Ensaïmada Recipe

Total Time:

9 hours 45 minutes(Cooking)



Ensaïmada Recipe

This Spanish pastry is a wonderful treat, even if it takes considerable time to prepare (to allow dough to rise).


20gactive dry yeast
100mLmilk, lukewarm
250gwhite flour
50gwhite sugar
1/2 tspsalt
1 tbspcorn oil
100gbutter, softened
confectioners' sugar


  1. Dissolve the active dry yeast into the lukewarm milk.
  2. In a large mixing bowl sift the flour with the salt.
  3. Make a well in the center and add the dissolved yeast with the milk. Sprinkle with some of the flour and leave it to rest about 20 minutes.
  4. In a small bowl beat the egg with the oil, then add it to the yeast.
  5. Start to work the dough with your hands into the bowl, then turn it onto a lightly floured surface. Knead about 10 minutes, until it is an elastic dough. Cover and let it rise about 1 hour in a warm place.
  6. Divide into 8 small balls. Roll each ball with the rolling pin into a thin rectangle. Brush each rectangle with softened butter (about 12g each). Roll each rectangle into itself starting from the long side. Let rise about 1 hour.
  7. Starting from the end roll each strip into a circle. Transfer onto a wax paper lined baking sheet.
  8. Place in a cold oven and leave the ensaimadas overnight.
  9. Heat oven to a 400°F (200°C) and bake about 10-15 minutes.
  10. Dust with confectioners' sugar and serve.

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