Ensaimada with Sobrasada and Whipped Cream Recipe

Introduction

Ensaimada is a light, flaky pastry from Mallorca that’s beautifully soft and rich, perfect for breakfast or an indulgent snack. Its delicate spiral shape and sweet, buttery flavor make it a favorite treat to share with family and friends.

Ingredients

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• Vegetable oil, for the work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)
• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Step 1: Pour 230ml lukewarm water into a bowl and add the yeast. Leave it to stand for 3 minutes, then add the caster sugar, eggs, flour, and 1 tsp sea salt flakes. Mix to form a dough.
2. Step 2: Knead the dough for 10 minutes using a stand mixer with a dough hook, or 15 minutes by hand, until it becomes elastic and almost see-through when stretched. Cover and rest for 30 minutes.
3. Step 3: Cut the dough into four equal pieces and place them on a baking tray lined with parchment paper. Let them rest for another 30 minutes.
4. Step 4: Oil your work surface and rolling pin with vegetable oil. Take one dough piece and flatten it with your palm, then roll into a thin rectangle about 30 x 50cm.
5. Step 5: Let the dough rest 2 minutes, then spread a quarter of the lard over it. For a sobrasada filling, mix 50g lard with the sobrasada and spread this instead.
6. Step 6: Gently stretch the dough by pulling each corner and along every 10cm or so until it reaches about 50 x 70cm without tearing.
7. Step 7: Cut a strip from each short side and place them side by side along one long side of the dough—this forms the “heart” of the ensaimada.
8. Step 8: Roll the dough from the heart side into a long pastry snake. Repeat with the remaining dough portions.
9. Step 9: Stretch the first dough roll until it is over a meter long, then coil it into a spiral, leaving 1cm space between turns to allow expansion. Flatten slightly and place on a parchment-lined baking sheet. Repeat with the rest.
10. Step 10: Leave the spirals to rise in a warm place for at least 12 hours, ideally 24 hours, until well risen.
11. Step 11: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the ensaimadas in the top third of the oven and immediately reduce the temperature to 180°C (160°C fan/gas mark 4). Bake for 18 minutes until dark golden.
12. Step 12: Cool the pastries on a wire rack. To serve, slice an ensaimada open, spread with whipped cream, close, and dust generously with icing sugar if desired.

Tips & Variations

• For a traditional twist, try mixing sobrasada with lard for the filling to add a savory depth.
• Use vegetable oil to prevent sticking while rolling, rather than dusting with flour, to keep the dough delicate.
• Ensure the dough is stretched very thin for the signature flaky layers of an authentic ensaimada.
• Letting the dough rise slowly overnight enhances flavor and texture.
• Serve fresh or the next day with coffee or hot chocolate for an authentic Mallorcan experience.

Storage

Store ensaimadas in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm gently in a low oven (150°C) for 5–7 minutes. Add whipped cream just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, 16g fresh yeast can be used in place of 5g dried yeast. Just dissolve it in water before adding it to the other ingredients.

What can I substitute for lard if I prefer a different fat?

You can use softened unsalted butter, but traditional ensaimada uses lard for its characteristic flakiness and flavor. Butter will produce a slightly different texture and taste.

Ensaimada with Sobrasada and Whipped Cream Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

Ensaimada is a traditional Spanish pastry from Mallorca known for its light, airy texture and spiral shape. This recipe combines a soft yeast dough enriched with lard or sobrasada filling, slowly fermented for maximum flavor and tenderness, then baked to a golden finish. Optionally, it can be filled with whipped cream and dusted with icing sugar, making it a delightful treat perfect for breakfast or dessert.

• Author: Yana
• Prep Time: 1 hour
• Cook Time: 18 minutes
• Total Time: 13 hours 18 minutes (including proofing)
• Yield: 4 large ensaimadas 1x
• Category: Pastry
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Dough

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• 1 tsp sea salt flakes

For Working and Rolling

• Vegetable oil, for the work surface and rolling pin

Filling Options

• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)

For Serving

• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Activate Yeast: Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 minutes to activate.
2. Mix Dough: Add caster sugar, eggs, flour, and sea salt flakes to the yeast mixture. Mix together to form a dough.
3. Knead Dough: Knead the dough for 10 minutes in a stand mixer using a dough hook or for 15 minutes by hand until elastic and almost see-through when stretched.
4. Bulk Fermentation: Cover the dough and let it rest for 30 minutes.
5. Divide Dough: Cut the rested dough into four equal pieces and place them on a baking tray lined with baking parchment. Let rest for another 30 minutes.
6. Prepare Dough Portions: Oil the work surface and rolling pin with vegetable oil. Flatten one dough piece with your palm, then roll it into a thin rectangle approximately 30 x 50cm.
7. Rest and Spread Fat: Let the dough rest for 2 minutes, then spread a quarter of the softened lard over it. If using sobrasada, mix 50g lard with sobrasada and spread this mixture instead.
8. Stretch Dough: Pull one corner of the dough and stretch it gently without breaking, repeating every 10cm in all directions until the dough reaches about 50 x 70cm.
9. Create the Heart: Cut a strip from each short side and lay these strips side by side along one long side of the rectangle, forming the ‘heart’ of the ensaimada.
10. Roll the Dough: Roll the dough from the heart side into a long pastry snake. Repeat with remaining portions.
11. Shape Spiral: Stretch the first dough roll to over a meter long. Roll it into a spiral, leaving a 1cm gap between each turn to allow expansion.
12. Proof Dough: Flatten slightly and place spirals on baking sheets lined with parchment. Leave to rise in a warm place for at least 12 hours, ideally 24 hours.
13. Bake: Preheat the oven to 200°C (180°C fan, gas mark 6). Place the ensaimadas in the top third of the oven, immediately reduce temperature to 180°C (160°C fan, gas mark 4) and bake for 18 minutes until dark golden.
14. Cool and Serve: Cool on a wire rack. To serve, slice open, fill with whipped cream, close, and optionally dust with icing sugar.

Notes

• For a richer flavor, use fresh yeast if available.
• Adjust the amount of lard if using sobrasada to prevent overly greasy filling.
• The long proofing time is key for light, airy texture—avoid rushing it.
• Handle the dough gently when stretching to prevent tears.
• Whipped cream filling is optional but traditional for enhanced indulgence.
• Ensure the oven temperature is stable before baking for consistent results.

Keywords: Ensaimada, Spanish pastry, Mallorca recipe, yeast dough, sweet bread, lard pastry, sobrasada filling, baked spiral pastry, whipped cream filling