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Ensaimada

A sweet Balearic pastry spiral made with an enriched yeast dough spread with lard before rolling and baking to create tender, flaky layers. Finished with a heavy dusting of powdered sugar.

60 minMediumServes 8380 cal/serving

SpanishBreakfastOvenStandardNut-FreeSoy-FreeDairy-FreeSesame-FreeLow-SodiumAlcohol-FreeNightshade-Free

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Ingredients

  • 3.5 cups bread flour
  • 2.25 tsp active dry yeast
  • 3/4 cup warm water
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 cup pork lard, softened
  • 1/4 cup powdered sugar, sifted
  • 1 tsp fine salt

Instructions

  1. 1

    Dissolve 2.25 tsp active dry yeast and 1/2 cup granulated sugar in 3/4 cup warm water until foamy.

  2. 2

    Whisk together 3.5 cups bread flour and 1 tsp fine salt in a bowl.

  3. 3

    Mix in yeast water, 2 beaten eggs, and knead into a smooth dough.

  4. 4

    Let dough rise until doubled in size.

  5. 5

    Roll dough thin and coat with 1/2 cup softened pork lard.

  6. 6

    Roll into a rope and coil into a spiral shape.

  7. 7

    Bake at 350F for 20 minutes until golden brown.

  8. 8

    Dust with 1/4 cup sifted powdered sugar before serving.

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Questions

What is Ensaimada?

A sweet Balearic pastry spiral made with an enriched yeast dough spread with lard before rolling and baking to create tender, flaky layers. Finished with a heavy dusting of powdered sugar. This reference files it under Spanish breakfast: made in the oven, rated medium and about 60 minutes start to finish.

What temperature do I cook Ensaimada at?

For Ensaimada, the oven is set to 350 F (about 175 C) in step 7. The longest stretch at that heat is 20 minutes, in step 7.

What should Ensaimada look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown.

What if the yeast does not foam in Ensaimada?

Step 1 reads: "Dissolve 2.25 tsp active dry yeast and 1/2 cup granulated sugar in 3/4 cup warm water until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for bread flour in Ensaimada?

The entry for Ensaimada calls for 3.5 cups bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Can I make Ensaimada gluten-free?

Yes. The gluten in Ensaimada is 3.5 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Ensaimada contain eggs?

Yes: 2 eggs, beaten. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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