Ensaïmada Mallorquina: the Easy Recipe for the Authentic Mallorcan Pastry

Ensaïmada Mallorquina is a typical dessert from the island of Mallorca, a soft and tasty leavened product with a characteristic spiral shape and, inside, various layers of dough deliciously flaky thanks to the use of lard. An ideal delight for breakfast or a snack, but also for Sunday brunch.

The original recipe requires a very long leavening, around 14-15 hours, but we offer it in a simplified version, which reduces the waiting times to 4 hours: the result will still be a dessert with unique softness. Here's how to prepare it perfectly, step by step.

How to Prepare Ensaïmada Mallorquina

Dissolve the fresh brewer's yeast in 100 ml of warm water.

Place the flour in a bowl, pour in the dissolved yeast and mix well.

Cover with cling film and leave to rise for an hour.

After an hour the sourdough will have doubled in size.

Pour the remaining flour, sugar, eggs and salt into the sourdough.

Add 50 ml of water.

Pour two tablespoons of oil.

Knead for 10 minutes, you will need to obtain a soft and elastic dough.

Divide the dough into two parts and roll out the dough very thinly.

Spread the softened lard.

Roll the dough.

Create a snake on a baking tray lined with baking paper.

Let it rise for 3 hours.

Cook in a static oven at 200°C for 20 minutes.

Sprinkle with icing sugar and serve.

How to Store Ensaïmada Mallorquina

The Ensaïmada Mallorquina can be kept for 2-3 days under a glass bell jar, or covered well with cling film.