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Majorcan ensaïmada

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Majorca is writed in a spiral, rolled into itself and heartly offered…

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Ensaïmada

60 g fresh yeast
800 g bread flour
200 ml water
150 g sugar
7 g salt
200 g eggs (4 eggs)
50 ml vegetable oil
500 g pork lard

Starter dough:
Dissolve the yeast in mineral water. Combine well with 400g of flour.
Bulk ferment the dough about 20/30 minutes, covered with wrap film or until bubbly.

Combine the starter dough with all the remaining flour, eggs, salt and sugar.
Mix on medium speed with the dough hook attachment until the dough pulls away from the sides of the bowl.
Add the vegetable oil and keep mixing until homogeneous.

Divide the dough in 70g balls.
Let the dough rest covered for a while.

Roll out the dough with the rolling pin and with the hands well greased with the lard form thin triangles.
Each portion must take about 20g of lard.
Roll the dough starting from the larger side of the triangle.
Make spirals with the dough starting from the center.
Place the ensaimadas in a bkaing sheet lined with parchment paper.
Bulk ferment the dough for 12 hours.
Bake at 200ºC.

When cold sprinkle the ensaimadas with icing sugar.

The Majorcan ensaïmada is a pastry product with great tradition on the island, which has been continuously made and eaten on Majorca for a very long time.
The name comes from the Mallorquí word “saïm” (taken from Arabic), which means pork lard. Basically is a tender golden brown clockwise spiral.
A lot of variants of the ensaïmada exists, mainly adding some extra ingredient. The most common variants of ensaimada are: Llisa (translated from Mallorquí as plain), covered with sobrasada or apricot, or filled with Cabell d’àngel (translated from Mallorquí as angel hair: pumpkin jam), or sweet cream or chocolate.



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6 Responses to “Majorcan ensaïmada”

  1. Majorcan ensaïmada | :: flagrante delícia | leonor de sousa bastos … | OurBrownies.com em 10 February, 2009

    [...] is the original: Majorcan ensaïmada | :: flagrante delícia | leonor de sousa bastos … Tags: Desserts, dough, flagrantedelicia, island, journal, leonor, leonor-de-sousa-bastos, palma, [...]

  2. flutterbyblue em 10 February, 2009

    Yum! I had these when I was in Puerto Rico – buttered, pan-fried then dusted with more powdered sugar. They were DELISH!

  3. majorca holidays em 11 February, 2009

    oh yeah – that’s what i’m talkin’ about – gimme!

  4. Rachel@fairycakeheaven em 13 February, 2009

    Oh wow, yum!! nothing like some lovely yeasted dough. and your last photo is amazaing!

  5. Recipe Round-Up ~ Feb 7-13 Sugared Ellipses . . . em 5 March, 2009

    [...] never heard of Majorcan ensaïmada until I came across the recipe from flagrante delicia. Apparently the Spanish tradition of the [...]

  6. Cherine em 18 May, 2010

    Gorgeous pictures!! This looks YUMMY!

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