Mallorca Ensaimada Recipes

MALLORCAN ENSAIMADAS

Mallorcan Ensaimadas image

These are delicious Spanish breakfast rolls made from yeast dough that is rolled into spiral circles.

Provided by SETTDA

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 1h25m

Yield 15

Number Of Ingredients 7

Ingredients

5 tablespoons lukewarm milk
1 ½ teaspoons active dry yeast
2 cups bread flour
½ teaspoon salt
¼ cup white sugar
1 egg
2 tablespoons vegetable oil

Steps:

In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 84.8 mg, Sugar 3.7 g

MALLORCA ENSAIMADA RECIPE

Mallorca Ensaimada Recipe image

Get your traditional ensaimada recipe here! This classic sweet pastry is from the Spanish island of Mallorca, and makes the perfect sweet breakfast treat or afternoon snack.

Provided by Lauren Aloise

Categories Dessert

Time 3h

Number Of Ingredients 8

Ingredients

2 teaspoons dried active yeast
200 ml 3/4 cup + 2 tablespoons lukewarm milk
110 g 1/2 cup granulated sugar
2 eggs
450 g 3 cups bread flour (plus extra for dusting)
1/4 teaspoon salt
200 g 7 ounces salted butter, cubed
Powdered sugar (to dust)

Steps:

Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).
Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.
When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.
When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.
Roll the dough up from the bottom of the square to the top, and slice into rounds that are about 1-inch thick. Transfer to a plate.
Lightly re-flour your workbench. Using your hands, roll out each individual round of dough into a long rope shape. Then shape each rope into the traditional snail-shell coil of the ensaimada.
Line baking trays with parchment paper, and put the ensaimadas on top (leave plenty of space as the pastry will expand). Leave to rise until dough has doubled again in size (at least 3-8 hours, you can leave overnight).
When ready to bake, preheat your oven to 350F (180C). Bake for 12-15 minutes or until golden brown on top. Leave to cool for at least 20 mins, and then dust with powdered sugar.

Nutrition Facts : Calories 317.5 kcal, Carbohydrate 38.3 g, Protein 6.89 g, Fat 15.53 g, SaturatedFat 9.21 g, Cholesterol 64.78 mg, Sodium 186.89 mg, Fiber 1.44 g, Sugar 10.14 g, ServingSize 1 serving

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