{"id":25972377,"date":"2024-08-24T15:33:30","date_gmt":"2024-08-24T13:33:30","guid":{"rendered":"https:\/\/isla-travel.de\/?p=25972377"},"modified":"2024-11-08T13:43:27","modified_gmt":"2024-11-08T12:43:27","slug":"sweet-piece-of-mallorca-how-to-bake-the-traditional-ensaimada-with-a-fruity-twist","status":"publish","type":"post","link":"https:\/\/isla-travel.de\/en\/mallorca-magazin\/suesses-stueck-mallorca-so-backen-sie-die-traditionelle-ensaimada-mit-fruchtiger-variante\/","title":{"rendered":"A sweet piece of Mallorca: How to bake the traditional ensa\u00efmada - with a fruity variation"},"content":{"rendered":"<p>The <strong>Ensa\u00efmada<\/strong> (pronounced: ensaimada) is an iconic pastry from Mallorca that delights with its airy texture and hint of sweetness. Ensa\u00efmada is originally made with <strong>Pork lard<\/strong> which gives it its characteristic flavor. In this recipe, however, we offer a simplified version with <strong>Yeast dough<\/strong> and <strong>Butter<\/strong> which is just as delicious. Whether you bake one large snail or several small ones is up to you - enjoyment is guaranteed either way.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1680\" height=\"1106\" src=\"https:\/\/isla-travel.de\/wp-content\/uploads\/2024\/08\/ensaimada_rezept_original.jpg\" alt=\"Ensaimada original recipe from Mallorca\" class=\"wp-image-25973206\"\/><figcaption class=\"wp-element-caption\">\u00a9AdobeStock<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Traditional ensa\u00efmada from Mallorca: recipes for 2 variations of the sweet island pastry<\/h2>\n\n\n\n<p><strong>Preparation time:<\/strong> about 45 minutes<br><strong>Waiting time:<\/strong> about 135 minutes<br><strong>Baking time:<\/strong> 20 to 25 minutes<\/p>\n\n\n\n<p><strong>Ingredients for a large ensa\u00efmada:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cube of yeast&nbsp;<\/li>\n\n\n\n<li>90 g sugar&nbsp;<\/li>\n\n\n\n<li>2 eggs (size M)<\/li>\n\n\n\n<li>500 g flour&nbsp;<\/li>\n\n\n\n<li>230 ml milk&nbsp;<\/li>\n\n\n\n<li>1 pinch of salt&nbsp;<\/li>\n\n\n\n<li>1 vanilla pod&nbsp;<\/li>\n\n\n\n<li>200 g soft butter&nbsp;<\/li>\n\n\n\n<li>Powdered sugar for dusting<\/li>\n\n\n\n<li>Optional for the fruity version: 100 g of your favorite jam or pumpkin jam (angel hair)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">The recipe: Classic ensa\u00efmada<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step by step to the perfect ensa\u00efmada:<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the yeast mixture:<\/strong> In a large mixing bowl, mix the <strong>Yeast<\/strong> and <strong>Sugar<\/strong> with 20 ml lukewarm water. Leave the mixture to stand for <strong>15 minutes<\/strong> to allow the yeast to become active.<\/li>\n\n\n\n<li><strong>Prepare the dough:<\/strong> Disconnect the <strong>Eggs<\/strong> and use the <strong>Protein<\/strong> otherwise. Enter <strong>Flour<\/strong>, <strong>Milk<\/strong>, <strong>Egg yolk<\/strong> and a <strong>Pinch of salt<\/strong> to the yeast mixture. Knead everything into a smooth dough using a food processor or the dough hook of a hand mixer. Shape the dough into a ball with your hands. Spread approx. \u00bd tsp <strong>Butter<\/strong> between your hands and rub the dough ball lightly with it. Cover the dough and leave to rest for approx. <strong>1 hour<\/strong> Leave to rest in a warm place until it has doubled in size.<\/li>\n\n\n\n<li><strong>Work in the butter:<\/strong> Place the risen dough on a lightly floured work surface and roll it into a large rectangle of approx. <strong>60 x 50 cm<\/strong> out. Spread the softened butter mixed with the vanilla scraped from the vanilla pod evenly over the dough.<\/li>\n\n\n\n<li><strong>Shape snails:<\/strong> Roll up the dough from the long side to form a long dough roll. Shape this roll into a spiral and place it on a baking tray lined with baking paper. Cover the dough and leave it to rise again. <strong>30 minutes<\/strong> rest.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Heat the oven to <strong>180\u00b0C<\/strong> Preheat the oven to top\/bottom heat. Bake the ensa\u00efmada for approx. <strong>20-25 minutes<\/strong>until golden brown.<\/li>\n\n\n\n<li><strong>Refine:<\/strong> Leave the ensa\u00efmada to cool slightly after baking and then dust generously with <strong>Powdered sugar<\/strong>.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">The fruity version: Ensa\u00efmada de cabell d'\u00e0ngel - Ensa\u00efmada with angel hair<\/h3>\n\n\n\n<p>A particularly popular variant of the ensa\u00efmada is the <strong>\"Ensaimada de cabell d'\u00e0ngel\"<\/strong> - filled with sweet <strong>Pumpkin jam<\/strong>which is also known as \"angel hair\". This fruity filling gives the classic ensa\u00efmada a delicious flavor and makes it a special treat. But also <strong>Apricot, raspberry<\/strong> or <strong>Plum jam<\/strong> are ideal for conjuring up a fruity version of this traditional pastry.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/isla-travel.de\/wp-content\/uploads\/2024\/08\/AdobeStock_Ensaimada-gefuellt.jpeg\" alt=\"Ensaimada filled Mallorca\" class=\"wp-image-25972411\"\/><figcaption class=\"wp-element-caption\">\u00a9AdobeStock<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">This is how it's done:<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the dough:<\/strong> After the dough has been prepared and rolled out as in the classic version, spread <strong>100 g butter<\/strong> Mixed with the vanilla scraped out of the vanilla pod, spread evenly over the rolled-out dough.<\/li>\n\n\n\n<li><strong>Apply the filling:<\/strong> Wear <strong>100 g jam<\/strong> or <strong>Pumpkin jam (angel hair)<\/strong> in a strip about 4-5 cm wide along the long side of the pastry.<\/li>\n\n\n\n<li><strong>Roll up the dough:<\/strong> Roll up the dough from the long side to create a long dough roll. Pull the roll slightly in length to make it a little thinner.<\/li>\n\n\n\n<li><strong>Shape and leave to rise:<\/strong> Shape the dough roll into a spiral and place it on a baking tray lined with baking paper. Leave the ensa\u00efmada to rise again so that it becomes nice and fluffy.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Bake the ensa\u00efmada as described above in a preheated oven at <strong>180\u00b0C<\/strong> for about <strong>20-25 minutes<\/strong>until golden brown.<\/li>\n\n\n\n<li><strong>Refine:<\/strong> Dust the baked ensa\u00efmada generously with <strong>Powdered sugar<\/strong> and enjoy the fruity aroma.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">The Mallorcan's favorite pastry for a fine coffee table on public holidays<\/h2>\n\n\n\n<p>The <strong>Ensa\u00efmada<\/strong> is more than just a pastry - it is a piece of <strong>Mallorcan tradition<\/strong>. Whether in the classic version or with a fruity filling, this recipe brings the flair of the Balearic Islands directly into your kitchen. <strong>Perfect for breakfast, with coffee or simply in between meals<\/strong> - Ensa\u00efmada is a sweet treat that sweetens every moment. Let yourself be enchanted by the airy texture and delicious taste of this Mallorcan specialty!<\/p>\n\n\n\n<p><strong>Sources for this&nbsp;<span class=\"islafont\">isla<\/span> Article:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wikipedia: <a href=\"https:\/\/de.wikipedia.org\/wiki\/Ensa\u00efmada_de_Mallorca\" target=\"_blank\" rel=\"noopener\">Ensa\u00efmada de Mallorca<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>The ensa\u00efmada is a traditional pastry from Mallorca, characterized by its airy texture and sweetness. Discover the classic recipe and a fruity variation.<\/p>","protected":false},"author":6,"featured_media":25973206,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"1380","footnotes":""},"categories":[2088],"tags":[],"dipi_cpt_category":[],"class_list":["post-25972377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mallorca-rezepte"],"acf":[],"_links":{"self":[{"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/posts\/25972377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/comments?post=25972377"}],"version-history":[{"count":14,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/posts\/25972377\/revisions"}],"predecessor-version":[{"id":25977679,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/posts\/25972377\/revisions\/25977679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/media\/25973206"}],"wp:attachment":[{"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/media?parent=25972377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/categories?post=25972377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/tags?post=25972377"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/isla-travel.de\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=25972377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}