Ensaimada
Discover the delightful flavors of Ensaimada, a traditional Spanish pastry that's sure to impress. This recipe guides you through the process of creating this sweet, spiral-shaped treat, perfect for any occasion. Enjoy the rich, fluffy texture and subtle sweetness that make Ensaimada a beloved dessert.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Spanish, Nut-Free, Dairy-Free
Ingredients
- 5 g yeast
- 200 g caster sugar
- 2 pcs eggs
- 600 g bread flour
- 1 tbsp vegetable oil
- 100 g lard
Instructions
- Begin by pouring 230ml of lukewarm water into a mixing bowl.
- Incorporate the yeast into the water and allow it to sit for 3 minutes.
- Add caster sugar, eggs, flour, and 1 teaspoon of sea salt flakes to the bowl.
- Stir the ingredients together until a dough forms.
- Knead the dough for 10 minutes using a stand mixer with a dough hook, or 15 minutes by hand.
- Cover the dough and let it rest for 30 minutes.
- Divide the rested dough into four equal portions.
- Place the pieces onto a baking tray that is lined with baking parchment.
- Allow the dough pieces to rest for an additional 30 minutes.
- Lightly oil the work surface and a rolling pin with vegetable oil.
- Take one piece of dough and press it down against the surface using your palm.
- Roll the pressed dough out into a thin rectangle, approximately 30 x 50cm.
- Let the rolled-out dough sit for 2 minutes.
- Spread a quarter of the lard evenly over the surface of the dough.
- If using sobrasada de Mallorca, combine 50g of lard with the sobrasada and apply it to the dough instead.
- Grab one corner of the flattened dough and stretch it as far as it can go without tearing.
- Continue to stretch every 10cm around the rectangle until it measures about 50 x 70cm.
- Trim a strip from each of the shorter sides of the rectangle.
- Position the strips next to each other along one of the longer edges of the rectangle.
- Roll the dough starting from the longer side to create a long pastry roll.
- Repeat the rolling method with the other pieces of dough.
- Take the first rolled dough and stretch it until it is over a metre in length.
- Roll the stretched dough into a spiral shape, ensuring there is 1cm of space between each coil.
- Gently flatten the spiral and place it onto a baking sheet lined with baking parchment.
- Continue the rolling and spiraling process with the remaining pieces of dough.
- Allow the spiraled dough to rise in a warm environment for at least 12 hours, or preferably 24 hours.
- Preheat the oven to 200C/180C fan/gas mark 6.
- Position the ensaimadas in the upper third of the oven.
- Quickly lower the oven temperature to 180C/160C fan/gas mark 4.
- Bake the ensaimadas for 18 minutes until they achieve a dark golden color.
- Once baked, let the ensaimadas cool on a wire rack.
- To fill the ensaimada with whipped cream, slice it open.
- Spread the cream inside and close the ensaimada.
- If desired, dust a generous amount of icing sugar on top.
- Slice into portions to serve.