Mallorcan Ensaimadasare deliciously rich breakfast sweet rolls widely enjoyed by Mallorquins across Majorca. I quite fancy them myself. If you have a sweet tooth like me …
… you will most certainly love these little gems that are shaped like snails.
I try to eat sensibly and healthily most of the time, but admittedly, I’m not perfect, and like most people can’t resist indulging once in awhile. The Ensaimadas are lovely treats, normally brushed with lard before baking. However, to try making this a healthy recipe, I use butter or margarine.
Depending on how large you make your rolls, this recipe should yield at least 15 rolls. Although this sounds like too many rolls to make, in my household these Mallorcan Ensaimadas have …
… a mysterious ability to disappear.
If you do find that this recipe is too large for you, try cutting the recipe in half. I’ve only done this once, but found that they vanished too quickly.
2 Cups White Bread Flour
1 Medium Sized Egg
5 Tablespoons Milk (Lukewarm)
½ Ounce of Fresh Yeast
½ Teaspoon Salt
¼ Cup White Granulated Sugar (Extra Fine if possible)
½ Tablespoon Sunflower Oil
¼ Cup Butter (Melted)
Icing Sugar (To Dust the Sweet Rolls once baked)
First, prepare your baking sheets by lightly greasing them with butter. Set them aside.
Sift the flour and salt together once into a large mixing bowl.
Stir in the sugar and with your finger, make a hole in the centre of this mixture.
Combine the yeast with the milk until creamy and pour it into the centre of the flour and sugar mixture in the large mixing bowl.
Cover the milk and yeast liquid mixture over with just a little sprinkle of the flour/sugar mixture and set aside in a warm place for about 15 minutes. This should froth up slightly.
Meanwhile, beat the egg and sunflower oil together in another smaller mixing bowl. Add this mixture to the flour mixture. Mix until a smooth dough forms.
Knead this dough on a floured board or other surface until it becomes smooth and has an elastic texture. I usually knead for about ten minutes or so.
Place the elastic dough into a lightly oiled bowl and cover this bowl with a lightly oiled piece of cling film. Leave in a warm place for at least one hour.
When the dough has reached double its size, turn out onto a lightly floured surface once again.
Punch the dough with a fist to knock it back.
Divide the dough into 15 pieces. Try to make them all equal in size.
With your hands stretched out in front of you roll out the dough evenly into rope lengths of approximately 15 inches.
Brush all sides of the rope lengths with melted butter.
You may find it less messy to pour the melted butter onto a plate and cover the rope lengths by rolling them into the butter.
Place one end of one of the rope lengths on the baking sheet and coil it into a loose spiral. To seal the spiral, tuck the end underneath it. Continue this step with the remaining rope lengths you have made.
Space each Mallorcan Ensaimada about 5 inches apart on the baking sheet.
When you have made all of the rolls into spirals on the baking sheets, cover them with lightly oiled cling film and set aside to rest for approximately 40 to 45 minutes, until they have doubled in size.
Preheat your oven to 375 degrees F or 190 degrees C. Meanwhile, brush the now double-in-size Mallorcan Ensaimadas with water and a sprinkle of icing sugar.
Bake for approximately 10 minutes (or until lightly golden brown).
Cool on a wire rack. You may need to sprinkle a little more icing sugar when they come out of the oven.
The Mallorcan Ensaimadas are definitely one of my favourite “comfort foods”. They are best when served warm, however can be eaten cold. I warm them up in my oven on a low temperature in the morning and serve them with Yoghurt and Fresh Fruit for a real luxury breakfast.
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