Ensaimada (Mallorcan Sweet Spiral Bread) Recipe
Pillowy, sweet, and delicately dusted with powdered sugar, this traditional Mallorcan Ensaimada is a soft spiral bread that delivers a melt-in-your-mouth experience. Made with a simple dough enriched with eggs, warm milk, and lard or butter, Ensaimada is a beloved pastry perfect for breakfast, brunch, or an indulgent snack.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 13 hours (including rising times)
- Yield: 10 slices 1x
- Category: Pastry
- Method: Baking
- Cuisine: Mallorcan
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 3 cups flour
- ⅓ cup sugar
- 1 packet instant yeast (2¼ tsp)
- ½ tsp salt
- 2 eggs
- ½ cup warm milk
For Layering
- ¼ cup lard or butter, softened (plus more for layering)
Finishing
- Powdered sugar, for dusting
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, instant yeast, and salt, ensuring they are evenly mixed before adding the wet ingredients.
- Add wet ingredients and knead the dough: Add the eggs and warm milk to the dry mixture and knead by hand or with a stand mixer until a soft, smooth dough forms, about 8-10 minutes.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 2 hours or until it doubles in size.
- Shape the dough: Roll the risen dough out on a lightly floured surface into a thin rectangle. Spread a thin and even layer of softened lard or butter over the dough.
- Form the spiral: Carefully roll the dough lengthwise into a long rope, then coil it into a tight spiral shape, resembling a cinnamon roll.
- Second rise (overnight): Place the coiled dough onto a baking tray lined with parchment paper. Cover loosely and allow it to rise overnight (8 to 12 hours) in a cool, draft-free area to develop flavor and lightness.
- Bake: Preheat the oven to 350°F (175°C). Bake the Ensaimada for 15 to 20 minutes, or until it turns golden brown and sounds hollow when tapped.
- Cool and dust: Remove from the oven and let the Ensaimada cool completely on a wire rack. Once cooled, generously dust with powdered sugar before serving.
Notes
- Using lard authenticates the traditional recipe, but softened butter can be used for a more accessible alternative.
- Ensure the milk is warm but not hot, around 100°F (38°C), to activate the yeast properly without killing it.
- The overnight rise in a cooler spot enhances flavor and texture, but if short on time, a 3-4 hour rise can suffice with slightly less depth of flavor.
- For best results, serve Ensaimada the same day it is baked, as it is freshest and most tender then.
- Store leftover Ensaimada in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approximately 80 g)
- Calories: 220
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Ensaimada, Mallorcan pastry, sweet spiral bread, traditional Spanish pastry, breakfast bread, yeast bread, powdered sugar dusted, soft bread