Mallorcan ensaimada
A light spiral of thinly stretched, lard-enriched dough dusted with icing sugar.
Active time1 h
Cooking30 min
Total18 hResting : 17 h
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Ingredients
- 1 egg
- 100 ml water
- 300 g strong wheat flour W360
- 6 g dried baker’s yeast
- 1 pinch of fine salt
- 80 g caster sugar
- 50 g icing sugar
- 150 g lard
Preparation
Mix the yeast with the water. Add the flour, salt, egg, sugar and 25 g softened lard. Knead until smooth and elastic, pausing if the dough gets warm. It should stretch into a thin membrane without tearing.
1 egg100 ml water300 g strong wheat flour W3606 g dried baker’s yeast1 pinch of fine salt80 g caster sugar150 g lard- bowl
- stand mixer with dough hook
Cover and rest for 30 minutes. Roll into a large rectangle and spread with the reserved 125 g lard. Slide your hands underneath and stretch from the centre to the edges until very thin. Roll up from a long side into a rope. Cover and rest for another 30 minutes.
- cloth
- rolling pin
- spatula
Gently lengthen the rope from the centre towards the ends. Coil it on a lined baking tray, leaving gaps between the turns. Leave in a draught-free place, such as the switched-off oven, for about 15 hours until doubled in volume.
- baking tray
- baking paper
Remove the tray if proving in the oven. Heat the conventional oven to 180 °C. Bake for about 30 minutes until golden and cooked through. Cool on a rack for about 30 minutes and dust with icing sugar.
50 g icing sugar- oven
- baking tray
- oven gloves
- wire rack
- fine sieve
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration