Search thousands of recipes reviewed by home cooks like you.

Mallorcan Ensaimadas

Mallorcan Ensaimadas

  • Prep

  • Cook

  • Ready In

SETTDA

These are delicious Spanish breakfast rolls made from yeast dough that is rolled into spiral circles.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
  2. Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
  3. Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
  4. Bake for 10 minutes in the preheated oven, or until golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Laurita
14
10/23/2005

I lived in Barcelona for many years and I love ensaimadas. This recipe makes some nice little breakfast rolls, but not the flaky, dough-y pastries covered with powdered sugar that I miss.

moaa
5
10/5/2011

To me it was average, but would need a little work on it next time I make this. I didn't really get the rise that I wanted for it to be fluffy, instead, it was a bit dense but soft. I couldn't get 15 pieces from the flour amount listed. I got at least 10 small ones. Also, I did put more work to this in forming a traditional dough to get that swirl pattern when you bite to it: roll out the individual doughball until you get a thin dough circle, brush it with shortening or softened butter, roll it up into a swiss roll, let it rest/rise for awhile, then gently form a loose coil.