Spanish cuisine · Desserts & Sweets

Ensaimada Mallorquina

Mallorcan yeast pastry: the dough is stretched paper-thin, rolled into a coil and dusted with powdered sugar.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dried yeast (7 g)
• 150 g sugar
• 2 eggs
• 180 ml lukewarm milk
• 1 pinch salt
• 150 g clarified butter (lard)
• 3 tbsp powdered sugar for dusting

Instructions

1. Mix flour, dried yeast, sugar and salt, add the eggs and lukewarm milk and knead everything for 10 min. into a smooth, supple dough; cover and let rise for 1 hour until doubled in size.
2. Divide the dough into four pieces and stretch each one on a well-oiled work surface with your palms into a paper-thin rectangle of about 40 × 30 cm, until the dough is almost translucent.
3. Spread the soft clarified butter evenly over the sheets of dough with your fingers and loosely roll each one up from the long side into a thin strand.
4. Lay the strands spaced apart in loose coils on baking paper, tuck the end underneath and let rise, covered, for 8–10 hours or overnight at room temperature until visibly puffed up.
5. Bake in the preheated oven at 190 °C for 18–22 min. until the surface is golden brown and the layers clearly separate.
6. Let the ensaimadas cool on a rack until lukewarm, dust thickly with powdered sugar and serve with a milky coffee.