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Spanish

Ensaimada

A traditional Mallorcan spiral pastry made with a fine, elastic dough and softened pork lard, then left to rise slowly until light. It bakes into a golden coil with a tender, layered crumb and a snowy dusting of sugar.

Ensaimada — Spanish — ChefSnap
45 mins plus 10-12 hours proofingPrep
15 minsCook
8Serves
HardDifficulty
665 kcal per serving12g protein 90g carbs 29g fat
Watch it made — EnsaimadaWatch it madeMortar and Pastry · 9:19

Ingredients

Method

  1. Mix the lukewarm water, yeast, and a pinch of the sugar in a bowl and let stand for 5 minutes until slightly foamy.
  2. Add the flour, remaining sugar, egg, and salt, then mix until a rough dough forms.
  3. Knead for 12-15 minutes until the dough is smooth, elastic, and able to stretch without tearing easily.
  4. Cover the dough and rest it for 20 minutes at room temperature.
  5. Lightly oil the work surface and divide the dough into 2 equal pieces.
  6. Roll one piece into a very thin rectangle, then gently stretch it by hand until it is almost translucent without tearing.
  7. Spread half of the softened lard evenly over the stretched dough in a thin layer.
  8. Roll the dough tightly from the long edge into a slender rope, stretching it slightly as you roll.
  9. Coil the rope loosely into a spiral on a parchment-lined baking tray, leaving space between the turns for expansion.
  10. Repeat with the second piece of dough and remaining lard.
  11. Cover the ensaimadas loosely and leave to proof at cool room temperature for 10-12 hours, until very puffy and airy.
  12. Heat the oven to 180°C.
  13. Bake for 13-15 minutes until lightly golden and set, without letting the pastry darken too much.
  14. Cool on the tray for 10 minutes, then dust generously with icing sugar before serving.

Common questions

Can I substitute butter or another fat for the pork lard in ensaimada?

Yes, but the texture and flavor change. Pork lard gives the classic flaky, tender layers and distinctive taste. If needed, use soft unsalted butter or a neutral vegan shortening, but expect a less traditional result.

How long does ensaimada dough need to rest and rise?

After kneading, rest the dough 20 minutes before shaping. Once coiled, let it rise until puffy and expanded, usually 1.5 to 3 hours depending on room temperature. Cooler kitchens may need longer.

What are the most common mistakes when shaping ensaimada?

The biggest mistakes are not stretching the dough thin enough, using too much lard, or coiling it too tightly. Also avoid tearing the dough; if it rips, the layers won’t puff evenly during baking.

How should I store ensaimada after baking?

Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze well wrapped for up to 1 month. Rewarm briefly before serving to refresh the texture.

How is ensaimada usually served?

Serve plain, generously dusted with icing sugar. It’s also delicious split and filled with jam, chocolate spread, crema, or savoury fillings like cured ham in some versions. Best enjoyed fresh the day it’s baked.