Ensaïmada Mallorquina (Mallorcan Spiral Pastry)
Ensaïmada is a traditional sweet bread from Mallorca, perfect for both breakfast and dessert.
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Instructions
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Preheat the oven to 350 F (180 C).
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Dissolve yeast in lukewarm milk.
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Combine half the flour with the yeast mixture, stirring until a dough forms.
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Cover and let the dough rise in a warm spot for about 1 hour, or until doubled.
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While the dough rises, bring eggs to room temperature.
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After the first rise, incorporate eggs one at a time into the dough, then mix in sugar until absorbed.
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Add the remaining flour and knead the sticky dough for 4 to 5 minutes until a ball forms.
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Cover and let the dough rise for another 30 to 45 minutes.
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Lightly flour a surface, then roll out the dough very thinly into a 24-inch square.
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Rub vegetable shortening over the dough, then roll it up like a jelly roll.
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Cut the roll into approximately 18 one-inch thick rounds.
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Flour the surface again, then roll each dough round into a long coil.
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Shape each coil into a snail shell.
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Place the shaped ensaïmadas on parchment-lined baking sheets, ensuring ample space.
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Allow them to rise until doubled, ideally overnight in the refrigerator.
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Bake for 12 to 15 minutes until browned.
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Cool for 10 to 15 minutes, then sprinkle with confectioners' sugar.