I am not sure if nowadays it’s still the top souvenir, but almost 15 years ago when I went to Mallorca, the must-bring-back-home souvenir was for sure an Ensaïmada.
This pastry, filled with “cabell d’àngel” (pumpkin spice jam) and shaped in a spiral form, is named after the Catalan word saïm (pork lard) that’s used to provide some layers within the pastry.
Ingredients
- 250g bread flour
- 60g granulated sugar
- 1 whole egg + egg wash
- 75ml water
- 1 cube fresh yeast (~17g)
- A pinch of salt
- 15ml olive oil
- 100g pork lard
- 250g pumpkin spice jam “cabell d’àngel“
- Powdered sugar
Instructions
- Dough. In a large bowl, mix 250g bread flour with 60g granulated sugar, 1 whole egg, 75ml water, a pinch of salt and 1 cube crumbled fresh yeast. Knead during 25 minutes until the dough is smooth and elastic. Add 15ml olive oil to the dough and knead for 5 more minutes.
- First proof. Cover the bowl and leave to rest until it doubles size (~1-2h)
- Rolling the dough. I divided the dough in two parts to make two ensaïmades but you can use the whole dough to make a big one. Roll the dough as thin as possible with a rolling pin on a rectangular shape. Spread pork lard over the whole dough (this will help the dough to create layers when baking) and with your fingers keep stretching the dough as much as possible making sure you don’t tear it apart.
- Adding the cabell d’àngel and shaping. Once the dough is fully stretched add a long line of pumpkin spice jam across one of the sides of the dough and start rolling the dough over the jam until you get a long roll.
- Second proof. Add some oil in a baking sheet and place the dough in a spiral shape, leaving some space between each turn.
Cover and leave to proof for at least 12 hours.
- Preheat the oven at 190ºC (375ºF)
- Bake. Brush the top of the dough with egg wash and bake 15 minutes until it starts to get golden brown. Leave to cool and add some powdered sugar on top to decorate.
Nutrition
- Serving size 60g | Calories 224 kcal
- Fat 10.67g | Carbs 28.65g | Protein 3.24g