Ensaimada with Sobrasada and Whipped Cream Recipe

Introduction

Ensaimada is a soft, spiral-shaped pastry from Mallorca, known for its delicate texture and rich flavor. Traditionally made with lard, it can also be filled with savory sobrasada or sweetened with whipped cream and icing sugar. This recipe guides you through making authentic ensaimadas at home.

Ingredients

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• Vegetable oil, for the work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)
• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Step 1: Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 minutes, then add the caster sugar, eggs, flour, and 1 tsp sea salt flakes. Mix together to form a dough.
2. Step 2: Knead the dough for 10 minutes using a stand mixer with a dough hook, or 15 minutes by hand, until it is elastic and almost see-through when stretched. Cover and set aside to rest for 30 minutes.
3. Step 3: Cut the dough into four equal pieces and transfer to a baking tray lined with baking parchment. Leave to rest for another 30 minutes.
4. Step 4: Oil your work surface and rolling pin with vegetable oil. Working with one dough piece at a time, flatten it with your palm, then roll it into a thin rectangle about 30 x 50 cm.
5. Step 5: Let the dough rest for 2 minutes, then spread a quarter of the lard over it. If using sobrasada filling, mix 50g lard with sobrasada and spread this mixture instead.
6. Step 6: Gently pull a corner of the dough and stretch it as far as it will go without breaking. Repeat pulling every 10 cm around the rectangle until it reaches about 50 x 70 cm.
7. Step 7: Cut a strip from each short side and lay these alongside each other along one long side of the rectangle; this forms the “heart” of the ensaimada.
8. Step 8: Roll the dough from the heart side into a long “pastry snake.” Repeat with the remaining dough pieces.
9. Step 9: Stretch the first dough roll to over a meter in length, then coil it into a spiral, leaving about 1cm space between turns to allow for expansion. Flatten slightly and place on a baking sheet lined with parchment. Repeat with the other rolls.
10. Step 10: Leave the shaped ensaimadas to rise in a warm place for at least 12 hours, ideally 24 hours.
11. Step 11: Preheat the oven to 200°C (180°C fan/gas 6). Place the ensaimadas on the top third of the oven and immediately reduce the temperature to 180°C (160°C fan/gas 4). Bake for 18 minutes until dark golden.
12. Step 12: Cool the ensaimadas on a wire rack. To serve with whipped cream, slice open carefully, spread whipped cream inside, then close. Optionally, dust with icing sugar before serving.

Tips & Variations

• For a classic taste, use lard as the fat, but try mixing with sobrasada for a savory twist.
• Ensure your dough is well-kneaded to develop elasticity; this helps achieve the signature delicate texture.
• Allowing a long, slow rise enhances flavor and makes the pastry lighter.
• If you prefer a sweeter version, dust generously with icing sugar before serving.

Storage

Store ensaimadas in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze them tightly wrapped for up to 1 month. Reheat gently in a low oven before serving, and add whipped cream fresh after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, substitute 5g dried yeast with 16g fresh yeast. Dissolve it in lukewarm water before mixing with other ingredients.

Is it necessary to use lard in the recipe?

Lard is traditional and gives ensaimada its characteristic texture and flavor, but you can substitute with a mix of butter or vegetable shortening, though results may vary.

Ensaimada with Sobrasada and Whipped Cream Recipe

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★★★★★

4.8 from 296 reviews

• Author: Luna
• Total Time: 13 hours 33 minutes (including 12-hour proofing and resting time)
• Yield: 4 ensaimadas 1x

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Description

Ensaimada is a traditional Spanish sweet pastry from Mallorca, known for its light, airy texture and spiral shape. This recipe yields delicately soft rolls made by folding lard or sobrasada filling into elastic dough, proofed for up to 24 hours and baked until golden. The finished pastries can be served plain or filled with whipped cream and dusted with icing sugar for a rich, indulgent treat perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

For the Dough

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• 1 tsp sea salt flakes
• 230ml lukewarm water

For Shaping and Filling

• Vegetable oil, for the work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)

For Serving

• 200ml whipped cream
• 3 tbsp icing sugar (optional)

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Instructions

1. Activate the yeast: Pour 230ml lukewarm water into a bowl and add the yeast. Let it stand for 3 minutes until frothy to activate the yeast.
2. Make the dough: Add caster sugar, eggs, strong white flour, and sea salt flakes to the yeast mixture. Mix well, then knead the dough for 10 minutes using a stand mixer with a dough hook or 15 minutes by hand until it becomes elastic and translucent when stretched.
3. First proof: Cover the dough and let it rest for 30 minutes to begin rising. Then, divide it into four equal parts and place each on a baking tray lined with parchment paper. Let the portions rest another 30 minutes.
4. Roll out the dough: Lightly oil the work surface and rolling pin. Take one dough portion at a time, flatten it with your palm, then roll it out into a thin rectangle approximately 30x50cm. Let it rest for 2 minutes.
5. Apply fat or filling: Spread a quarter of softened lard evenly over the dough rectangle. Alternatively, mix 50g lard with 50g sobrasada and spread this mixture over the dough for a savory filling.
6. Stretch the dough: Gently pull one corner of the dough and stretch it carefully without tearing, repeating every 10cm around the rectangle until it measures about 50x70cm.
7. Create the ‘heart’ strip: Cut strips from the short sides of the dough and lay these along one long side of the rectangle, forming the ‘heart’ of the ensaimada.
8. Roll into a snake shape: Starting from the heart strip, roll the dough tightly into a long spiral snake. Repeat with all four dough portions.
9. Form spirals: Stretch the rolled dough to over a meter in length, coil it into a spiral leaving about 1cm gap between each turn to allow expansion while baking. Slightly flatten and place on parchment-lined baking sheets.
10. Final proofing: Let the spirals rise in a warm place for at least 12 hours, ideally 24 hours, for maximum lightness.
11. Bake: Preheat oven to 200°C (180°C fan, gas mark 6). Place the ensaimadas in the top third of the oven and immediately reduce temperature to 180°C (160°C fan, gas mark 4). Bake for 18 minutes until deep golden brown.
12. Cool and serve: Remove from the oven and transfer to a wire rack to cool completely. To serve, optionally slice open each ensaimada and spread whipped cream inside, then close and dust liberally with icing sugar.

Notes

• Proofing times may vary based on room temperature; the dough should be puffy and airy before baking.
• For traditional flavor, use lard instead of butter; it helps achieve the classic flaky texture.
• Sobrasada filling adds a savory contrast and richness if desired.
• If whipped cream is used, fill the ensaimada just before serving to avoid sogginess.
• Store leftover ensaimadas in an airtight container; reheat gently in the oven for freshness.

• Prep Time: 1 hour 15 minutes
• Cook Time: 18 minutes
• Category: Pastry
• Method: Baking
• Cuisine: Spanish

Keywords: Ensaimada, Spanish pastry, Mallorca pastry, sweet roll, yeast dough, laminated dough, whipped cream filling, sobrasada, lard pastry