Ensaimada (Traditional Spanish Sweet Pastry)

 Light, spiral-shaped sweet pastry from Mallorca, sometimes filled with cream or pumpkin jam.

Ingredients (Makes 8–10 pastries)

• 500 g all-purpose flour

• 100 g sugar

• 10 g salt

• 25 g fresh yeast (or 8 g active dry yeast)

• 200 ml warm milk

• 3 large eggs

• 100 g unsalted butter, softened

• Powdered sugar, for dusting

• Optional filling: pumpkin jam (cabello de ángel) or custard

Preparation

1. Prepare the dough:

   • Dissolve yeast in warm milk with a pinch of sugar.

   • In a large bowl, combine flour, sugar, and salt.

   • Add eggs and milk-yeast mixture, knead until smooth.

2. First rise:

   • Cover dough with a cloth and let rise 1–2 hours until doubled in size.

3. Shape the ensaimadas:

   • Divide dough into portions.

   • Roll each portion into a thin rectangle, brush with softened butter, and roll into a spiral.

   • Place on baking tray lined with parchment paper.

4. Second rise:

   • Cover and let rise 30–45 minutes until puffy.

5. Bake:

   • Preheat oven to 180°C (350°F).

   • Bake 15–20 minutes until lightly golden.

6. Serve:

   • Dust with powdered sugar before serving.

   • Serve warm or at room temperature.

Serving Suggestions

• Enjoy as breakfast or dessert.

• Pair with coffee, hot chocolate, or tea.

• Fill with cabello de ángel, chocolate, or custard for extra sweetness.

Cooking Tips

• Ensure dough is soft but not sticky for easier shaping.

• Brush generously with butter for a rich, flaky texture.

• Allow dough to rise properly for airy, light ensaimadas.