Soft Ensaymada Recipe from Spain

Bakery or pastry recipes are often the most intimidating. Of course, it’s not scary to make a stew or a soup, but making a pastry recipe that requires raising seems like an impossible mission.

Fortunately, there are some recipes in the world of Spanish desserts that are perfect for losing your fear and getting down to work. One of those is the soft ensaymada recipe.

In this article, you will learn how to make ensaymada with a clear and step-by-step explanation, as well as some tips for serving and storing the Mallorcan bread.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Background of the Dish

The ensaimada recipe actually arises from an exchange between cultures. 

Although it is more than confirmed that it is a Mallorcan bread, it is also true that it was created in conjunction with Arabs who came from nearby islands.

It is a recipe that stands out from other easy Spanish desserts, mainly because it only needs a few ingredients, and they are all cheap or found in every house (lard, sugar, eggs, and flour).

It has some variations, for example in the south of Spain, or more specifically in Cordoba it is usually served with custard cream in the middle. 

The sprinkle of icing sugar on top is something that cannot be missing, so enjoy getting dirty while eating it. 

Pin for Later!

Things You’ll Need for Soft Ensaymada Recipe

You will only need 4 main ingredients to make this soft Ensaymada recipe: lard, flour, sugar, and eggs. 

No equipment is needed other than your hands, but you can help yourself with a kneading machine if you need to.

Ingredients

• 4 cups (500 gr) bread flour (also known as 000)
• pinch of salt
• 1/2 cup (90 grams) of sugar
• 2 eggs
• 1 packet of dry yeast (or 20 grams of fresh yeast)
• 1 cup (230ml) warm water
• 1 cup (200 gr) lard (at room temperature)
• Icing sugar (to decorate)

How to Make Soft Ensaymada Recipe – Step by Step Guide

1. The first step in this soft Ensaymada recipe is to put a cup of warm water in a bowl, then add a tablespoon of flour and yeast (either dry or fresh) to activate the leavening process. Mix and let sit covered for 20 minutes in a warm place while you continue with the next steps.

2. Now beat the eggs with the sugar and once you get a foamy mixture, gradually add the rest of the flour with a pinch of salt. Mix everything until you form a dough, you can use a whisk, a wooden spoon, or another kitchen utensil.

3. After that, add the reserved yeast mixture and continue stirring. It may form a sticky dough, if it is too hard to handle you can add a little more flour.

4. Then, add one part of the lard (150g) at room temperature and stir. Knead the dough for 15 minutes until you get a more manageable and less sticky consistency. You can knead the pan de Mallorca, with a machine if you have a proper one.

5. Cover it with a kitchen towel and leave it rising in a warm place (it could be the oven if it’s off) for 12 hours. The proofing is key in getting a soft and perfect ensaimada. Do this in a deep bowl or container so the dough has enough room to double in size.

6. After this time, take out the bowl with the now-grown dough. Place it on an oiled countertop to be able to stretch it more easily.

7. The dough will slowly deflate as you work it but don’t worry, that’s exactly what’s supposed to happen. Stretch with the help of a roller pin and form a dough half a centimeter thick and rectangular. 

8. Once you have the dough prepared and fully stretched, rub the remaining lard (50g) with a brush (or your fingertips). This will give the inside layers to the ensaimadas so don’t skip it.

9. Stretch the dough so that it gets into the shape of a large rope. Keep twisting it, it will make it easier.

10. Once you have that long string of dough, place it on a baking tray previously lined with parchment paper. Form a spiral with enough separation to avoid sticking as the dough bakes and rises.

11. Let the dough rest in a warm place for an hour. It will grow and double in size. After that, turn the oven on to 180°C with heat up and down, and bake the spiral bread for 18 minutes at medium heat. 

12. Take it out and let it cool on a wire rack. Once it reaches room temperature sprinkle your ensaimada de Mallorca with icing sugar and serve it.

Substitution of Ingredients

Unlike other traditional Spanish desserts, with this soft Ensaymada recipe, there is room for changes you can make to the ingredients.

For example, instead of lard, you can use normal butter. It may not be the distinctive flavor that lard gives, but it works just the same. 

You would have to add an extra 50g in each case to match the fat content.

You can use gluten-free flour as long as it is intended for making bread recipes. Otherwise, the flour will not have the strength that is needed.

Tips on Serving The Soft Ensaymada Recipe

What makes this the best ensaymada recipe is that as you can see in the step-by-step guide, you can serve it almost immediately (when it reaches room temperature) with a sprinkle of icing sugar on top.

You can still innovate in the ways of serving to give this Mallorcan recipe a twist. 

For example, in some cases, they are cut in half and filled with vanilla custard, dulce de leche, chocolate spread, and hazelnuts. Try the Spanish cream puffs if you want something custardy.

You can also make a cream cheese ensaymada recipe by cutting the ensaimada in half and fill it with cream cheese.

Those are great ideas to give it more flavor, although you will have to keep them in the fridge so that the filling does not spoil.

This traditional ensaymada recipe is part of the most beloved Spanish breakfast foods, along with the Spanish torrijas toast and the Spanish Crepes.

You can make a table full of Spanish Christmas desserts for the upcoming holidays at home (or to enjoy yourself), and serve them with Churros and alfajores, accompanied by a Spanish hot chocolate.

How to Store the Soft Ensaymada Recipe

Thanks to the different proofing moments, this is a soft ensaimada recipe. In any case, you should be careful because when you store it, it can lose its original texture if you don’t do it carefully.

You can store them for 4 days at room temperature. Keep them well covered, better if it is in a bowl or Tupperware with a lid. 

This will protect her from the air that dries them. It will still harden a bit so heat it in the oven for 10 minutes before eating.

You can also freeze them for up to 15 days. Once you finish making the soft Ensaymada recipe, let it come to room temperature and store it covered in the freezer, then let it thaw at room temperature for a minimum of 60 minutes.

Other popular Spanish desserts can be kept for a longer time in case you were looking for recipes that you can make ahead of time. 

Those are the Spanish sponge cake or the Spanish magdalenas.

Recipe Card: Soft Ensaymada Recipe

---

---