Ensaimadas rank among Spain’s most famous pastries and originated in Mallorca, one of the Balearic Islands.
Bakers make these soft, spiral-shaped pastries from a rich yeast dough that creates a light, fluffy and slightly sweet texture. People traditionally dust them with icing sugar and enjoy them for breakfast, dessert or alongside a coffee.
The pastry takes its name from the Mallorcan word saïm, meaning pork lard. Traditional recipes use lard in the dough, helping create the ensaimada’s distinctive airy texture.
Main types of ensaimadas
Ensaimada Lisa
The classic version. Light, fluffy and finished with a generous layer of powdered sugar.
Ensaimada de Cabello de Ángel
Filled with cabello de ángel, a sweet pumpkin preserve made from fibrous squash. Mallorcans consider this one of the island’s most traditional varieties.
Ensaimada de Crema
Filled with smooth pastry cream.
Ensaimada de Chocolate A modern favourite that many children particularly enjoy.
Ensaimada de Sobrasada
A sweet-and-savoury version that combines pastry with Mallorca’s famous cured sausage.
Many people compare an ensaimada to a cross between brioche and a croissant, although it feels lighter and more elastic. Freshly baked ensaimadas offer a delicate, airy interior with an almost cloud-like texture.
Why are they so important?
Ensaimadas hold a special place in Balearic culture, particularly in Mallorca. The pastry enjoys Protected Geographical Indication (PGI) status, reflecting its strong connection to the island and its baking traditions.
Visitors find them everywhere, from small village bakeries to airport gift shops. Many tourists carry them home in large octagonal cardboard boxes that have become an iconic Mallorcan sight.
A second life
When ensaimadas lose some of their freshness the next day, islanders often turn them into Greixonera.
Making authentic ensaimadas at home takes patience rather than complexity. The secret lies in the long, slow fermentation that creates their characteristic lightness.
Ingredients (Makes 6 ensaimadas)
- 400g strong bread flour
- 15g fresh yeast
- 1 egg
- 150ml water
- 120g sugar
- A pinch of salt Pork lard (for spreading)
- Icing sugar for dusting
Method
Begin by warming the water slightly and dissolving the fresh yeast in it. Place the flour in a large bowl and add the yeast mixture, beaten egg, sugar and salt.
Knead the dough for around 15 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover and leave it to rise until doubled in size, which should take at least one hour.
Once risen, knock the air out of the dough and divide it into six equal portions.
Roll each portion out as thinly as possible using a rolling pin.
Generously spread each sheet of dough with pork lard. Don’t be shy here, as the lard is what creates the classic texture.
Stretch the dough gently with your hands until it becomes very thin. Small tears are perfectly normal. Roll each piece into a long sausage shape.
Leave the rolls to rest for about an hour so the dough relaxes.
After resting, gently stretch each roll even longer and thinner. Arrange each one into a loose spiral shape on baking trays lined with baking paper.
Leave small gaps between the coils, as the dough will expand significantly during proving.
Place the trays in the oven with a cup of water and leave the ensaimadas to rise slowly overnight, or for around 10 hours.
This lengthy fermentation is essential for achieving the traditional light texture.
The following day, preheat the oven to 200°C and bake the ensaimadas for 10 to 12 minutes until lightly golden.
Allow them to cool completely before dusting generously with icing sugar.
