Ensaimada
Indulge in the irresistible charm of Ensaimada, a classic Spanish pastry that’s soft, buttery, and beautifully coiled into delicate spirals. Perfect for breakfast or an afternoon treat, this sweet delight begins with a rich yeast dough made from all-purpose flour, eggs, and whole milk, kneaded to perfection for a tender texture. Layers of unsalted butter are rolled into each piece, creating flaky, melt-in-your-mouth layers that make every bite unforgettable. Once baked to golden perfection, these pastries are generously dusted with confectioners' sugar for an elegant finish. Whether enjoyed fresh from the oven or paired with coffee, Ensaimadas are a timeless treat worth savoring. A must-try recipe for anyone seeking authentic Spanish flavors!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 3 large Eggs
- 125 ml Whole milk
- 50 ml Water
- 20 grams Fresh yeast
- 5 grams Salt
- 150 grams Unsalted butter
- 50 grams Confectioners' sugar
Instructions
In a small bowl, dissolve the fresh yeast in the lukewarm water and let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well using a spatula or hands.
In another bowl, beat the eggs and whole milk together. Add the dissolved yeast mixture and blend until well combined.
Pour the liquid ingredients into the dry ingredients and mix until you have a sticky dough.
Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Add flour as necessary to prevent sticking.
Once kneaded, form the dough into a ball, place it in a lightly greased bowl, and cover with a damp cloth. Let it rise in a warm place for about 1-2 hours or until doubled in size.
Punch down the risen dough and divide it into eight equal portions. Roll each piece into a long rope, then flatten with a rolling pin.
Spread a generous amount of softened butter over each strip, then roll the strips from one end to the other to form a tight spiral. Shape the spiral into a coil or snail shape.
Place the coiled dough pieces onto a baking tray lined with parchment paper, leaving enough space between them for further rising. Cover with a damp cloth and let them rise again for about 45 minutes to 1 hour.
Preheat your oven to 180°C (350°F).
Bake the ensaimadas for 15-20 minutes or until golden brown.
Remove the pastries from the oven and let them cool on a wire rack. Once cooled, dust generously with confectioners' sugar before serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 19.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
