Mallorcan pastries

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings to make one large ensaïmada
  • Preparation Time: 1 Hour
  • Cooking Time: 1 Hour


  • 50 g (1¾ oz) fresh yeast
  • 1 kg (2¼ lb) strong flour
  • 250 ml (8¾ fl oz) water
  • 4 organic eggs
  • 300 g (10½ oz) sugar
  • 100 g (3½ oz) lard
  • 150 ml (5¼ fl oz) olive oil
  • icing sugar, to serve
How to Make It
  1. Add the yeast and 300 g (10½oz) of the flour to the water, and mix thoroughly. Cover with a clean cloth, and leave for one hour until it has doubled in volume.
  2. In a separate bowl, beat together the eggs, sugar and 30g (1oz) of lard, and then add the yeast mixture.
  3. Mix well, adding the rest of the flour until the dough is soft and smooth. Leave to rest for half an hour
  4. Knead the dough vigorously, breaking off sections and then kneading them back into the mixture. Rub olive oil around the bowl so that the dough does not stick.
  5. Make a ball of the dough, cover it with a cloth and leave to rest for about 5 hours.
  6. Roll out the dough with a rolling pin on a large oiled table top, making it as thin as possible. It should be almost transparent.
  7. Melt the remaining lard in a small saucepan and smear the entire surface of the dough with it. Then cut the dough into two sections and roll them into long ‘ropes’ with the lard-smeared side on the inside. Leave them to rest for half an hour.
  8. Twist the two strips together and arrange the dough clockwise in a loose spiral shape in a baking tin, and set aside for 12 hours to rise.
  9. Bake at 150°C (300°F) for 35 minutes, then remove and allow to cool.
  10. Dust liberally with icing sugar and serve.

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