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Sweets & Baking

Ensaïmada de Mallorca

8 people · Sweets & Baking

Recipe photo: Ensaïmada de Mallorca (Sweets & Baking)
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The extremely fine dough spiral with a delicate crumb is one of the most famous baked goods in Mallorca. Traditional ensaïmada uses lard; this basic version is unfilled.

Timing

  • Preparation: 40 min.
  • Baking: 18-25 mins.
  • Walking and relaxing: approx. 3¼–4¾ hours, possibly longer; then cool down

Estimated nutrition

per serving · Calculated for 8 servings.

Energy
≈ 430 kcal
Protein
≈ 9.5 g
Carbohydrates
≈ 57.3 g
Fat
≈ 17.4 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

Not included in the base calculation

  • 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 500 g wheat flour type 550
  • 80g sugar
  • 7 g dry yeast
  • 220 ml lukewarm water
  • 2 eggs size M
  • 1 tsp salt
  • 120 g soft lard for spreading
  • 2 tbsp powdered sugar for dusting
  • 1 tsp neutral oil for the work surface

Instructions

  1. Knead the flour, sugar, yeast, water, eggs and salt for about 12 minutes to form a smooth, elastic dough. Cover and let rise for 60-90 minutes until the volume has increased significantly.
  2. Rub the work surface thinly with 1 teaspoon of oil. Roll out the dough into a large, thin rectangle and pull it out carefully with your hands without tearing it too much. Additional rolling flour is not necessary.
  3. Spread lard in a thin layer over the entire surface. Roll up the dough from the long side into a thin roll and let it relax for 15 minutes.
  4. Place the roll loosely in a spiral shape on baking paper, with enough space between the turns. Cover and let rise for 2-3 hours or longer depending on the temperature, until the snail appears airy.
  5. Preheat oven to 190 °C top/bottom heat. Bake the ensaïmada for 18-25 minutes until golden, allow to cool on a rack and only then dust with powdered sugar.

Tips

  • The spiral turns must not be tight before rising - the dough needs space for its typical fine layers.
  • Using butter instead of lard creates a different yeast snail, not a traditional ensaïmada. The name of the house version must make this clear.

Frequently asked questions

Can I substitute ingredients?

Using butter instead of lard creates a different yeast snail, not a traditional ensaïmada. The name of the house version must make this clear.