Delicious Ensaimada a spiral-shaped pastry made with sweet yeast dough and topped with powdered sugar. Served with Hot chocolate.
I made this ensaimada as my second recipe for daring baker’s challenge I hosted on August. I don’t want to make it a herculean post, so decide to spilt it into two recipes.
What is Ensaimada ?
Ensaimada is a Spanish bread from Mallorca, made from sweetened, yeast-risen dough, (like a sort of brioche) made in Spain, and in the Philippines. First dough is made with bread flour, sugar, eggs and yeast. Then after second proofing, the yeast dough is rolled out until extremely thin, butter is spread on one side and the dough is rolled into a rope and then shaped into a coil.
I made a plain ensaimada, but there is ensaimadas are made with a filling, usually they are filled with angel's hair (squash jam); custard cream, almond pure, ice-cream, chocolate and apricots.
If you have leftover ensaimada, then make bread pudding called 'greixonera' with the left over pieces of ensaimada.
Here comes the recipe.
How to make Ensaimada ?
Ingredients
You need, flour, yeast, sugar, eggs to make the dough similar to brioche bread. Then it is spread with softend butter to form its characteristic shape of sprial.
Once it is proofed then baked and serve with dusted powdered sugar.
First you need to proof/ activate the yeast .
Yeast is is bloomed /activated now
Egg , sugar and olive oil
Flour, salt, yeast mixture .
Dough ready for fermentaiton
Dough after fermentation.
Divide it into 4 equal pieces
Each piece spread it into rectangle like this.
Add softend butter like this
Spread them into the dough thinly.
Roll it into thin cylinder like this
Make them into twist like this
After second proof
After baking
Ensaimda: Coiled treat
Ingredients
- 2½ cups 10½ oz (300 gm) all-purpose (plain) flour
- 2¼ teaspoons 1 packet (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast
- ½ cup 120 ml warm water
- 1 large egg
- ½ teaspoon 3 gm salt
- ¼ cup 60 ml (2 oz) (60 gm) granulated sugar
- 2 tablespoons 30 ml olive oil
- 7 tablespoons 110 ml (3½ oz) (100 gm) butter, softened
- Confectioners’ sugar/icing sugar/powdered sugar for dusting
- Olive oil/canola oil for greasing bowl and work place.
Instructions
- If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes
- Until it proofs (becomes foamy)
- You can use the other yeast types directly with the flour
- In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil.
- To this add flour, salt and yeast mixture.
- Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough.
- Transfer the dough to a well greased bowl and covered with plastic wrap or covered with a cloth. Let rise for 2 hours or until the dough doubles in volume.
- Degas your dough and divide into 4 equal parts and then shape into balls.
- Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12x4 inch (30x10 cm) piece.
- Divide your butter to 4 pieces. Place a butter portion on the rolled out dough and spread it into a thin layer.
- Take pieces of dough between your fingers and try to gently stretch the dough to be even thinner and larger about 16x7 inches (40 x18 cm).
- Roll the dough from the long end to into a tube.
- Then roll the tube again into coil shape similar to a snail shell.
- Make sure to keep the coil loose so that there is space in between the layers, this will help the dough to rise.
- Repeat for the other three dough balls and butter portions.
- Place the snails onto a baking sheet lined with parchment paper. Slightly press the sides with your hand.
- Cover the baking sheet with a clean cloth and let rise for 1 hour.
- During the end of second rising, pre-heat oven to 180?C/350?F/Gas mark 4
- Bake ensaimadas for about 15-20 minutes. Watch them closely during the end of baking time. They should be golden brown in color.
- When baked immediately place the ensaimadas onto cooling racks sprinkle generously with powdered sugar/confectioner’s sugar.
Nutrition
0
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
mjskit says
I can't wait for it to cool off so I can start baking again. This bread looks so yummy!!
Mireille says
step by step photos are great so we can shape them correctly - these look great
Anupa says
Adipoli ayittunde...I want some for tea now..
Skye says
These came out so pretty!
Jena says
Great brunch recipe!
Hema says
Bread looks awesome, Onam wishes for you and your family Swathi..
Choc Chip Uru says
The dough does look very beautiful coiled around like that 😀
Cheers
Choc Chip Uru
suhaina says
Wow.ur coiled beauties looks awesome and I really wish to grab one right now.
traditionallymodernfood says
Taste
traditionallymodernfood says
Feel like grabbing some and try:-)
ramya says
yummy bread and onam wishes swathi.you are an amazing and inspiring baker
Marisa says
I'm really amazed. You've got not only the recipe, but also lot of information about our Ensaimadas and also the Greixonera, which is really delicious.
Modify the name because there is an A missing; ensaimada is the correct word for this famous pastry from our beautiful island, Mallorca. I lived and worked there, 30 years ago and I come back in June.
Ensaimadas are usually made with lard instead of butter and this ingredient adds dough a different texture which makes the difference with the French brioche.
Congrats dear Swathi, yout ensaimadas are perfect.
Hope your day has been perfect. Enjoy your Onam Festival with your family and friends.
I'd like to have one of your ensaimadas right now.
Hope you and your family recover quickly.