Ensaimada is a typical sweet from the Balearic Islands, specifically from Palma de Mallorca. These tender and delicious buns of Jewish origins are coated in icing sugar and are identified by their unique size and spiral shape. They are wrapped in paper and in boxes with hexagonal or round shapes.
Ensaimadas can be made stuffed or unfilled. There are those who fill them with angel hair, others with cream or chocolate, and some even prepare salty fillings. However, in RecetasGratis we will prepare the traditional recipe without filling so you can choose how you like best. Keep reading and discover how to make Majorcan Ensaimada simply and clearly!
6 diners 24h Snack Medium difficulty Additional features: Cheap cost, Ideal to accompany with natural juice, Baked recipes, Spanish recipes Ingredients:
- 500 grams of flour of force
- 4 grams of salt
- 90 grams of sugar
- 2 pieces of small eggs
- 1 sachet of dry -'s yeast or 20 grams of fresh yeast
- 230 milliliters of warm water
- 200 grams of lard (at room temperature)
- 1 bottle of icing sugar to decorate
Steps to follow to make this recipe: 1
To start with the Majorcan Ensaimada, put a cup of warm water in a bowl. Add a tablespoon of flour and yeast, either dry or pressed fresh, to activate the yeast. Mix and let sit for 20 to 30 minutes in a draft-free place as you continue with the following steps.
Trick: This mixing process can be called polish.
Beat the eggs with the sugar And when you get a frothy mixture, slowly add the rest of the flour with a pinch of salt. Beat until a dough is formed, you can help yourself with some rods or a kitchen utensil.
Add the yeast mixture that you had reserved and continue stirring. It may form a very sticky paste, you can fix it by adding a little more flour.
At this time, add a part of the lard at room temperature and stir. Remove the dough from the container to work it with your hands for 15 minutes. Knead so that little by little it is more manageable and less sticky.
As in the photo, the dough should be smooth and soft. Cover it with a tea towel and leave it in the oven off for 12 hours. Do it in a bowl or deep bowl so you have enough room to lift.
After this time, take out the bowl with the grown dough. Put it on a worktop or oiled base to better work the dough for the ensaimada and to stretch it more easily.
You will see that the dough is slowly deflating as you work it, but it must be so. Stretch with the help of a roller and forms a half centimeter thick mass and rectangular. Once you have the dough prepared and completely stretched, rub the remaining butter with a brush, try to put a lot of it without measure.
Go twisting across so that it forms a kind of long cord, but not too thick. It costs a little, but if you twist it, it will mold almost without realizing it.
Once you have that extensive cord of dough, place it on a baking sheet previously lined with baking paper. It forms a spiral with enough separation to prevent it from sticking as the dough grows.
Let the dough rest in the oven for an hour. It will grow and double in size. When the time passes, turn on the oven at 180 ° C with heat up and down, bake for 18 minutes at medium height. Scoop out and let cool on a wire rack. Sprinkle your Mallorcan Ensaimada with icing sugar and enjoy.
If you liked the recipe of Mallorcan Ensaimada, we suggest you enter our category of Pastry Recipes. You can also visit a selection of the best Spanish recipes.
Mallorcan stuffed Ensaimada
One of the most popular ways to enjoy the ensaimadas is by making them stuffed. The classic filling is that of angel hair, but you can also find them filled with pastry cream or a delicious chocolate to fill.
If you want to try this alternative, you just have to follow exactly the same steps of the previous preparation and add the filling just after brushing the ensaimada with the lard. Add a generous amount of filling at the end where you will begin to roll the ensaimada and voila. You will have a delicious stuffed Mallorcan Ensaimada to surprise!