Fluffy Spanish Ensaimada Pastry With Delicate Sugared Layers

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ensaimada is the spiral pastry from Mallorca, light and enriched and dusted with sugar. I proof it long so the coil opens into those delicate lacy layers.

This Spanish Ensaimada Pastry Recipe is straightforward and perfect for bakers of all levels, featuring layers of delicate dough that create its signature fluffiness.

Authentic Spanish Ensaimada Pastry

The Ensaimada is made with a simple dough enriched with butter, which is then rolled and coiled to achieve its airy consistency. This recipe takes about 2 hours and produces a deliciously fluffy pastry, best enjoyed warm or at room temperature.

Ingredients

4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk (110°F/43°C)
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup unsalted butter, softened (for spreading)
Powdered sugar for dusting

Instructions

Prepare the Dough: In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit until foamy, about 5-10 minutes.
Mix Ingredients: Add the flour, the remaining sugar, salt, melted butter, and eggs to the yeast mixture. Mix until a soft dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl and cover with a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.

Roll and Shape: After risen, punch down the dough and roll it into a rectangle. Spread softened butter evenly over the surface. Roll the dough tightly into a log, then coil the log in a spiral shape to form the ensaimada.
Second Rise: Place the shaped ensaimada on a baking sheet lined with parchment paper. Cover and let it rise for another 30-40 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the ensaimada for 25-30 minutes until golden brown.