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Ensaïmada de Mallorca

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 240

Description

Delicious treat from Spain: Ensaïmada de Mallorca! Flaky, sweet heaven.

Ingredients

Scale

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

Instructions

  1. Take out the butter so it can get soft while you prepare the rest.
  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 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.
  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.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/ensaimada-de-mallorca/