Bake to the roots is back to the roots! ;)
After two weeks of “almost no baking” I am back on track and back to baking! The Spanish themed weeks are coming to an end but not without a big bang! A baked bang if you want to say ;)
This deliciousness is called Ensaïmada and a typical bake from Mallorca. A delicious flaky pice of art :) You can get it in various sizes, filled or unfilled. This version here is the biiig one without any filling. I did not go for the traditional recipe – that would have included some old ensaïmada dough as sourdough – which I obviously did not have at that moment – I used regular yeast instead. I also skipped the lard and used butter instead – it is just not my thing ;)
Well – this is it. The Spanish weeks “Los Wochos” are over. Don’t be sad. IT’S GONNA BE OK – btw. you can get one of these cute cups here :P
There will be more specials on the blog and maybe some more Spanish recipes – who knows. I have a Spaniard (the one that did the cup and the gazpacho illustration) at home – the chances are good there are more recipes coming.
Have a nice weekend! Oh and as you might have noticed – again no Cookie Friday today – sorry! Cookies will be back next week with a little surprise :)
INGREDIENTS / ZUTATEN
4 cups (500g) all-purpose flour
3/4 cup (160g) sugar
3/4 cup (180ml) lukewarm milk
2 tsp. dried yeast
2 eggs plus 1 egg yolk, at room temperature
pinch of salt
7 oz. (200g) butter, at room temperature
For the dusting:
1/2 cup (70g) confectioner’s sugar
2 vanilla beans
500g Mehl (Type 405)
180ml lauwarme Milch
2 TL Trockenhefe
2 Eier + 1 Eigelb, Zimmertemperatur
200g Butter, Zimmertemperatur
DIRECTIONS / ZUBEREITUNG
2. Add the flour to a large bowl and make a well in the middle. Add the sugar on the sides on top of the flour. Add the yeast and lukewarm milk to the middle and mix a little. Cover and let stand for 5 minutes – the yeast should foam up a bit.
3. Add the eggs, egg yolk and salt and knead with a dough hook in your food processor until you get a nice smooth dough (4-5 minutes). If the dough is too wet, add some more flour and knead. Cover with a kitchen towel and let rise for about 45-60 minutes – the size should have doubled.
4. Roll out the dough on a well-floured surface to a square with 20×20 inch (50x50cm). Spread the soft butter all over the dough in an even layer. Roll up the dough from one side. With the open side facing down roll out the dough roll again to a rectangle of 6×25 inch (15x65cm) – be careful not to press the butter through the dough. Roll up again from the longer side so you get one long roll. Line a baking sheet with baking parchment and place the dough on the parchment in a swirl – there should be space in between, so the dough can expand. Cover with a kitchen towel and let rise for another 1-2 hours.
5. Preheat the oven to 350˚F (175°C). The dough swirl should be one big disc now. Bake for 20-25 minutes until golden in color. Take out of the oven and place with the baking parchment on a cooling rack.
6. Slice the vanilla beans lengthwise and scrape out the seeds. Mix with the confectioner’s sugar and dust the Ensaimada. Serve still a bit warm or completely cooled. Best the day made, but can be stored in an airtight container for a day or two.
2. Mehl in eine große Schüssel geben und in die Mitte eine kleine Mulde drücken. Den Zucker auf dem Rand um die Mulde verteilen. Trockenhefe und lauwarme Milch in die Mulde geben und etwas verrühren. Abdecken und für etwa 5 Minuten stehen lassen. Die Hefe sollte etwas aufgeschäumt haben.
3. Eier, Eigelb und Salz zugeben und alles mit der Küchenmaschine bzw. Handmixer mit Knethaken zu einem elastischen Teig verkneten – etwa 4-5 Minuten. Sollte der Teig zu feucht sein, noch etwas Mehl zugeben und verkneten. Mit einem Küchentuch abdecken und auf die doppelte Größe gehen lassen – etwa 45-60 Minuten.
4. Den Teig auf einer gut bemehlten Fläche zu einem Quadrat von etwa 50x50cm (20×20 inch) ausrollen. Die weiche Butter gleichmässig auf dem Teig verteilen. Den Teig von einer Seite her aufrollen. Die entstandene Rolle mit der offenen Seite nach unten noch einmal vorsichtig zu einem Rechteck von 15x65cm (6×25 inch) ausrollen – wirklich vorsichtig ausrollen, sonst presst man die Butter durch den Teig wieder raus. Dieses Reckteck von der längeren Seite her erneut aufrollen, damit wieder eine lange Rolle entsteht. Ein Backblech mit Backpapier auslegen und die Rolle in Form einer Schnecke darauf legen – man kann die Rolle noch einmal in sich etwas verdrehen – der Teig sollte mit etwas Abstand auf dem Blech aufgerollt sein, damit er sich ausdehenen kann. Mit einem Küchentuch abdecken und noch einmal für 1-2 Stunden gehen lassen.
5. Den Ofen auf 175°C (350°F) vorheizen. Die Teigschnecke sollte nun eine durchgehende runde Scheibe sein. Für 20-25 Minuten backen – die Oberfläche sollte eine goldbraune Farbe angenommen haben. Aus dem Ofen nehmen und mit dem Backpapier auf ein Kuchengitter legen.
6. Vanilleschoten längs aufschneden und das Mark herauskratzen. Mit dem Puderzucker vermischen und damit die Ensaimada bestäuben. Noch leicht warm oder komplett ausgekühlt servieren. Schmeckt am Tag, an dem sie gebacken wurde am Besten, kann aber für 1-2 Tage in einem luftdichten Behälter aufbewahrt werden.
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Here is a version of the recipe you can print easily.Print
Ensaïmada de Mallorca
- Prep Time: 40
- Cook Time: 25
- Total Time: 240
Delicious treat from Spain: Ensaïmada de Mallorca! Flaky, sweet heaven.
For the dough
- 4 cups (500g) all-purpose flour
- 3/4 cup (160g) sugar
- 3/4 cup (180ml) lukewarm milk
- 2 tsp. dried yeast
- 2 eggs plus 1 egg yolk, at room temperature
- pinch of salt
- 7 oz. (200g) butter, at roomtemperature
For the dusting
- 1/2 cup (70g) confectioner’s sugar
- 2 vanilla beans
- Take out the butter so it can get soft while you prepare the rest.
- Add the flour to a large bowl and make a well in the middle. Add the sugar on the sides on top of the flour. Add the yeast and lukewarm milk to the middle and mix a little. Cover and let stand for 5 minutes – the yeast should foam up a bit.
- Add the eggs, egg yolk and salt and knead with a dough hook in your food processor until you get a nice smooth dough (4-5 minutes). If the dough is too wet, add some more flour and knead. Cover with a kitchen towel and let rise for about 45-60 minutes – the size should have doubled.
- Roll out the dough on a well floured surface to a square with 20×20 inch (50x50cm). Spread the soft butter all over the dough in an even layer. Roll up the dough from one side. With the open side facing down roll out the dough roll again to a rectangle of 6×25 inch (15x65cm) – be careful not to press the butter through the dough. Roll up again from the laonger side so you get one long roll. Line a baking sheet with baking parchment and place the dough on the parchment in a swirl – there should be space in between, so the dough can expand. Cover with a kitchen towel and let rise for another 1-2 hours.
- Preheat the oven to 350˚F (175°C). The dough swirl should be one big disc now. Bake for 20-25 minutes until golden in color. Take out of the oven and place with the baking parchment on a cooling rack.
- Slice the vanilla beans lengthwise and scrape out the seeds. Mix with the confectioner’s sugar and dust the ensaimada. Serve still a bit warm or completely cooled. Best the day made, but can be stored in an airtight container for a day or two.
- Enjoy baking!
- Serving Size: 12
I made the ENSAÏMADA DE MALLORCA.
Oh my god, is the best puff pastry style recipe i have ever eat and i found it here.
Happy to hear that! :))
OH my !!! it seems so yummy, flaky, fluffy, soft, voluptuous !! Is it brioche-like ? Must try with a nutella filling !!!
It is something in between brioche and puff pastry – flaky and delicious ;)
Bet it is even better with nutella filling!
Tried last week and yesterday. Still great! Especially filled with some nutella and dulche de leche ;-)
Thanks a lot.
With dulche de leche sounds awesome! :)
Hi. I am going to make this tomorrow. Looks amazing. I am going to attempt to put a caramel filling in. Would I do the butter step first and on the last roll add in the caramel? Thanks
This recipe looks so good! We had ensaimada in Menorca a few years ago but it had a creamy filling – do you know what this filling could be and how to make it? :)
Thxs a lot!
There are different fillings you can find out there – vanilla custard cream, cream with nougat (turrón) and the most common I think is the one with pumpkin aka. Cabell d’àngel – I don’t have recipes for that, but I am sure you can find it on the internet quite easily :)
Do you twist the log while you’re forming it into a coil? Thanks for a clearer explanation.
It is like a croissants recipes..
Almost – yes! :)
This looks amazing!! Can one fill this with cheese for savoury? Or even cinnamon sugar for sweet? Thanks in advance
there are actually many versions of this bake and also filled – normally with some kind of pumpkin puree – so sweet fillings definitely work well.
The cheese… normally also, but not with this recipe, cause the dough is already sweet. But in general also an option :)
So delighted to have found this recipe. Can you please advise how long to knead by hand only as I have no electric mixer or dough hook.
I look forward to making for Thanksgiving!
I would recommend to knead it for about 8-10 minutes by hand. The dough should be very flexible and easy to stretch.
Hi. I am confused. 3 cups of flour does not equal 500gr. What is it? 3 cups or 500 gr?
thanks for pointing out that mistake! It is 500g which would be roughly 4 cups and not 3.
I’m making it as I type. Im proofing it.
Why is there no fat added to the dough at all? Is it because of the amount of butter youre putting in the middle?
Also, it was extremely hard to stretch.
Will edit once it comes out.
Exactly – the dough is without fat. Similar to some croissant recipes where the butter is also only in layers between the dough.
The Hairy Bikers made this on last week’s programme but made individual ones filled with almond paste. There was no butter in their recipe, will it be o.k without or should it be added to the dough before kneading.
had to google the “Hairy Bikers” first and their recipe ;)
Their recipe and mine – both do not ask for butter in the dough. The butter is in the filling or in my case the butter IS the filling ;)
The difference is their Ensaimada has an almond flavor and mine is just flaky layers of dough. So no need to add butter to the dough.
Disappointed, I am a good baker…….. followed the recipe to the letter-2hours later is still has not done anything, looks like I just finish mixing it. Very dissapointed. 2tsp yeast serms little for 4cups of flour
the amount of yeast is correct for this amount of flour. Sometimes the dough just needs more time to rise.
Absolutely fantastic! Made it today for some friends , one of which is Spanish and said that it was the best they had eaten including that in Mallorca !! Thank you!
I am very happy to hear that! :)
Just finished recipe from different post and not happy. Happy to try yours after that many positive responses. Will let you know results.
Hope this one works for you :)
You lost me on how to roll it after spreading with butter. Do you mind explaining it further. Thanks.
When you have the butter on the dough your roll it up to create a log. Use a rolling pin and shape that log again into a rectangle by pressing down and rolling – that will create several layers of dough and butter. Then roll that rectangle up again to get a long log and that you can shape into the spiral.
That better? I guess I have to rewrite the English version… seems a bit confusing ;)
Do you twist the dough while you’re forming it into a coil? Thank you.