STEP-BY-STEP INSTRUCTIONS ENSAIMADA DE MALLORCA

PHASE 1: KNEAD THE PERFECT YEAST DOUGH

1. Mix the Base Ingredients: 5 mins.

2. Add all the dough ingredients except the yeast into the bowl of a stand mixer fitted with a dough hook. Mix until combined. The dough will feel sticky at first, don’t panic!

3. Let it rest right in the bowl for 5 minutes.

4. The Interval Kneading Method: approx. 40 mins.

5. Knead for 1 minute, then let it rest for 10 minutes.

6. Repeat this exact cycle 3 to 4 times.

7. Perform the Windowpane Test:2 mins.

8. After your final rest interval, check the gluten development. Gently stretch a piece of dough between your fingers. If it stretches into a smooth, translucent membrane without tearing, your dough is ready.

9. Incorporate the Yeast: 32 mins.

10. Crumble the fresh yeast directly into the dough during the final kneading round.

11. Knead one last time until fully incorporated, then let the dough rest undisturbed for 30 minutes.

PHASE 2: STRETCHING, LAMINATING AND COILING

1. To achieve the ultimate flaky texture, you must stretch the dough until it resembles translucent paper.

2. Prep Your Workspace: 5 mins.

3. Lightly grease a large workspace (ideally around 140 x 100 cm / 55 x 40 inches) and your rolling pin with neutral vegetable oil. This prevents this delicate dough from sticking.

4. Roll into a Rectangle: 10 mins.

5. Roll the dough out into a long rectangle measuring roughly 100 x 30 cm (40 x 12 inches).

6. Use a pastry brush to spread the 150g of softened, creamy pork lard evenly over the entire surface.

7. Stretch to Translucency: 15 mins.

8. Gently pull and stretch the dough out from the edges until it becomes paper-thin and see-through, just like an Austrian strudel dough. Keep your hands well-oiled to assist the stretching.

9. If the dough resists or shrinks back, let it rest for a minute before continuing.

10. Roll the Cylinder: 5 mins.

11. Starting from the long side, carefully roll the paper-thin dough upward into a long rope.

12. Roll it back and forth gently on your counter until the cylinder stretches to over 1 meter (3.3 feet) long.

13. Let the long rope rest for 25 minutes.

14. Shape the Clockwise Spiral: 5 mins.

15. Line a baking sheet with parchment paper.

16. Take your dough rope and gently coil it into a loose spiral in a clockwise direction.

17. Leave plenty of gaps between the coils, the dough needs room to expand exponentially as it proofs!

PHASE 3: THE LONG SIDE AND FINAL BAKE

1. The Overnight Proof (12 to 24 Hours)

2. Place the shaped pastry into a cold, turned-off oven to rise. This traditional proofing stage typically takes 12 to 14 hours.

3. Baker’s Note on Patience: Depending on your room temperature and yeast activity, it might take much longer to puff up.

4. If your kitchen is cool, don’t rush it, give the dough up to 20 or 24 hours to complete its slow rise. Trust the process!

5. The Bake

6. Preheat your oven to 180°C (350°F).
7. Place a small metal heatproof bowl filled with water on the bottom rack of the oven. This creates steam, ensuring a spectacularly crispy outer crust.
8. Bake the Ensaimada for 18 to 20 minutes until beautifully golden brown.

9. The Finishing Touch

10. Let the pastry cool completely on a wire rack.

11. Once fully cooled, dust it heavily with a thick, snowy layer of powdered sugar.

12. Enjoy it Fresh: For the ultimate taste experience, enjoy your Ensaimada on the same day you bake it.