As the warm aroma of freshly baked bread fills the kitchen, I can’t help but feel a little nostalgic. My journey to perfecting the Ensaimada Mallorquina began on a quiet Sunday afternoon; a day when the world outside felt distant, yet the allure of homemade pastries was irresistible. I had discovered this delightful treat while traveling through Mallorca, where each bite revealed layers of fluffy goodness and buttery sweetness.
Fast forward to my cozy kitchen, I found myself craving the very same flavors that danced on my taste buds that day. The luscious ensaimadas soon became my go-to recipe—a perfect antidote to the monotony of fast food. They’re surprisingly simple to make and even more delightful to share with family and friends. Whether you’re indulging with a cup of coffee during a lazy brunch or surprising guests with a touch of sweetness, these spiraled delights never fail to impress. Ready to embark on a baking adventure? Let’s dive into the world of Ensaimada Mallorquina!
Why is Ensaimada Mallorquina So Special?
Irresistible Aroma: The moment you start baking, a warm and inviting scent fills the air, making your kitchen feel like a pastry shop.
Fluffy Layers: The unique spiral shape creates light, airy layers that melt in your mouth with every bite.
Versatile Delight: Perfect for breakfast, dessert, or a snack, these treats pair wonderfully with coffee, tea, or just as they are!
Easy to Master: Don’t let the rising times intimidate you; this recipe is straightforward and can be done in stages, perfect for busy bakers.
Crowd-Pleasing Treat: Whether for a special occasion or a cozy gathering, your friends and family will be delighted by these beautiful, sugary spirals!
Ensaimada Mallorquina Ingredients
• Let’s gather everything you’ll need to create the fluffiest Ensaimada Mallorquina!
For the Dough
- Active dry or instant yeast – 2 teaspoons; this is crucial for that airy rise you’ll love!
- Whole milk – ¾ cup + 2 tablespoons; warm it up to help activate the yeast for that perfect texture.
- Granulated sugar – ½ cup; it sweetens the dough just right, enhancing the overall flavor of the ensaimada.
- Large eggs – 2; these add moisture and richness, making every bite feel luxurious.
- Bread flour – 3 ¾ cups plus extra for dusting; this flour type gives structure and helps create those delightful layers.
- Salt – ¼ teaspoon; it balances the sweetness and enhances flavor throughout the dough.
- Salted butter – ¾ cup + 2 tablespoons, cubed; this is the secret to the buttery goodness that melts in your mouth!
For Dusting
- Powdered sugar – for dusting; a final touch that adds sweetness and a beautiful finish to your ensaimadas!
Now that you have everything ready, let the magic of baking begin!
How to Make Ensaimada Mallorquina
-
Warm the milk to 115°F (46°C) in a saucepan or the microwave. Add the yeast and one teaspoon of the sugar, whisking together until combined. Let it sit until foamy, about 5-10 minutes. (Skip this if you’re using instant yeast.)
-
Combine half of the bread flour in a large bowl and create a well in the center. Slowly pour in the yeast mixture, stirring gently to form a shaggy dough that starts to come together.
-
Cover the bowl with plastic wrap or a damp cloth and place it in a warm area. Allow the dough to double in size, which takes about 1 hour—patience is key!
-
Punch down the dough gently to deflate it. Whisk in the eggs and then mix in the remaining sugar and bread flour until well-blended.
-
Knead the dough on a lightly floured surface until it’s smooth and stretchy, usually taking about 5 minutes. It may feel sticky, but that’s okay! Then, place it in a bowl, cover it, and let it prove in a warm spot until nearly doubled, about 30-45 minutes.
-
Roll out the dough on a floured surface into an 18-inch square. Spread the softened butter evenly across the surface, letting it soak in a bit.
-
Roll the square from the bottom up to form a tight log, then slice it into 1-inch (2.5 cm) pieces to form your ensaimadas.
-
Shape each slice by rolling it into a long rope, and then coil it into the delightful snail shell shape.
-
Place the formed ensaimadas on two large, parchment-lined cookie sheets. Cover them with plastic wrap or tea towels, then let them rise until doubled, which can take anywhere from 3-8 hours or even overnight for the best flavor!
-
Preheat the oven to 350°F (180°C) and bake for 12-15 minutes, watching for that beautiful golden brown color on top.
-
Cool the ensaimadas for at least 20 minutes before dusting them generously with powdered sugar for that perfect finish.
Optional: Serve warm with a side of your favorite jam for an extra treat!
Exact quantities are listed in the recipe card below.
What to Serve with Ensaimada Mallorquina?
Creating a delightful meal around these heavenly pastries transforms any gathering into a special occasion.
-
Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a refreshing contrast to the sweet, buttery flavors of the ensaimadas. Their vibrant colors are as pleasing to the eye as they are to the palate!
-
Rich Hot Chocolate: Pair these fluffy treats with a cup of rich, velvety hot chocolate. The warmth and sweetness of the drink create a cozy experience that’s perfect for sharing on chilly evenings.
-
Espresso or Coffee: The boldness of espresso or a cup of freshly brewed coffee perfectly complements the sweet layers of the ensaimadas. It’s a classic match that elevates your brunch or afternoon snack.
-
Citrus Salad: A zesty citrus salad with oranges and grapefruit adds a bright, tangy element that balances the sweetness of the ensaimadas beautifully. Drizzle a touch of honey for extra flavor.
-
Caramel Sauce: Serve ensaimadas drizzled with warm caramel sauce for a decadent treat. The sweet, buttery sauce enhances the pastry’s richness and makes for an indulgent dessert.
-
Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside your ensaimadas creates a delightful contrast. The cold creaminess pairs well with the warm, fluffy pastry for an unforgettable dessert experience.
Expert Tips for Ensaimada Mallorquina
• Don’t Rush the Rise: Allow ample time for the dough to rise; this enhances the fluffiness of your ensaimadas. Patience makes perfect!
• Warm Ingredients: Ensure your milk is warm, but not hot. Too much heat can kill the yeast, preventing proper dough rise for your ensaimadas.
• Kneading Technique: Knead the dough until smooth and elastic. This creates the light texture; just a bit of stickiness is normal!
• Butter Application: Spread the butter evenly to avoid clumps. This ensures that every layer has that delicious, buttery goodness to savor.
• Properly Coiled Shape: When forming the snail shell shape, ensure the coils are tight to achieve that lovely texture when baked.
• Cool Before Dusting: Let the ensaimadas cool adequately before dusting with powdered sugar; this keeps the sugar from melting and gives you that sweet, beautiful finish!
Make Ahead Options
Ensaimada Mallorquina is a delightful treat that’s perfect for meal prep! You can prepare the dough up to 24 hours in advance before the final rise. Just complete steps 1 through 8, then cover the shaped ensaimadas and refrigerate them. This slow-proofing enhances the flavors and maintains that fluffy texture. When you’re ready to enjoy them, simply let the ensaimadas rise at room temperature for about 1-2 hours before baking as directed. This method not only saves your valuable time but also ensures that each bite is just as delicious as when freshly made. Say goodbye to last-minute baking stress and hello to effortless enjoyment!
How to Store and Freeze Ensaimada Mallorquina
Room Temperature: Store your ensaimadas in an airtight container at room temperature for up to 3 days to maintain their fluffy texture and delicious flavor.
Fridge: If you need them to last a bit longer, place them in the fridge for up to a week. Make sure they are well wrapped to prevent them from drying out.
Freezer: To freeze, wrap each ensaimada individually in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to 3 months.
Reheating: When you’re ready to enjoy, simply take them out and warm them in the oven for a few minutes to restore that fresh-baked taste!
Ensaimada Mallorquina Variations
Feel free to explore these creative twists that can elevate your Ensaimada Mallorquina experience!
-
Chocolate Swirl: Incorporate cocoa powder into the dough for a rich, chocolaty flavor throughout. Each bite will be a delicious surprise!
-
Nutty Crunch: Add chopped nuts like almonds or walnuts to the butter layer for added texture and flavor. The delightful crunch complements the soft layers beautifully.
-
Cinnamon Sugar Twist: Mix cinnamon and sugar together to sprinkle on the dough before rolling. This sweet spice infusion will awaken your senses!
-
Fruit-Infused: Fold in dried fruits such as raisins or cranberries into the dough for a burst of sweetness. This fruity addition brightens up each bite.
-
Dairy-Free Option: Substitute milk and butter with almond milk and coconut oil. You won’t miss the dairy, and it gives a wonderful tropical flavor!
-
Zesty Lemon Glaze: Drizzle a lemon glaze on top after dusting with powdered sugar for a tangy finish. The zesty contrast adds an exciting layer to the sweetness.
-
Spicy Variation: Add a pinch of cayenne or nutmeg to the dough for a surprising kick. It’s an adventurous twist that will make your ensaimadas stand out!
-
Matcha Green Tea: Blend matcha powder into the dough to create a unique flavor and lovely green appearance. This trendy twist is both delicious and visually appealing!
Ensaimada Mallorquina Recipe FAQs
What type of yeast should I use for Ensaimada Mallorquina?
You can use either active dry yeast or instant yeast. If you choose active dry yeast, make sure to warm the milk first and let the yeast activate until foamy. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients. Either way, you’ll end up with deliciously fluffy ensaimadas!
How should I store leftover Ensaimada Mallorquina?
Store your ensaimadas in an airtight container at room temperature for up to 3 days. If you want them to last a longer, you can refrigerate them, but be sure to wrap them well to prevent drying out. They should be good for about a week in the fridge, although I recommend enjoying them fresh for the best texture.
Can I freeze Ensaimada Mallorquina?
Absolutely! To freeze, wrap each ensaimada individually in plastic wrap and then place them in a freezer-safe bag. This method protects them from freezer burn, allowing them to stay fresh for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at a low temperature until they’re warm and fluffy.
What should I do if my dough doesn’t rise?
If your dough isn’t rising, it could be due to inactive yeast. Double-check that your yeast is fresh and that your milk wasn’t too hot when you added it—yeast thrives at around 115°F (46°C). If you suspect your yeast is dead, try adding a pinch of sugar to the warm milk and see if it foams after a few minutes. If it does, great! If not, you may need to start over with new yeast.
Are there any dietary considerations for Ensaimada Mallorquina?
Yes! Ensure you check with anyone who might be eating them about allergies, especially to gluten and dairy, as this recipe contains both bread flour and butter. For a lactose-free option, you can substitute the milk with a plant-based alternative and use a dairy-free butter substitute. Always adjust according to your dietary needs!
How do I get that perfect spiral shape in my ensaimadas?
To achieve the classic coiled design, roll out each slice of dough into a long rope before coiling it into the spiral shape. It’s essential to shape them tightly to create those lovely layers that are signature to Ensaimada Mallorquina. Once they’ve risen again, they’ll bake up into delicious spirals that melt in your mouth!
Melt-in-Your-Mouth Ensaimada Mallorquina to Satisfy Cravings
Ingredients
Equipment
Method
- Warm the milk to 115°F (46°C) and add the yeast and sugar. Let sit until foamy, about 5-10 minutes.
- Combine half of the bread flour in a large bowl and create a well. Pour in the yeast mixture and form a shaggy dough.
- Cover the bowl and let it rise in a warm area until doubled, about 1 hour.
- Punch down the dough, whisk in the eggs, and mix in the remaining sugar and flour until well-blended.
- Knead the dough on a floured surface until smooth, about 5 minutes. Place in a bowl, cover, and let rise until nearly doubled, about 30-45 minutes.
- Roll the dough into an 18-inch square, spread the butter evenly across the surface.
- Roll the square from the bottom up to form a log, then slice it into 1-inch pieces.
- Roll each slice into a long rope and coil into a snail shell shape.
- Place on parchment-lined cookie sheets, cover them, and let rise until doubled, anywhere from 3-8 hours.
- Preheat the oven to 350°F (180°C) and bake for 12-15 minutes until golden brown.
- Cool for at least 20 minutes before dusting with powdered sugar.