Ensaimada with Sobrasada and Whipped Cream Recipe

Introduction

Ensaimada is a traditional Spanish pastry known for its light, airy texture and delicate spiral shape. This recipe combines a rich dough with a lard or sobrasada filling, perfect for an indulgent breakfast or afternoon treat.

Ingredients

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• Vegetable oil, for the work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)
• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Step 1: Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 minutes, then add the caster sugar, eggs, flour, and 1 tsp sea salt flakes. Mix together to form a dough, then knead for 10 minutes in a stand mixer using a dough hook or 15 minutes by hand until the dough is elastic and almost see-through when stretched. Cover and set aside to rest for 30 minutes, then cut into four equal pieces. Transfer to a baking tray lined with baking parchment and leave to rest for another 30 minutes.
2. Step 2: Oil the work surface and a rolling pin with vegetable oil. Working with one dough portion at a time, flatten it with your palm, then roll it out into a thin rectangle about 30 x 50cm. Let it rest for 2 minutes while you spread a quarter of the lard over it. If using sobrasada, mix 50g lard with the sobrasada and spread this instead. Pull one corner of the dough and stretch it carefully, repeating every 10cm around the rectangle until the dough measures about 50 x 70cm.
3. Step 3: Cut strips from each shorter side and lay them beside each other along one longer side to form the heart of the ensaimada. Roll the dough from there into a long pastry snake. Repeat with remaining dough portions.
4. Step 4: Take a roll of dough and stretch it until over a meter long. Coil it into a spiral with about 1cm space between each turn to allow expansion. Flatten slightly and place on a baking sheet lined with baking parchment. Repeat with the rest. Leave to rise in a warm place for at least 12 hours, preferably 24 hours.
5. Step 5: Preheat the oven to 200°C (180°C fan, gas mark 6). Place the ensaimadas in the top third of the oven and immediately reduce the temperature to 180°C (160°C fan, gas mark 4). Bake for 18 minutes until dark golden. Let cool on a wire rack.
6. Step 6: To serve filled, slice the ensaimada open, spread with whipped cream, and close. Dust generously with icing sugar if desired.

Tips & Variations

• For a softer, sweeter filling, use the sobrasada and lard mixture; for a classic version, stick with lard alone.
• Make sure to knead the dough thoroughly until it becomes elastic and thin when stretched for the best texture.
• Allowing a long rise time enhances the lightness and flavor of the pastry.
• You can substitute vegetable shortening for lard if preferred, but it may slightly alter the flavor.

Storage

Store ensaimadas in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly for up to 1 month. To reheat, warm gently in a low oven to preserve texture. Add whipped cream filling just before serving to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, use 16g of fresh yeast as an alternative to 5g dried yeast. Dissolve it in lukewarm water before mixing with other ingredients.

What if I don’t have sobrasada de Mallorca?

You can omit sobrasada and use only lard, or try substituting with another soft cured sausage, but the distinctive flavor of sobrasada is key to an authentic taste.