Ensaïmada Mallorquina Recipe
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!
Servings: 12 pieces
Calories:
Ingredients
- 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
Instructions
- 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!