin rectangle. Generously spread softened lard or butter over the surface—this is what makes the spirals moist and flaky inside. It also contributes to that slightly savory hint that balances out the sweetness beautifully.

Step 5: Shape the Spiral

Roll the rectangle snugly into a long rope, then coil this rope into a spiral shape. The spiral is not just decorative; it creates lovely layers that bake up light and tender.

Step 6: Overnight Second Rise

Place your shaped dough on a baking tray and cover it loosely. Let it rise overnight—8 to 12 hours—allowing it to develop even more airy texture and that signature lightness that sets Ensaimada (Mallorcan Sweet Spiral Bread) apart from other breads.

Step 7: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the dough for 15 to 20 minutes or until the top is beautifully golden. Your kitchen will fill with an inviting aroma that promises a treat that’s as joyful to eat as it is to bake.

Step 8: Cool and Dust with Powdered Sugar

Once baked, allow the Ensaimada to cool completely. Then dust it generously with powdered sugar to get that snowy, sweet finish that’s impossible to resist.

How to Serve Ensaimada (Mallorcan Sweet Spiral Bread)

Garnishes

Ensaimada is wonderful dusted simply with powdered sugar, but you can also sprinkle on toasted pine nuts for a bit of crunch or add a light brush of apricot jam for a glossy, fruity twist. These little touches personalize your pastry and make it even more special.

Side Dishes

This sweet spiral bread pairs beautifully with a cup of strong café con leche, hot chocolate, or a fresh fruit salad to keep things bright and balanced. The creamy beverages complement the flaky layers, making for a perfectly indulgent breakfast or afternoon snack.

Creative Ways to Present

Try slicing your Ensaimada and serving it alongside a scoop of vanilla ice cream or whipped cream for an elegant dessert. You could also separate the spirals and sandwich a bit of mascarpone and fresh berries between them for a playful twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep leftover Ensaimada in an airtight container at room temperature for up to two days. The bread stays soft and fresh, but be sure to keep it away from moisture to preserve its delicate texture.

Freezing

This bread freezes very well. Wrap individual portions tightly in plastic wrap and place them in a freezer bag. You can freeze Ensaimada for up to one month without sacrificing taste or texture.

Reheating

To enjoy your frozen Ensaimada again, thaw at room temperature and warm it in a preheated 300°F (150°C) oven for 5–7 minutes. This will revive the lovely soft texture and the just-baked aroma perfectly.

FAQs

What makes Ensaimada different from other sweet breads?

Ensaimada stands out because of its unique spiral shape and the use of lard or butter layered within the dough, which creates an incredibly light, flaky texture that’s both tender and richly flavored.

Can I substitute butter for lard?

Absolutely! While traditional recipes use lard for an authentic flavor and texture, butter is a wonderful substitute that adds a lovely richness and is easier to find in most kitchens.

Is overnight rising necessary?

Yes, letting the dough rise overnight develops the flavor deeply and ensures that signature airy, delicate crumb that defines Ensaimada.

Can I add fillings to Ensaimada?

Yes! While traditional Ensaimada is plain dusted with sugar, some versions include fillings like pumpkin jam (cabello de ángel), chocolate, or cream cheese, offering delightful variations.

How do I know when Ensaimada is fully baked?

It should have a golden-brown exterior and sound hollow when tapped gently on the bottom. The aroma will also cue you in—it should smell sweet and buttery, inviting you to dig in.

Final Thoughts

Making Ensaimada (Mallorcan Sweet Spiral Bread) at home is truly a labor of love with a joyful payoff. This tender, sweet bread brings a piece of Mallorca right into your kitchen, filling it with warmth, enticing aromas, and a taste that feels both nostalgic and special. Whether shared over morning coffee or as a charming dessert, it’s a recipe you’ll want to keep close—and keep making again and again.

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