What is saïm in an ensaimada?

Saïm is the Mallorcan name for pork lard. It is spread over the stretched dough before rolling, which separates the layers and gives ensaimada its light, flaky texture.

How long does ensaimada dough need to rise?

After shaping, at least 12 hours and ideally 24 hours in a warm, draft-free place, until the spiral has roughly tripled and the turns touch. Short proofs give a dense pastry.

Can I make ensaimada with butter instead of lard?

Yes. Use soft unsalted butter in the same amount. The pastry will taste richer but be slightly less flaky, and it will not be a traditional ensaimada de Mallorca.

What temperature do you bake ensaimadas at?

Preheat to 200 °C (180 °C fan), put the pastries in the top third and immediately lower to 180 °C (160 °C fan). Bake about 18 minutes until deep golden.

Ensaimada

Name: Ensaimada
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Yield: 230 servings
Cuisine: Spanish
Ingredients: 5g Yeast; 200g Caster Sugar; 2 medium Egg; 600g Strong white bread flour; Drizzle Vegetable Oil; 100g Lard

By Chef Cannon

Cuisine: Spanish

At a glance

Active time: about 1 h · Proof: 12–24 h · Makes 4 large ensaimadas · Difficulty: advanced · ≈ 190 kcal per slice

Ensaimada is the Mallorcan spiral pastry: a very thin, lard-brushed sheet of sweet yeast dough rolled into a long rope, coiled loosely and left to rise for a day before baking. The name comes from saïm, the Mallorcan word for pork lard, which makes the layers flaky and the crumb soft. It has been made on Mallorca for centuries and has protected status as Ensaïmada de Mallorca. Eat it plain with a heavy dusting of icing sugar, or filled with cream, pumpkin jam (cabello de ángel) or sobrasada.

Tutorial

Ingredients

5g Yeast
200g Caster Sugar
2 medium Egg
600g Strong white bread flour
Drizzle Vegetable Oil
100g Lard

Steps

step 1
Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 mins, then add the caster sugar, eggs, flour and 1 tsp sea salt flakes. Mix together to form a dough, then knead for 10 mins in stand mixer using a dough hook (or 15 mins by hand) until the dough is elastic enough to be almost see-through when stretched. Cover and set aside to rest for 30 mins, then cut into four equal p
step 2
Oil the work surface and a rolling pin with vegetable oil. Working with one portion of dough at a time, flatten it against the surface using the palm of your hand, then roll it out into a thin rectangle, about 30 x 50cm. Let it rest for 2 mins while you spread a quarter of the lard over the top. (If you want to fill your pastry with sobrasada de Mallorca, mix 50g lard with the sobrasada, and sprea
step 3
Cut a strip from each of the shorter sides and lay these beside each other along one of the longer sides of the rectangle; this is what we call the heart of the ensaimada. From there, begin rolling the dough until you have a long pastry snake. Repeat with the remaining portions of dough.
step 4
Take the first roll of dough and stretch it until it is over a metre long. Then, roll it up into a spiral, leaving 1cm between each turn of the spiral so the dough can expand. Flatten a little and transfer to a baking sheet lined with baking parchment. Repeat with the remaining dough. Leave to rise in a warm place for at least 12 hrs, or ideally 24 hrs.
step 5
Heat the oven to 200C/180C fan/gas 6. Put the ensaimadas in the top third of the oven and immediately reduce the temperature to 180C/160C fan/gas 4. Bake for 18 mins until dark golden. Leave to cool on a wire rack. To fill your ensaimada with whipped cream, slice and open, then spread over the cream and close. Dust with a generous amount of icing sugar, if you like and cut into pieces to serve.

Rate this recipe

Time and temperature

Knead 10 min (mixer) or 15 min (hand) · Rest 30 min + 30 min · Final proof 12–24 h in a warm place · Bake: start at 200 °C (180 °C fan), lower at once to 180 °C (160 °C fan), 18 min

Nutrition

190 kcal · Protein 3.5 g · Fat 5.5 g · Carbs 32 g

1 slice, 1/6 of one of the 4 ensaimadas, with icing sugar (estimate)

Substitutes

Lard (saïm) → soft unsalted butter (less flaky, more buttery)
Strong white bread flour → all-purpose flour plus 1–2 tbsp extra kneading
Plain → filled with cream, pumpkin jam (cabello de ángel) or sobrasada

Storage

Keep at room temperature in a closed box or paper bag for 2–3 days; cream-filled ensaimadas go in the fridge and should be eaten within a day. Freeze unfilled pastries for up to 2 months and refresh them for 5 minutes in a 160 °C oven.

FAQ

What is saïm in an ensaimada?: Saïm is the Mallorcan name for pork lard. It is spread over the stretched dough before rolling, which separates the layers and gives ensaimada its light, flaky texture.
How long does ensaimada dough need to rise?: After shaping, at least 12 hours and ideally 24 hours in a warm, draft-free place, until the spiral has roughly tripled and the turns touch. Short proofs give a dense pastry.
Can I make ensaimada with butter instead of lard?: Yes. Use soft unsalted butter in the same amount. The pastry will taste richer but be slightly less flaky, and it will not be a traditional ensaimada de Mallorca.
What temperature do you bake ensaimadas at?: Preheat to 200 °C (180 °C fan), put the pastries in the top third and immediately lower to 180 °C (160 °C fan). Bake about 18 minutes until deep golden.