Ensaïmadas Mallorca Recipe
Ensaïmadas are the perfect accompaniment to a nice creamy cup of hot chocolate or coffee. Soft, buttery and the perfect Easter pastry! Full, detailed recipe below.
Equipment
- 1 Stand Mixer
Ingredients
- 1 cup whole milk warm
- 2 eggs 1 whole + 1 yoke
- 3 tbsp sugar
- 2¼ tsp dry active yeast
- 3½ cups bread flour
- 1 tsp salt
- 1/4 cup softened unsalted butter room temperature
Extras
- 4 tbsp milk for brushing
- 3 tbsp soft butter
- 3 tbsp granulated sugar/confectioners sugar
Instructions
- In your large mixing bowl, combine warm milk, one egg + extra yoke, sugar and yeast. Whisk till well combined.
- Add in the bread flour and salt, use a spatula to mix until the dough comes together in shaggy form.
- Toss in the softened butter, fix the dough hook on your stand mixer, begin to knead on slow speed for 10 minutes till the dough is smooth. If kneading by hand, transfer to a floured surface and knead for 10-15 minutes until dough is smooth.
- Bring the dough together into a ball-shaped form, add a tsp of oil, cover and let it sit in a warm place to proof for an hour or until the dough has doubled in size.
- Punch out the air from the dough, transfer to clean surface and use a rolling pin to roll out the dough to just an inch thickness.
- Spread on some of the soft butter over the flattened dough.
- Roll the flattened dough into a log, divide into 8-10 equal portions. These will look similar to cinnamon rolls.
- Flatten out each portion again, roll into a slim log and then coil into a snail-like shape. Repeat same process for all the dough portions.
- Lay all the rolls on a lined baking sheet, cover and let it proof again for 30-35 mins. Preheat oven to 350℉.
- When your ensaimadas have risen again, brush with milk, transfer to your preheated oven and bake it for 30 mins.
- Brush with some butter and coat with sugar. Enjoy!
Video
Notes
Tips
- Bread flour is preferred for this recipe because of the high protein content. In the absence of this, use all-purpose flour.
- Active dry yeast should be used as opposed to fast-acting or instant dry yeast.