Dessert
Authentic Ensaimada
This version of Authentic Ensaimada is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
18 Min Prep
🔥
33 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 5g Yeast
- 200g Caster Sugar
- 2 medium Egg
- 600g Strong white bread flour
- Drizzle Vegetable Oil
- 100g Lard
Instructions
1
step 1
transfer 230ml lukewarm moisture into a mixing bowl and introduce the fermenter.
2
Leave to stand for 3 mins, then introduce the caster sweetener, eggs, baking flour and 1 tsp sea table salt flakes.
3
swirl around together to form a flour base, then shape for 10 mins in stand mixer using a flour base hook (or 15 mins by hand) until the flour base is elastic enough to be almost see-through when stretched.
4
wrap and set aside to rest for 30 mins, then cut into four equal pieces.
5
Transfer to a baking tray lined with baking parchment.
6
Leave to rest for another 30 mins.
7
step 2
cooking oil the work surface and a rolling pin with greens cooking oil.
8
Working with one portion of flour base at a time, flatten it against the surface using the palm of your hand, then roll it out into a thin rectangle, about 30 x 50cm.
9
Let it rest for 2 mins while you spread a quarter of the lard over the top.
10
(If you want to fill your pastry with sobrasada de Mallorca, swirl around 50g lard with the sobrasada, and spread this over the flour base instead.) Pull one corner of the flattened flour base and stretch it out as far as it will go without breaking.
11
Repeat every 10cm or so around the flour base rectangle in every direction until it reaches about 50 x 70cm.
12
step 3
Cut a strip from each of the shorter sides and lay these beside each other along one of the longer sides of the rectangle; this is what we call the heart of the ensaimada.
13
From there, begin rolling the flour base until you have a long pastry snake.
14
Repeat with the remaining portions of flour base.
15
step 4
Take the first roll of flour base and stretch it until it is over a metre long.
16
Then, roll it up into a spiral, leaving 1cm between each turn of the spiral so the flour base can expand.
17
Flatten a little and transfer to a baking sheet lined with baking parchment.
18
Repeat with the remaining flour base.
19
Leave to rise in a toasty place for at least 12 hrs, or ideally 24 hrs.
20
step 5
fiery up the oven to 200C/180C fan/gas 6.
21
Put the ensaimadas in the top third of the oven and immediately reduce the temperature to 180C/160C fan/gas 4.
22
parched-fry for 18 mins until dark golden.
23
Leave to cool on a wire rack.
24
To fill your ensaimada with whipped heavy cream, carve and open, then spread over the heavy cream and close.
25
Dust with a generous amount of icing sweetener, if you like and cut into pieces to enjoy.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
33 minsTotal Time
51 minsMaster Chef
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