The Ensaimada is a typical sweet of the Balearic Islands, specifically from Palma de Mallorca. These tender and delicious buns of Jewish origins are covered with icing sugar and are identified by their unique size and spiral shape. They are wrapped in paper and in boxes with hexagonal or round shapes. Ensaimated can be filled or without filling. There are those who fill them with angel hair, others with cream or chocolate, and some even prepare salty fillings. However, in Recipesgatis we will prepare the traditional recipe without filling so you choose how you like more. Keep reading and discover how to make Mallorcan in a simple and clear way!
| 🚻 6 Diners | 🕘 24h | 🍵 Market | 🤯 Medium Distribution |
| Ingredients to make Mallorcan test: |
| 500 grams of strength flour 4 grams of salt 90 grams of sugar 2 pieces of small eggs 1 on dry yeast of baker or 20 grams of fresh yeast 230 milliliters of warm water 200 grams of pork butter ( at room temperature) 1 Glass sugar boat to decorate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with natural juice, |
Ingredients to make Mallorcan test:
1. To start with Mallorcas Ensaimada, put a cup of warm water in a container. Add a tablespoon of flour and yeast, either dry or fresh pressed, to activate the loyalty. Mix and let stand for 20 or 30 minutes in a place free of air currents while you continue with the following steps.
Trick: This mixing process can be called polyish.
2. Beat the eggs with the sugar and, when you get a foamy mixture, gradually add the rest of the flour with a salt pin. Beat until you form a dough, you can help you with some rods or a kitchen utensil.
3. Add the yeast mixture you had reserved and continue to remove. You may form a pretty sticky paste, you can fix it by adding a little more flour.
4. At this time, add a part of the lard at room temperature and stir. View the dough of the container to work with your hands for 15 minutes. Knead so that little by little it is more manageable and less sticky.
5. As in the photo, the dough must be smooth and soft. Top it with a kitchen cloth and let it lift in the oven off for 12 hours. Do it in a bowl or deep bowl to have enough space to lift.
6. After this time, take the container with the grown dough. Deposit it in an countertop or oiled base to better work the mass of the test and be able to stretch it more easily.
7. You will see that the dough is slowly default according to work, but it must be so. Stretch helping you with a roller and forms a dough of half a centimeter thick and rectangular. Once you have the prepared and completely stretched dough, rub the remaining butter with a brush, try to put a lot of quantity.
8. See width so that it forms a kind of extensive cord, but not too thick. It costs a little, but if you are twisting it, it will be adapted almost without realizing it. Once you have that extensive cord of dough, deposit it in a baking sheet previously lined on baking paper. It forms a spiral with enough separation to prevent the dough from growing.
9. Let the dough rest in the oven off for an hour. It will grow and bend its size. When time passes, turn on the oven to 180 ° C with heat up and down, bake for 18 minutes at medium height. Take out and let it cool in a rack. Sprinkle your Mallorcan in Glass sugar and enjoy.
