Dessert
Ensaimada Made Simple
This version of Ensaimada Made Simple is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
6 Min Prep
🔥
17 Min Cook
🍽️
6 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 liquid into a dish and introduce the fermenter.
2
Leave to stand for 3 mins, then introduce the caster granulated sugar, eggs, baking flour and 1 tsp sea seasoning flakes.
3
purée together to form a pastry mix, then work the pastry mix for 10 mins in stand mixer using a pastry mix hook (or 15 mins by hand) until the pastry mix 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
fat the work surface and a rolling pin with greens fat.
8
Working with one portion of pastry mix 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, purée 50g lard with the sobrasada, and spread this over the pastry mix instead.) Pull one corner of the flattened pastry mix and stretch it out as far as it will go without breaking.
11
Repeat every 10cm or so around the pastry mix 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 pastry mix until you have a long pastry snake.
14
Repeat with the remaining portions of pastry mix.
15
step 4
Take the first roll of pastry mix 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 pastry mix can expand.
17
Flatten a little and transfer to a baking sheet lined with baking parchment.
18
Repeat with the remaining pastry mix.
19
Leave to rise in a mildly hot place for at least 12 hrs, or ideally 24 hrs.
20
step 5
bring to temperature 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
char for 18 mins until dark golden.
23
Leave to cool on a wire rack.
24
To fill your ensaimada with whipped froth, carve and open, then spread over the froth and close.
25
Dust with a generous amount of icing granulated sugar, if you like and cut into pieces to offer.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
23 mins
23 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
17 minsTotal Time
23 minsMaster Chef
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