Easy Ensaimada Recipe (Ensaimada Mallorquina)

Method12 steps

1. 1

   Step 1: Warm all the ¾ cup + 2 tbsp milk to 115°F (46°C) in a saucepan or microwave. Whisk in the 2 tsp active dry yeast and 1 tsp taken from the measured ½ cup sugar. Leave for about 5–10 minutes, until foamy. Reserve the rest of the measured sugar for the dough.

   Bloom active dry yeast · 5 minUses ¾ cup + 2 tbsp whole milk · 2 tsp active dry yeast · 1 tsp from the measured ½ cup sugar

2. 2

   Step 2: Put half of the measured bread flour, 1⅞ cups, into a large bowl and make a well in the center. Slowly mix in the foamy milk-and-yeast mixture to form a shaggy dough.

   Uses First half of the 3¾ cups bread flour: 1⅞ cups · All foamy milk-and-yeast mixture, leaving reserved sugar aside

3. 3

   Step 3: Cover the bowl with plastic wrap and leave in a warm spot until the dough doubles, about 1 hour.

   First dough rise · 60 minUses First-stage shaggy dough

4. 4

   Step 4: Punch down the doubled dough. Mix in both eggs (2), the remaining sugar from the measured ½ cup, the remaining 1⅞ cups bread flour and the ¼ tsp salt.

   Uses Doubled first-stage dough · 2 large eggs · Remaining sugar from the measured ½ cup, after its 1 tsp yeast draw · Remaining half of the 3¾ cups bread flour: 1⅞ cups · ¼ tsp salt

5. 5

   Step 5: Knead for about 5 minutes until smooth and stretchy; the dough will remain sticky. Place in a bowl, cover, and let rise in a warm place until nearly doubled, about 30–45 minutes. Soften the measured butter while the dough rises.

   Second dough rise · 30 minUses Complete enriched dough

6. 6

   Step 6: Punch down the risen dough. Dust the work surface with extra bread flour and roll the dough into an 18-inch square. Spread all the softened ¾ cup + 2 tbsp salted butter evenly over it.

   Uses Risen enriched dough · Extra bread flour, as needed for dusting the work surface · ¾ cup + 2 tbsp salted butter, softened

7. 7

   Step 7: Roll up the buttered dough from the bottom edge, then cut the roll into approximately 1-inch (2.5 cm) slices. The number of pastries will depend on the final roll and slice sizes.

   Uses Rolled square of dough with butter

8. 8

   Step 8: Roll each slice into a long rope, then coil each rope into a snail-shell shape.

   Uses Sliced buttered dough

9. 9

   Step 9: Arrange the coils on two large parchment-lined baking sheets with room to expand. Cover and let them rise slowly overnight in the refrigerator. They are ready to bake once the dough has doubled in size.

   Uses Shaped ensaimada coils

10. 10

    Step 10: Preheat the oven to 350°F (about 177°C). Bake the risen ensaimadas for about 12–15 minutes, checking from 12 minutes, until golden on top and baked through. If both sheets cannot bake evenly together, bake them in separate batches, keeping the waiting sheet refrigerated.

    Bake ensaimadas · 12 minUses Overnight-refrigerated, doubled ensaimadas

11. 11

    Step 11: Let the baked ensaimadas cool for at least 20 minutes, then dust generously with powdered sugar. They are best eaten on the day they are baked.

    Minimum pastry cooling · 20 minUses Baked ensaimadas · Powdered sugar, as needed for dusting

12. 12

    Step 12: For longer storage, freeze leftover ensaimadas after they have cooled completely. Keep frozen for up to 1 month, then thaw when ready to enjoy.

    Uses Cooled ensaimadas left after serving, only if storing