| Prep: 2 hours 30 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 745 | 42g | 25g | 78g |
| sugars | fibre | protein | salt |
| 37g | 2g | 9g | 0.38g |
About Ensaimada
Welcome to yet another delectable journey into the world of food, where flavor embraces tradition and the aroma of memories wafts from our very kitchen. Today, we’ll take you on a culinary sojourn to the land of Spain, where we’ll introduce you to an exquisite treat with swirls of buttery, sugary delight that is none other than the Ensaimada.
Serving as a traditional dessert from the Balearic Islands, the Ensaimada bread boasts of a delicate, airy texture coiled into a spiral, much akin to a Danish pastry or a brioche.
Trace the Origins: The Ensaimada Story
Our star of the day, the Ensaimada, carries a rich history dating back to the 17th century. In fact, every spiral of it is as coiled up with stories as it is with succulent bites. The Spanish Tourism Board provides an amicable account of its historic origins.
Meeting The Ensaimada: Culinary Characteristics
The preparation technique of Ensaimada has a touch of artistry and patience, employing a sweetened yeast dough that undergoes prolonged fermentation for the classic, delicate texture. It’s then generously sprinkled with powdered sugar, which beautifully contrasts the rich, buttery dough!
As for dishes akin to and pairings perfect for this bread, it proves welcoming to all kinds of exquisite sweet wines and hot drinks like coffee and hot chocolate. However, its delicate sweetness and buttery richness are an indulgence to be relished just by itself.
In the gleaming words of Julia Child, “A party without a cake is just a meeting.” Well, we say, a day without Ensaimada is just another mundane day! We hope you enjoy baking and savoring this luxurious treat which proves that sometimes, the simplest ingredients can create the most profound flavors.
Connect with the inner baker in you and elevate your next hosting with the star of today – Ensaimada!
What You’ll Need
- 1.5 teaspoons of active dry yeast
- 3 tablespoons of water, warm
- 6 tablespoons of sugar
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 2 large eggs
- 10 tablespoons of unsalted butter, softened
- 1/2 cup of lard or vegetable oil, for brushing
- 1 cup of powdered sugar, for dusting
Method
Step One
In a small bowl, dissolve the active dry yeast in the warm water. Add a pinch of the sugar and mix thoroughly. Leave this to stand for about 10 minutes, until it becomes frothy.
Step Two
In another bowl, mix the all-purpose flour, the remaining sugar and salt. Make a well in the middle and pour the yeasty water in it. Add the eggs, one at a time, while slowly incorporating the flour from the sides to create a dough.
Step Three
Transfer the dough onto a floured surface and knead for at least 10 minutes until it becomes soft and elastic. Gradually add the butter in small portions while kneading, until fully incorporated. Your dough should be smooth and very elastic.
Step Four
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until it doubles in size.
Step Five
After the dough has risen, punch it down to deflate. Divide it into portions and roll them into ropes with thickness of your choice. Coil the ropes loosely to create a snail-shell-like shape.
Step Six
Brush each coiled pastry with lard or vegetable oil, then place them on a baking tray covered with parchment paper. Cover and let them proof for another hour until they double in size.
Step Seven
Preheat your oven to 180°C (350°F). Baked the pastries for 15-20 minutes or until golden brown.
Step Eight
Allow the ensaimadas to cool on the baking tray for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving. Enjoy your homemade ensaimadas!
