Ensaimada
Ingredients
- 500 g strong flour
- 10 g fresh yeast (or 5g dry)
- 200 ml warm milk
- 100 g sugar
- 2 eggs
- 100 g lard (or butter), softened
- zest of 1 lemon, optional
- powdered sugar, for dusting
From Mallorca in the Balearic Islands, the ensaimada takes its name from the Mallorcan word for lard (saïm, from the Arabic) — the fat that's worked into the very thin, stretched dough before it's rolled into its characteristic clockwise spiral. Baked until golden and crisp on the outside with soft, flaky layers within, it's traditionally dusted heavily with powdered sugar.
Method
Dissolve the yeast in the warm milk with a pinch of sugar; let it foam for about 10 minutes.
Mix the flour, sugar and lemon zest, make a well, and add the beaten eggs and yeast mixture; bring together into a dough.
Knead for 10-15 minutes until smooth and elastic.
Rest the dough for a few minutes, then stretch each portion out very thin on an oiled surface and spread a thin, even layer of softened lard over the entire surface.
Roll the thin sheet up tightly into a long rope, then coil it into a spiral, tucking the end underneath.
Place on a tray with plenty of room to expand, and let rise, uncovered, in a warm place for 1-2 hours, or slowly overnight, until puffy.
Bake at around 180°C (350°F) for 15-20 minutes until golden.
Dust generously with powdered sugar once cooled.
