Ensaïmada Mallorquina (Mallorcan Spiral Pastry)

Ensaïmada Mallorquina (Mallorcan Spiral Pastry)

The Spruce / Bahareh Niati

Prep: 2 hrs
Cook: 15 mins
Rising Time: 8 hrs
Total: 10 hrs 15 mins
Servings: 18 servings
Nutrition Facts (per serving)
327 Calories
18g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 327
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 55mg 18%
Sodium 582mg 25%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Protein 6g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ensaïmada, the traditional sweet bread of the Spanish island of Mallorca, is a delicious pastry. The origin of this cherished bread is debated but is most assuredly from Arabs who occupied the region from the 8th through the 13th centuries. It is shaped in the form of a coil and sprinkled with a heavy coat of powdered sugar. Ensaïmadas are enjoyed as a breakfast treat dunked in hot coffee, or as an afternoon snack or dessert.

They aren't difficult to make, but they do require a bit of patience since the dough must rise several times. Originally, ensaïmadas were just sweet breads sprinkled with sugar; in the past century, however, bakers began filling them with cream, "cabello de angel" (pumpkin jam), or almond nougat.

This ensaïmada recipe was adapted from a recipe posted on El Aderezo, a cooking blog associated with the El Norte de Castilla newspaper in Spain. It follows the traditional preparation. Plan to start the recipe the day before, as it is best to allow the ensaïmadas to rise overnight.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ensaïmada Mallorquina (Mallorcan Spiral Pastry) ingredients

    The Spruce / Bahareh Niati

  2. Mix the yeast with lukewarm milk in a glass measuring cup until dissolved.

    Mix the yeast with lukewarm milk in a measuring cup

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  3. Place half of the flour into a large mixing bowl.

    Place half of the flour into a large mixing bowl

    The Spruce / Bahareh Niati

  4. Gradually pour in the milk-yeast mixture while stirring.

    Gradually pour in the milk-yeast mixture into the flour

    The Spruce / Bahareh Niati

  5. Mix until the ingredients form a dough.

    dough in a bowl

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  6. Cover bowl with plastic wrap and place in a warm spot. Allow rising until the dough has doubled in size, approximately 1 hour.

    dough in a bowl, covered in plastic

    The Spruce / Bahareh Niati

  7. While the dough is rising, remove the eggs from the refrigerator to come to room temperature.

    eggs on a plate

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  8. Once the dough has risen, add the eggs to the dough, one at a time. Use a large spoon or your hands to incorporate the eggs into the dough.

    eggs added to the flour mixture

    The Spruce / Bahareh Niati

  9. Then, add the sugar and stir until the dough absorbs the sugar.

    sugar added to the dough in the bowl

    The Spruce / Bahareh Niati

  10. Mix in the remaining flour, kneading the sticky dough with your hands for 4 to 5 minutes, until the dough forms a ball.

    dough in a bowl

    The Spruce / Bahareh Niati

  11. Cover tightly with plastic wrap and allow to rise 30 to 45 minutes.

    dough in a bowl covered with plastic wrap

    The Spruce / Bahareh Niati

  12. Lightly flour a board or surface.

    floured surface

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  13. Using a rolling pin, roll out the dough very thin. It should stretch to create a 24-inch square.

    rolled out dough on a floured surface

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  14. Using your hands, rub the vegetable shortening on the top of the dough.

    rub the vegetable shortening on the top of the dough

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  15. Roll up the dough as if you are making a jelly roll.

    Roll up the dough into a jelly roll shape

    The Spruce / Bahareh Niati

  16. Cut into rounds about 1-inch thick. (It should make approximately 18 rounds.)

    cut dough log into pieces

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  17. Transfer rounds to a plate.

    dough rounds on a plate

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  18. Lightly flour the cutting board again.

    floured surface

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  19. Roll each piece of dough into a long coil or rope, using your hands.

    dough on a floured surface

    The Spruce / Bahareh Niati

  20. Then, roll up each of the coils like a snail shell, making the traditional shape of the ensaïmadas. 

    dough on a floured surface

    The Spruce / Bahareh Niati

  21. Cover cookie sheets or a baking stone with parchment paper.

    parchment paper on a baking sheet

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  22. Place ensaïmadas on the parchment paper, leaving lots of space between them because they will expand. Allow rising until they have doubled in size, preferably overnight. The overnight rising time allows further fermentation to occur, adding flavor and size. In fact, the ensaïmadas may triple in size.

    Place ensaïmadas on the parchment paper

    The Spruce / Bahareh Niati

  23. Preheat your oven to 350 F/180 C. Bake for 12 to 15 minutes on the center rack, until browned on top.

    baked ensaïmadas on the parchment paper

    The Spruce / Bahareh Niati

  24. Allow to cool for 10 to 15 minutes, then sprinkle with powdered sugar. Enjoy!

    Ensaïmada Mallorquina (Mallorcan Spiral Pastry)

    The Spruce / Bahareh Niati

Tips

  • If there are any left over for the next day, cut one in half and put scrambled eggs, cheese, and Canadian bacon in it. What a treat!