The Catalan TableEnsaïmadas
Ensaimadas are traditional Balearic pastries, with a fluffy and light texture, made from a dough that requires time and patience to achieve its characteristic spiral shape and a delicately sweet taste.
Yield: 6 items
Ingredients
Servings
6
Measurement units
Preferment (if there is no starter)
- 30 grsstrong flour
- 30 mlwater
- 10 grsfresh yeast from Paris
Ensaimada dough (6 pieces of 250 g)
- 2 eggs
- 60 grsstarter (or the preferment above)
- 800 grsstrong flour
- 300 mlwater
- 240 grssugar
- 50 grsfresh Paris yeast
- 15 grssalt
- lard una bona quantitat lard
Nutritional Information
Per items
Yield: 6 items
Calories
453 kcal
Protein
11.6 g
Fat
7 g
Carbohydrates
85.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Ensaimadas
- If we already have a prepared sourdough starter, we should begin to prepare the "ensaïmades" the day before consuming them. This includes letting the dough ferment overnight to achieve the best result.
- If we do not have a sourdough starter, we will need to make a preferment, and therefore, we should start the preparation two days in advance. For the preferment, mix 30 grams of strong flour, 30 ml of water, and 10 grams of fresh Parisian yeast. Let the mixture rest in a warm place for about 12 hours, or until it has doubled in size.
- To make the "ensaïmades" dough, we will need the following ingredients: 2 eggs, 60 grams of sourdough starter (or the preferment we prepared earlier), 800 grams of strong flour, 300 ml of water, 240 grams of sugar, 50 grams of fresh Parisian yeast, and 15 grams of salt. Mix all the ingredients, and knead until you obtain a smooth and homogeneous dough. Let the dough rest for 1 hour in a warm place, covered with a damp cloth, until it has doubled in size. Then, brush the dough with a generous amount of lard to achieve the typical texture of "ensaïmadas."
Preparation of the Preferment
- If we do not have a prepared sourdough starter, we will need to make a preferment by combining 30 grams of strong flour, 30 ml of water, and 10 grams of fresh yeast. Knead for 3 minutes until the dough is homogeneous. Once kneaded, place it in a container covered with a damp cloth and let it rest in a warm place for 5 hours. It is advisable to make this preparation the day before, as you will then need 2 days to prepare the "ensaïmadas."
- If we have a prepared sourdough starter, remove it from the fridge about 4 to 5 hours before using it to ensure it reaches room temperature and is ready for use.
Preparation of the Ensaimadas Dough
- Knead all the ingredients, except the lard and compressed yeast, for 15 minutes on low speed using the electric mixer. Ensure the flour is pre-sifted. If you decide to knead by hand, be aware that it will require a very long kneading time, about 40 or 50 minutes, to achieve a homogeneous and elastic dough.
- Add the compressed yeast to the dough and continue kneading for an additional 5 minutes on low speed, until the yeast is fully integrated.
- Allow the dough to rest, covered with a clean kitchen cloth, for at least 30 minutes in a warm, draft-free place to let it rise slightly.
Cakes and Pastries
- Divide the dough into 6 equal pieces, approximately 250 grams each. Shape the pieces into balls with your hands until they are round and uniform.
- Place the dough balls on a baking sheet previously greased with oil. Lightly cover them with a clean kitchen cloth and leave them to rest in a warm place for 1 hour, or until they have doubled in size.
Dough Rolling and Filling
- The work surface should be spacious, as we will need room to stretch the dough in all directions.
- Grease the work surface with oil and lightly flour it. Place a piece of dough in the center, ensuring there is space for it to be stretched in all directions.
- Roll out the piece with a rolling pin until you achieve a very thin, elongated rectangle. To elongate the dough, pass the rolling pin over the dough (floured) and roll it onto the rolling pin. Once rolled, stretch it with short forward and backward motions. You can lightly grease the rolling pin with oil to prevent the dough from sticking.
- When the dough is very long and thin, spread the softened lard generously over the top, but without overdoing it.
- Once coated with lard, gently stretch the dough transversely from underneath to widen it along the entire piece and in both directions.
- Once the dough is rolled out thinly, cut a longitudinal strip from the bottom and place it on top to give body at the start of the rolling. If desired, add it once we've rolled a bit, forming a cord.
- If we are filling it with cabell d'àngel (or anything else), spread the filling as a longitudinal cord along the dough cord we placed.
- Begin to roll from this reinforced top end (and, if applicable, filled) towards the bottom end until forming a thick ensaïmada cord.
- Gently stretch the cord from the center towards the ends while lightly tapping it against the countertop to lengthen it.
- Let the cord rest for 20 minutes, covered with a cloth or cling film.
- Gently roll it out again from the center to the ends to prevent tearing. Then, coil it into a spiral on a parchment paper lined baking sheet, shaping it into an ensaïmada. Tuck the final tip under a coil. Note: The coils should not touch each other to allow space for rising during fermentation; otherwise, the spiral shape of the ensaïmada will be lost.
- Let the ensaïmadas rest for 12 hours in a draft-free, enclosed space (it could be left inside the oven, but be sure to remove them before preheating).
- Half an hour before baking, preheat the oven to 200 ºC.
- Bake the ensaïmadas in the oven at 200 ºC for 15 minutes, until golden brown.
- In faster ovens, check them from 8 minutes onward: they may be done in 8-9 minutes, and 10 minutes may be excessive. In every case, remove them when golden brown.
- Let them cool on a wire rack. Once they are cool, generously dust with powdered sugar on top.
Original recipe
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