Mallorcan ensaimada — a delicate, coiled pastry of stretched, lard-laced dough, slowly proved and baked golden, then dusted generously with icing sugar.
Ensaimada is a coiled, feather-light pastry from Mallorca — wisps of stretched, lard-enriched dough spiralled into a soft, fluffy swirl and dusted with icing sugar. It takes patience and a long overnight rise, but the airy, almost cloud-like texture is unlike any other enriched bread. Split and filled with whipped cream, it's pure indulgence with a morning coffee.
Prep 90 min
Cook 18 min
Total 108 min
Hard
- 5g Yeast
- 200g Caster Sugar
- 2 medium Egg
- 600g Strong White Bread Flour
- Drizzle Vegetable Oil
- 100g Lard
Video
Preparation
- Pour 230ml lukewarm water into a bowl and add the yeast. Leave for 3 minutes, then add the caster sugar, eggs, flour and 1 tsp sea salt flakes. Mix to a dough, then knead for 10 minutes in a stand mixer with a dough hook (or 15 by hand) until elastic enough to be almost see-through when stretched. Cover and rest for 30 minutes, then cut into four equal pieces, transfer to a parchment-lined tray, and rest for another 30 minutes.
- Oil the work surface and a rolling pin. Working with one piece at a time, flatten it with your palm, then roll into a thin rectangle, about 30 x 50cm. Rest for 2 minutes while you spread a quarter of the lard over the top. Pull one corner and stretch it out as far as it will go without breaking, repeating every 10cm or so in every direction until it reaches about 50 x 70cm.
- Cut a strip from each shorter side and lay them along one of the longer sides — this is the 'heart' of the ensaimada — then begin rolling the dough into a long snake. Repeat with the remaining portions.
- Take the first roll, stretch it until over a metre long, then coil it into a spiral, leaving 1cm between each turn so it can expand. Flatten a little and transfer to a parchment-lined sheet, then repeat. Leave to rise in a warm place for at least 12 hours, ideally 24.
- Heat the oven to 200C/180C fan/gas 6. Put the ensaimadas in the top third and immediately reduce to 180C/160C fan/gas 4. Bake for 18 minutes until dark golden, then cool on a wire rack. To fill with whipped cream, slice open, spread, and close, then dust generously with icing sugar and cut into pieces to serve.
Tips from the ZestyPlate Kitchen
- Knead until the dough is so elastic it stretches almost see-through — this gluten development is what makes it light.
- Oil your surface and hands generously; the dough is meant to be stretched paper-thin without tearing.
- Give it the full 12 to 24 hour rise — the long, slow proof is essential to the airy crumb.
- Dust with icing sugar only just before serving, as it dissolves into the pastry over time.
Frequently Asked Questions
Lard is traditional and gives ensaimada its signature tender, flaky layers and characteristic flavour. Butter can be substituted but the texture and taste will differ.
Not really — the long, slow fermentation is what creates the light, open texture. Rushing it gives a dense result. Plan to start a day ahead.
It likely needs more kneading to develop the gluten, or a short rest to relax. Oil the surface well and stretch gently and gradually.
No — plain ensaimada dusted with icing sugar is classic and delicious. The whipped cream filling is a popular variation.
