Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ensaimada
Mallorca's iconic coiled pastry — feather-light, enriched with lard and dusted with icing sugar, eaten fresh from the oven with a café con leche.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Dissolve the yeast in the warm water with a pinch of the sugar and let stand 10 minutes until foamy.
- 2
Combine the flour, remaining sugar, and salt in a bowl, add the yeast mixture and egg, and knead into a smooth, soft, slightly sticky dough, about 10 minutes.
- 3
Cover and let rise until doubled, about 1 hour.
- 4
On a well oiled surface, stretch the dough out as thin as possible into a large rectangle, almost translucent, then spread the softened lard evenly over the entire surface with your hands.
- 5
Roll the dough up tightly into a long rope, then coil it into a spiral on a lined baking sheet, leaving room to expand.
- 6
Cover loosely and let rise in a warm place for 45 minutes to 1 hour, until puffy.
- 7
Bake at 180C (350F) for 15-18 minutes until pale golden, as ensaimadas should stay light in color rather than deeply browned.
- 8
Cool completely, then dust generously with icing sugar before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving505
Calories
21 g
Protein
85 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The ensaimada is the signature pastry of Mallorca, a coiled spiral of enriched dough whose name comes from saim, the Mallorcan word for pork lard that gives the crumb its tender, flaky pull. Records of it date back to at least the 17th century, and the slow-fermented, hand-stretched dough is now protected as a regional specialty. Locals eat the plain version with morning coffee and reserve the cream- or pumpkin-filled ones for fiestas.
Listahan note
This version keeps the traditional lard-stretched dough but writes it for a home oven and a single overnight rise, so you can shape it one evening and bake fresh in the morning.
Technique cues
- Stretch the dough paper-thin on a lightly oiled counter before brushing with lard so it coils into many fine layers instead of one thick rope.
- Give the shaped spiral a long, slow proof at cool room temperature overnight, which builds the airy crumb that quick proofing cannot.
- Dust with powdered sugar only after the ensaimada has cooled completely, or the warmth melts it into a wet glaze instead of a snowy finish.
Kitchen flow
- Parallel prep
- While the yeast blooms in warm milk, weigh the flour and soften the lard so the dough comes together in one pass.
- Make-ahead
- Shape the coil the night before and proof it slowly overnight, then bake straight from a cool morning kitchen.
- Leftover move
- Split a day-old ensaimada, toast the cut sides, and serve with jam and coffee for a quick breakfast.
- Cleanup rhythm
- Wipe the oiled stretching counter while the spiral proofs so only the baking sheet is left for after.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
bread flour
structure
Purpose: Its higher protein builds the elastic gluten needed to stretch the dough thin without tearing.
Handling: Measure by weight if you can, and sift to keep the dough lump-free.
Adaptation: All-purpose flour works but the dough will be slightly less stretchy and the crumb a touch denser.
lard
lamination fat
Purpose: Brushed over the stretched dough, it creates the flaky layers and the faint savory depth that define a real ensaimada.
Handling: Soften to a spreadable paste at room temperature before brushing.
Adaptation: Softened butter gives a richer, less traditional flavor; vegetable shortening keeps it pork-free.
eggs
enrichment
Purpose: They add tenderness, color, and the soft richness that lifts this above a plain bread.
Handling: Bring to room temperature so they blend smoothly into the dough.
Adaptation: A flax egg can stand in for one egg, though the crumb will be slightly less tender.
sugar
sweetener and tenderizer
Purpose: It sweetens the crumb and feeds the yeast for a livelier rise.
Handling: Dissolve into the wet ingredients so it distributes evenly.
Adaptation: Honey adds moisture and a floral note but will brown the crust faster.
active dry yeast
leavening
Purpose: It powers the slow overnight fermentation that gives the airy, threadlike crumb.
Handling: Bloom in warm milk until foamy to confirm it is alive.
Adaptation: Instant yeast can be mixed straight into the flour at the same weight.
powdered sugar
finish
Purpose: The signature snowy dusting that signals an ensaimada at a glance.
Handling: Sift over the cooled pastry just before serving.
Adaptation: A light cinnamon-sugar dust gives a warmer, more festive finish.
Technique notes
- Let the dough rest twenty minutes after mixing before stretching, so the gluten relaxes and pulls thin without springing back.
- Leave a small gap between coils when shaping, since the dough expands as it proofs and bakes into a connected spiral.
- A light mist of water in the oven for the first few minutes keeps the surface supple so it rises tall before setting.
Ingredient swaps
- Dairy-free option
- Use plant milk for blooming the yeast and shortening in place of lard for a fully dairy-free pastry.
- Pork-free direction
- Swap the lard for softened butter or vegetable shortening to keep the flaky layers without pork.
- Weeknight shortcut
- Use instant yeast and a warm two-hour proof when you cannot wait overnight, accepting a slightly denser crumb.
Serve alongside
- Fresh orange segments
- Sobrasada spread
- Apricot jam
- Spanish-style hot chocolate for dipping
- Cafe con leche
- Spanish hot chocolate
- Fresh-squeezed orange juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep wrapped at room temperature for up to two days; the crumb stays softest on day one. Refresh in a 300F oven for a few minutes to revive the flake. Freeze unfilled ensaimadas wrapped tightly for up to a month and thaw at room temperature before warming.
Equipment
- Stand mixer with dough hook
- Large oiled work surface or marble slab
- Pastry brush
- Wide flat baking sheet
Make this household-aware
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Plan it in Listahan
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