Ensaïmada Mallorquina recipe is so surprisingly easy and only needs a few ingredients to make. This popular coil-shaped, baked treat from Mallorca makes for one delicious breakfast or afternoon snack!
Filipinos are no strangers when it comes to ensaymada. Being colonized by Spain, it’s not a surprise that we inherited their cuisine. It’s a traditional sweet bread of the Spanish island of Mallorca. Flaky ensaimadas generously coated with powdered sugar. They don’t last long every time I make a batch!
Ensaymada was passed on to Filipinos during the Spanish colonial period. The original shape of the sweet bread is spiral with butter and dusted in sugar. But nowadays people prefer the individual cupcake-sized portions with butter cream frosting and cheese. You can add salted egg on top to make this sweet bread more special.
Ensaïmada Mallorquina are coil-shaped and flaky bread sprinkled with lots of powdered sugar. The name enSAIMada is a giveaway as to the prominent ingredient of the original recipe. Saim translates to pork fat so, pork lard is a key ingredient in the recipe! They are easy to make but require some time because of multiple steps. So a word of advise, be patient.
Tips for an amiable experience.
Make sure all ingredients are in room temperature.
Grease hands with a little bit of oil instead of flour when working on the dough. This will avoid making the dough dry.
Using a stand mixer to mix and knead the dough makes the job much easier.
When making the dough, it should be soft, elastic and doesn’t break when you stretch it.
Do not let the dough rise for too long if proofing in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is to let it rise until it doubles in size and volume.
To make the dough a day ahead, proof bread overnight in the refrigerator. cold temperatures slows down the rise.
You can also do manual kneading of the dough if you don’t have a stand mixer. Sure it’ll take some time and muscle to do but just think of it as an exercise.
The secret ingredient is always LOVE
You may also like:
Spanish Bread – These log-shaped bread with butter and sugar paste filling is truly hearty comfort food.
Ube Pandesal – Just when you thought Pandesal couldn’t get any better! Soft bread in bright purple color with cheese and sprinkled with graham crumbs. An exciting new take on this Filipino breakfast staple!
Ensaïmada Mallorquina Recipe
- 480 grams bread flour
- 100 grams sugar
- ¼ tsp salt
- 1 medium egg
- 180 ml water
- 20 grams fresh yeast or 7 grams instant yeast
- 70 grams lard add more if needed
- ¼ cup powdered sugar add more if needed
- 1 tbsp butter for brushing when done baking
- In a mixing bowl, mix together flour, sugar and salt. Make a well in the center of the mixture then add egg, water and fresh yeast. Whisk the wet ingredients until incorporated.
- Using a stand mixer with a hook attachment, beat the mixture in medium speed until dough forms. Dough is done when it is soft, elastic and doesn't break when stretched.
- Remove dough from mixing bowl and shape into a ball. Transfer in a different bowl an coat with a small amount of vegetable oil. Let it rest for an hour or until double in size.
- When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a ball shape.
- Using a dough cutter or a sharp knife, divide the dough into 12 equal parts weighing 65 grams each. Shape each dough into ball shapes then cover with clean kitchen towel.
- Take a piece of dough while leaving the rest still covered with the towel. Take a rolling pin and flatten the dough as thin as possible and into a rough square shape. Slather a thin layer of lard on top of the dough making sure all surfaces are covered.
- From the edge of the dough nearest you, slowly roll into a log. Repeat process with the remaining pieces of dough.
- Take a log shape dough and hold both ends. Stretch the dough by swinging it like a jump rope until it reaches approx. 16 – 18 inches in length.
- Form dough into coils like a snail shell, making the traditional shape of the ensaïmadas on top of a baking sheet lined with parchment paper. Repeat process until al dough are done.
- Cover the ensaimadas with clean kitchen towel and rest for 20 minutes or until double in size. Preheat oven at 170°C or 338°F.
- After resting and dough has doubled in size, bake in pre heated oven for 15 to 20 minutes or until golden brown. Remove from oven and brush top with butter. Transfer in a cooling rack to completely cool down.
- Once ensaimadas are cool to touch, Generously sprinkle top with powdered sugar. Serve and enjoy. Bon appetit!