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Ensaimada with Sobrasada and Whipped Cream Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/ensaimada-with-sobrasada-and-whipped-cream-recipe/