Ensaimada

Category: Bakery products
Kitchen: spanish
Ensaimada

Ingredients

flour 300 g
dry yeast / fresh 1h l / 15 g
sugar 1/4 ct
eggs 1 PC
olive oil 2 tbsp. l
warm water or milk 120 ml
soft pork fat (ghee) 80 g
pumpkin jam
powdered sugar
poppy

Cooking method

  • There is another recipe for these buns on the site, you can see it here
  • In a mixer bowl, combine flour, yeast, salt, sugar and stir. Add the rest of the ingredients, stir with a spoon, and then knead the dough with a hook attachment until elastic for 10 minutes. The dough should be soft and not sticky. Transfer the dough to a greased bowl, cover with cling film and leave to rise until doubled.
  • Line a baking sheet with baking paper. Divide the matched dough into 4 parts. Lubricate the work surface with oil (lard). Take a piece of dough and stretch it into a rectangle on the table, and then brush it liberally with butter (lard). Arrange the filling in a row on the larger side and begin to roll up. Twist the snail roll.
  • Ensaimada Ensaimada Ensaimada Ensaimada Ensaimada
  • Lightly grease prepared 'snails' with butter (pork fat), cover with foil and leave for final proofing. According to various sources, the best proofing time is 4 hours. If buns are made in the evening, you can leave them until morning.
  • Ensaimada Ensaimada
  • Preheat the oven to 180C. Bake the buns for about 20 minutes. Sprinkle the finished hot buns with powdered sugar.
  • I made buns without filling
  • Ensaimada
  • sprinkle with poppy seeds on the dough
  • Ensaimada
  • with pumpkin filling
  • Ensaimada
  • Ensaimada
  • The dough for buns is not very sweet, I recommend sprinkling the buns with plenty of powdered sugar for those with a sweet tooth.
  • Most of all I liked the pumpkin burgers. A special filling is prepared for these buns called Cabell de ángel, literally "angel hair". It is made from confectionery pumpkin, it differs from the usual to us, it has a very hard crust, its pulp is white, its seeds are black, and when cooked, it breaks down into long fibers.
  • Ensaimada
  • I made a regular pumpkin filling as follows.
  • I cut the pumpkin into pieces and steamed it in MV (you can just boil it in a little water). Poured sugar into a saucepan with a thick bottom, squeezed out the lemon juice, heated and dissolved the sugar (you can add a little water, I did not add), added a cinnamon stick, ready-grated pumpkin and cooked for 20 minutes until thickened. For 1 kg of pumpkin you need 800 g of sugar, 1 lemon and 1 cinnamon stick.
  • Ensaimada

The dish is designed for

4 things

Cooking program:

oven

Note

Ensaimada from Mallorca is a traditional dessert for the island. It is baked from yeast dough based on bread flour, water, sugar, eggs, sourdough and lard (hence the name Ensaimada - saïm means lard in the Majorcan dialect). This confection has been prepared and consumed in Mallorca for a long time.
The first written records of Ensaimada in Mallorca date back to the 17th century. Historical sources indicate that ensaimada is part of the cultural and historical heritage of Mallorca, the main type of local pastry bakery, which has retained all its traditional characteristics to this day. The Ensaimada from Mallorca is handcrafted and the experience of the pastry chef is essential to obtain products with all the characteristic properties. In 1854, entrepreneur Garin opened a confectionery called La Mallorquina in Puerta del Sol in Madrid, thanks to which Ensaimada became popular in the capital of Spain. However, according to local and visiting pastry chefs, ensaimada cooked outside of Mallorca never turns out the same as on the island, as their taste depends on the water used.
In 2003, the Mallorcan ensaimada was registered as a special appellation of origin and is now under protection.Currently, there are many types of ensaimada, but only two of them are traditional. Protected Certified Appellation of Origin “Ensaimada of Mallorca” refers to two types of Ensaimada: with and without filling. The Ensaimada de Mallorca itself is a product without filling. This ensaimada is often called simple (lisa). The traditional stuffed Ensaimada has the certified name Ensaimada de Mallorca de cabello de ángel. Its sweet filling is made from caramelized pumpkin or cucumber pulp. After preparation, both types of ensaimada are often sprinkled with powdered sugar.
There are other popular types of ensaimada, but they are not as traditional.
Ensaimada comes in a variety of sizes. Simple Ensaimads from Mallorca are usually eaten for breakfast and are small in size, like croissants or buns. Other types of ensaimada are usually eaten for dessert and cooked for several people. On national holidays, huge ensaimads are sometimes baked to treat several thousand participants. For example, at the festive November fair in the city of Inca, they make a giant ensaimada from Mallorca, which is included in the Guinness Book of Records every year.

🔗

yudinel
Galina, Blimey!!! Cool pastries! And the products are all so simple! Thanks for the recipe!
RepeShock

How beautiful it is !!!!
Yummy, I guess)
Sindi
Mmmm, they look like hotel buns for breakfast! We must try, they love mine!
MariV
Galya, what delicious buns! and I'm losing weight, losing weight, losing weight.........

And the pictures - fly away! What camera do you have?
Vinokurova
Galina, and this is on which part of the body to sculpt .. I feel so that I will not be a slender birch in an open field

Gal, just so thinly pulled apart .... it looks like a filo ... what a ruddy one in a good way !!!
posetitell
What a cool thing, but you can clarify for a little (to put it mildly) skilled cook (I mean): what is from the list for the dough, what is for lubrication and what is for the filling? Thank you.
Wildebeest
+ Gala +, has stolen the recipe to the bookmarks. Beautiful pastries, looks sooooo delicious. Thank you!!!!
Vinokurova
Quote: + Gala +
If buns are made in the evening, you can leave them until morning.
it seems to me that this is the "coolest moment" ... and in the morning I got up and you have such a tasty treat .... how to endure it until the evening ?. I already got it in one place ...
Wildebeest
Vinokurova, Alenka, I have itching too, but first we need to eat Ossetian pies.
Vinokurova
Wildebeest, Light, I put the remaining dough from the Ossetian pie into the churrosmaker ... and yesterday's Galkin donuts rest in peace (they called me and told me that they had licked the plate) ...
I mean that the Ponts were incomparable, and this will just be a dump of the head
Anise
+ Gala +, Galina, very gentle, beautiful, delicious!
The baked goods look amazing!
Florichka
Deliciously delicate pastries! And the name, the story ... Mmm, how tempting everything is.
kirch
Wow, what a beauty. And leave it warm or refrigerator overnight?
Vinokurova
Quote: kirch
And leave it warm or refrigerator overnight?
and more - cover with a towel so that it does not get aired or what?
Mikhaska
Just luxurious pastries Check mark! Thank you for reawakening the memory of my journey with my son to the Balearics! And the recipe is excellent, and the photo is beyond praise!
NataliARH
Galina, wonderful buns, unusual, what a cool dough on the break! in the bookmarks!
win-tat
How I love such pastries, and the photos are generally superrrrr! Galina + Gala +, class!
Gala
Girls, thank you all for such a high rating!

Quote: kirch

And leave it warm or refrigerator overnight?
Quote: Vinokurova

and more - cover with a towel so that it does not get aired or what?
I left it inside the oven for 12 hours, did not cover it with anything, everything is fine.

Girls, keep in mind that the dough is not very sweet, so for those with a sweet tooth, sprinkle empty buns with plenty of powdered sugar. If done with filling, then everything is ok.
Later I will add some comments to the recipe.
MariS
Delight!!! Gala, awesome snails, bravo! With pumpkin jam ... just a thought is delicious!
Crochet
Check mark, thanks for the recipe !!!

Long ago I baked buns of the same name ...
Gala
Quote: MariS

With pumpkin jam ... just a thought is delicious!
Marina, with pumpkin jam - it's a fairy tale! I liked it the most. I will add in the recipe a little later how I made it
Gala
Tiny, of course, I saw your wonderful buns. Mine are slightly different, which is why I placed a new recipe.
And I will definitely give you a link.
barbariscka
Galina, what a beautiful pastry! I can imagine how delicious it is ...
Chuchundrus
: mail1: public agitated, demands pumpkin jam recipe
: sorry: I have a huge pumpkin about to rot
Galleon-6
vedmacck

Great! I will bake!
RepeShock
Quote: + Gala +
I will add in the recipe a little later how I made it

I'll also listen)
Gala
Quote: Chuchundrus

: mail1: public agitated, demands pumpkin jam recipe
at the request of workers, added in the recipe
vedmacck, Galleon-6
Mikhaska
Check mark! Thank you very much for the jam recipe! Last year I cooked according to ... in general, according to one recipe ... It turned out to be frank cocoa. Liquid and not in the least like jam.
I will definitely try your recipe this year!
Ah, the photo is so bright! Sunny!
Chuchundrus
: mail1: workers were indescribable delight
: mail1: stormy and prolonged applause began, turning into a standing ovation
Gala


Without false modesty, I will say that my jam turned out to be incomparable.
Arka
So, easily and naturally, you can kill a person with beauty ...
Lerele
Well, very cool !!!!
There is no such jam, but you can replace it, I baked cookies today, but your buns are in line !!!!
We often ate them for breakfast in Mallorca, very tasty !!
lettohka ttt
Awesome baking, but jam, there are no words at all Thank you Checkmark, for the recipes, took to bookmarks
Elena Tim
Quote: Arka
So, easily and naturally, you can kill a person with beauty ...
And I finally won't even say anything, I'll just kill myself!Ensaimada
Gala
Quote: Arka

This is how you can kill a person ...
Arka, I did not want
Quote: Elena Tim

And I can just kill myself!
Lenka, do not, I will miss you!
Gala
Quote: Lerele

There is no such jam, but you can replace
Lerele it is possible without jam, with this. This is also very tasty.
lettohka ttt,
Lerele
+ Gala +, listen, I completely forgot whether there was a filling in them, that they ate rolls of this shape - I remember what I liked - I remember, but I don't remember what was inside
And my husband does not remember, I became completely out of memory, I understand, my head is full of global problems, but he is ashamed not to remember
I still have a question, did you pull so thinly with your hands? Or did you help with a rolling pin?
Rada-dms
Galya!
The recipe itself is enticing! But any recipe can be killed, or you can elevate to heaven by execution !!! Since you know how to present a recipe, NOBODY can do that!
A must to bookmark, do and enjoy !! Jam according to your recipe too !!!!!
Lerele
+ Gala +, I'll clarify right away, is it fat or ghee for lubricating the dough and you don't need to put it in the dough? And in the dough a couple of tablespoons of olive?
Gala
Quote: Lerele

+ Gala +, listen, I completely forgot whether there was a filling in them, that they ate rolls of this shape - I remember what I liked - I remember, but I don't remember what was inside

They have these fillings there and do not count! And what is there, where is there to remember.

.... hence the name "Ensaimada" - saïm means "lard" in the Majorcan dialect
Lerele, ideally fat. I think you have no problems with good fat there. I did it with ghee, if there is no ghee, you can also do it with butter. You don't need to put it in the dough, they need to grease the rolled dough, and in the dough, yes, add olive.
did you pull so thinly with your hands? Or did you help with a rolling pin?
I rolled the dough with a rolling pin and pulled it out with my hands. It stretches very well when lubricated.
Be careful with fat, the main thing is not to shift.
Gala
Rada-dms, well, you already ... somehow ... said very strongly
Rada-dms
Quote: + Gala +

Rada-dms, well, you already ... somehow ... said very strongly
I am an emotional person! But just like that, from scratch, I'm not getting excited!
So everything is true! You are well done, and you know how to serve and cook!
Gala
Elena Tim
And if she also buys a new camera ... we finally can all die here!
I just do not understand, where is even better?
Or is it a new one? ... Not even a couple of days had passed since they were chatting about this topic ...
Gala
no, Len, it's old
Quote: Elena Tim

I just do not understand, where is even better?
there is no limit to perfection
Elena Tim
Quote: + Gala +
there is no limit to perfection
Anny70
+ Gala +, Galina, did I understand correctly: sugar 1/4 cup? I started doing it and "got stuck" 😊. Everything, the process has begun, I apologize for the stupid question😃!
Elven
Galinka, what a beauty!!! I took it to the bookmarks so far. I will definitely try with pumpkin

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