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The Spruce / Bahareh Niati
Nutrition Facts (per serving) | |
---|---|
306 | Calories |
13g | Fat |
40g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 18 | |
Amount per serving | |
Calories | 306 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 5g | 26% |
Cholesterol 49mg | 16% |
Sodium 25mg | 1% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 1g | 4% |
Total Sugars 11g | |
Protein 7g | |
Vitamin C 0mg | 0% |
Calcium 33mg | 3% |
Iron 1mg | 3% |
Potassium 86mg | 2% |
*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. |
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 confectioners' sugar. Ensaïmadas are enjoyed as a breakfast treat dunked in hot coffee, or as an afternoon snack or dessert.
They are not 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 ángel (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
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3 1/4 teaspoons dry active yeast
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1 1/4 cups milk, heated to lukewarm
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25 ounces white bread flour, divided
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4 large eggs
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3/4 cup sugar
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7 ounces vegetable shortening
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1/4 cup confectioners' sugar, for decoration
Steps to Make It
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Gather the ingredients.
The Spruce / Bahareh Niati
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Mix the yeast with lukewarm milk in a glass measuring cup until dissolved.
The Spruce / Bahareh Niati
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Place half of the flour into a large mixing bowl.
The Spruce / Bahareh Niati
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Gradually pour in the milk-yeast mixture while stirring.
The Spruce / Bahareh Niati
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Mix until the ingredients form a dough.
The Spruce / Bahareh Niati
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Cover bowl with plastic wrap and place in a warm spot. Allow rising until the dough has doubled in size, approximately 1 hour.
The Spruce / Bahareh Niati
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While the dough is rising, remove the eggs from the refrigerator to come to room temperature.
The Spruce / Bahareh Niati
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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.
The Spruce / Bahareh Niati
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Then, add the sugar and stir until the dough absorbs the sugar.
The Spruce / Bahareh Niati
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Mix in the remaining flour, kneading the sticky dough with your hands for 4 to 5 minutes, until the dough forms a ball.
The Spruce / Bahareh Niati
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Cover tightly with plastic wrap and allow to rise 30 to 45 minutes.
The Spruce / Bahareh Niati
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Lightly flour a board or surface.
The Spruce / Bahareh Niati
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Using a rolling pin, roll out the dough very thin. It should stretch to create a 24-inch square.
The Spruce / Bahareh Niati
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Using your hands, rub the vegetable shortening on the top of the dough.
The Spruce / Bahareh Niati
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Roll up the dough as if you were making a jelly roll.
The Spruce / Bahareh Niati
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Cut into rounds about 1 inch thick. (It should make approximately 18 rounds.)
The Spruce / Bahareh Niati
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Transfer rounds to a plate.
The Spruce / Bahareh Niati
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Lightly flour the cutting board again.
The Spruce / Bahareh Niati
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Roll each piece of dough into a long coil or rope, using your hands.
The Spruce / Bahareh Niati
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Then, roll up each of the coils like a snail shell, making the traditional shape of the ensaïmadas.
The Spruce / Bahareh Niati
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Cover cookie sheets or a baking stone with parchment paper.
The Spruce / Bahareh Niati
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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 in the refrigerator. The overnight rising time allows further fermentation to occur, adding flavor and size. In fact, the ensaïmadas may triple in size.
The Spruce / Bahareh Niati
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Preheat your oven to 350 F/180 C. Bake for 12 to 15 minutes on the center rack, until browned on top.
The Spruce / Bahareh Niati
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Allow to cool for 10 to 15 minutes, then sprinkle with confectioners' sugar. Enjoy!
The Spruce / Bahareh Niati
Tip
- 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!