Ensaimada is a delicious Spanish pastry that originated from the Balearic Islands, particularly from the island of Mallorca. It's a sweet, spiral-shaped pastry often enjoyed for breakfast or as a snack. Here's a basic recipe for making ensaimada:
Ingredients:
500 g of strong flour
200 ml warm milk
100 g sugar
10 g fresh yeast (or 5 g dry yeast)
2 eggs
100 g lard (butter can also be used)
zest of 1 lemon (optional)
icing sugar for sprinkling (optional)
Instructions:
Activate the yeast: In a small bowl, mix the yeast with the warm milk and a teaspoon of sugar. Let stand for about 10 minutes until foamy.
Prepare the dough: In a large bowl, mix the flour with the sugar and lemon zest (if using). Make a well in the centre and add the lightly beaten eggs and the yeast mixture. Gradually stir in the flour with the liquids until a homogeneous dough is formed.
Knead: Take the dough out of the bowl and place it on a floured surface. Knead for about 10-15 minutes until the dough is smooth and elastic.
Add the lard: Add the room temperature lard and continue kneading until it is fully incorporated. The dough should become smooth and elastic again.
Rest the dough: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth and leave to rest in a warm place for about 1-2 hours, or until it has doubled in volume.
Shape the ensaimadas: After resting, divide the dough into portions and form long, thin strips. Roll each strip into a spiral shape and place them on greased baking trays or baking paper lined with baking paper. Leave space between them as they will increase in size.
Second rest: Cover the ensaimadas with a clean cloth and leave them to rest in a warm place for another hour or so, until they increase in size again.
Baking: Preheat the oven to 180°C (350°F). Bake the ensaimadas for about 15-20 minutes, or until golden brown on top.
Cool and serve: Once baked, remove the ensaimadas from the oven and let them cool on a rack. Sprinkle with icing sugar before serving, if desired.
