Easy Ensaimada Recipe (Ensaimada Mallorquina)

5 from 18 votes

Easy Ensaimada Recipe (Ensaimada Mallorquina)

Get your traditional ensaimada recipe here! This classic sweet pastry is from the Spanish island of Mallorca, and makes the perfect sweet breakfast treat or afternoon snack.

Prep Time2 30

Cook Time30

Proving Time4 30

Total Time7 30

Course: Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings:

Calories: 296.15kcal

Author: Lauren Aloise

Ingredients

2 teaspoons active dry or instant yeast
¾ cup + 2 tablespoons whole milk warmed to 115°F (46°C)
½ cup granulated sugar
2 large eggs
3 ¾ cups bread flour plus extra for dusting
¼ teaspoon salt
¾ cup + 2 tablespoons salted butter cubed
powdered sugar for dusting

US Customary - Metric

Instructions

Warm to the milk to 115°F (46°C) in a saucepan or in the microwave. Add the yeast and one teaspoon of the sugar, whisk until combined, and leave until foamy, about 5-10 minutes. (If you're using instant yeast, you can skip this step.)
Pour half of the flour into a large bowl and make a well in the center. Slowly add the yeast mixture and stir to form a shaggy dough.
Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot until the dough has doubled in size, about 1 hour.
When the dough has doubled, punch down to deflate. Mix the eggs into the dough with a fork or your hands, then mix in the sugar and the remaining flour.
Knead until the dough is smooth and stretchy, about 5 minutes (it will be sticky - that's ok). Place it in a bowl, cover, and let it prove in a warm place until nearly doubled, about 30-45 minutes.
Punch down the dough and roll it out on a floured surface into an 18-inch square. Spread the softened butter evenly over the dough.
Roll the dough up from the bottom of the square, and cut into 1 inch (2.5 cm) slices.
Roll out each slice of dough into a long rope, then coil each rope into the traditional snail shell shape.
Place the ensaimadas on two large, parchment-lined cookie sheets and cover with plastic wrap or tea towels. Leave to rise until dough has doubled in size, at least 3-8 hours or overnight.
Preheat the oven to 350°F (180°C). Bake for 12-15 minutes or until golden brown on top.
Let the ensaimadas cool for at least 20 minutes, and then dust generously with powdered sugar. Enjoy with coffee, hot chocolate, or ice cream.

Notes

Be sure to use bread flour for the right texture and the best rise.
If you're using instant (fast-action) yeast, you can skip step 1 in the recipe, which is blooming the yeast in warm milk and sugar.
Letting the shaped ensaimadas prove slowly overnight in a cool place, such as the refrigerator, improves the flavor.

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