Ensaimada de Mallorca (Mallorcan Spiral Pastry)

• Olive oilto grease
• Strong bread flour500g (plus a little extra for the work surface)
• Lard150g pork lard (or unsalted butter), softened
• Sourdough starter50g active sourdough starter (or 7g dry yeast)
• Salt5g fine sea salt
• Powdered sugar30g powdered sugar (for dusting)
• Sugar100g granulated sugar
• Water250ml lukewarm water
• Egg1 large egg

How to Make It

• 1

  In a large mixing bowl, combine the strong bread flour, lukewarm water, granulated sugar, egg, active sourdough starter (or dry yeast dissolved in a little water), and fine sea salt. Knead the mixture by hand or with a stand mixer on low speed for about 10-15 minutes, until you have a smooth, elastic dough that pulls away cleanly from the sides of the bowl. This initial kneading is crucial for developing the gluten.

• 2

  Lightly grease another large bowl with olive oil, place the dough inside, and turn it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place until it has roughly doubled in size, about 1.5 to 2 hours with dry yeast or 4 to 6 hours with sourdough starter. This first proofing develops flavor and texture.

• 3

  Once the dough has doubled, gently punch it down to release the air. Divide the dough into 8 equal portions for individual ensaimadas, or leave it as one large piece for a communal pastry. On a lightly floured surface, take one portion and roll it out very thinly into a rectangular sheet, aiming for a thickness of about 1-2 millimeters. The thinner, the better for the layers!

• 4

  Spread a thin, even layer of the softened pork lard (saïm) or unsalted butter over the entire surface of the rolled-out dough rectangle. This fat is key to the distinctive flaky, soft texture. Ensure good coverage right to the edges.

• 5

  Starting from one of the longer sides, carefully roll up the dough rectangle tightly into a long cylinder. Once rolled, gently stretch the cylinder to make it even longer, about 40 centimeters (16 inches) for an individual portion, or about 150 centimeters (60 inches) if making one large ensaimada, without tearing. The stretching creates tension for the spiral shape.

• 6

  Now, coil the long dough cylinder into a tight spiral, like a snail shell, starting at one end as the centre and winding the rest loosely around it outwards, leaving a little space between the coils for the rise. Transfer this spiral onto a large baking sheet lined with parchment paper. Leave plenty of space between spirals if making multiple individual ensaimadas.

• 7

  Cover the coiled dough loosely with plastic wrap or a light kitchen towel and place it in a cool place, ideally in the refrigerator, to proof slowly overnight (8-12 hours). This long, cold proofing is essential for the characteristic flavor and airy texture of a true Ensaimada.

• 8

  The next morning, remove the ensaimada(s) from the refrigerator and let them rise at warm room temperature for 3 to 4 hours, until very puffy and about two to three times their original size. Preheat your oven to 180°C (350°F). Bake individual ensaimadas for 15-18 minutes and one large ensaimada for 25-30 minutes, until golden brown and puffed.

• 9

  Once baked and cooled slightly, dust generously with powdered sugar before serving. The delicate sweetness of the powdered sugar complements the rich, tender pastry perfectly. Enjoy your homemade taste of Mallorca!