Buttery Mallorcan Ensaimada Recipe

In a small bowl, dissolve the active dry yeast and one teaspoon of granulated sugar in the warm water, letting it sit for 5 to 10 minutes until it becomes frothy. In a large mixing bowl, combine the bread flour, the remaining granulated sugar, the egg, and the yeast mixture.

Knead the mixture by hand or with a stand mixer fitted with a dough hook for about 10 minutes, until the dough is smooth, elastic, and slightly sticky. Shape the dough into a ball, place it in a bowl greased with olive oil, cover with a damp cloth, and let it rise in a warm place for 2 hours or until doubled in size.

Divide the risen dough into 6 equal portions. On a lightly greased work surface, use a rolling pin to roll one portion into a very thin rectangle, then gently stretch the dough with your hands until it is translucent and paper-thin without tearing.

Spread a generous tablespoon of the softened butter evenly across the entire surface of the stretched dough. Roll the dough up tightly starting from the long side to form a long, thin rope.

Coil the rope loosely into a spiral shape on a baking sheet lined with parchment paper, leaving a bit of space between the coils to allow for expansion. Repeat this process with the remaining dough portions, leaving plenty of space between each ensaimada on the baking sheet.

Let the shaped ensaimadas rise uncovered in a draft-free place for about 3 to 4 hours, or overnight, until they are puffy and light to the touch. Preheat your oven to 350°F (180°C) during the last 15 minutes of rising.

Bake the pastries for 15 to 20 minutes until they are beautifully golden brown on top and sound hollow when tapped gently on the bottom. Let them cool slightly on a wire rack for 5 minutes, then dust generously with powdered sugar before serving warm.