:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/6gLwxfPw_g-t2F4tHIZW/3511626156476c04b7447efaf26136.png "Ensaimada de Mallorca")
Source: JOSE LUIS VEGA GARCIA via iStockPhotos
Ensaimada de Mallorca
The ensaimada de Mallorca is a classic Mallorcan dessert that I grew particularly fond of during a vacation to the island. The flatbread made from yeast dough is remarkably light, has a perfect sweetness and is downright heavenly when served fresh from the oven. Just the thing to bring home a little piece of summer feeling on snowy winter mornings.
Ingredients
- 500 g flour
- 2 Eggs
- 200 ml warm milk
- 7 g dried yeast
- 1 Pinch salt
- 150 g sugar
- 200 g Lard (Lardo)
- confectionery sugar
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Directions
To bake the ensaimada de Mallorca recipe first sift the flour into a large bowl and make a well in the center. Dissolve the dry yeast with the sugar in the warm milk and pour into the well. Mix with a little flour from the edge and let rise for about 15 minutes. I recommend covering the bowl with a kitchen towel to protect the yeast from drafts.
Add the eggs, the salt and 50 g of the lardo to the bowl and knead everything into a smooth dough. If the dough is too sticky, you can add some more flour. Then cover the dough and let it rise in a warm place for about 1 hour, until it has about doubled in size.
Roll out the dough on a floured work surface and spread the remaining lardo on top. Now roll up the dough from both sides towards the center and shape the roll into a snail.
Place the dough snail on a baking sheet covered with baking paper and let it rise for another 30 minutes. In the meantime, preheat the oven to 180° C.
Bake the ensaimada de Mallorca for about 20-25 minutes until golden brown. After baking, sprinkle with powdered sugar and serve warm.
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GretarezepteEnsaimada de Mallorca
The ensaimada de Mallorca is a classic Mallorcan dessert that I grew particularly fond of during a vacation to the island. The flatbread made from yeast dough is remarkably light, has a perfect sweetness and is downright heavenly when served fresh from the oven. Just the thing to bring home a little piece of summer feeling on snowy winter mornings.
To bake the ensaimada de Mallorca recipe first sift the flour into a large bowl and make a well in the center. Dissolve the dry yeast with the sugar in the warm milk and pour into the well. Mix with a little flour from the edge and let rise for about 15 minutes. I recommend covering the bowl with a kitchen towel to protect the yeast from drafts.
Add the eggs, the salt and 50 g of the lardo to the bowl and knead everything into a smooth dough. If the dough is too sticky, you can add some more flour. Then cover the dough and let it rise in a warm place for about 1 hour, until it has about doubled in size.
Roll out the dough on a floured work surface and spread the remaining lardo on top. Now roll up the dough from both sides towards the center and shape the roll into a snail.
Place the dough snail on a baking sheet covered with baking paper and let it rise for another 30 minutes. In the meantime, preheat the oven to 180° C.
Bake the ensaimada de Mallorca for about 20-25 minutes until golden brown. After baking, sprinkle with powdered sugar and serve warm.
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