Food & Drink

Ensaïmadas for breakfast

Somewhere between croissant and brioche, the Ensaïmada is a classic breakfast favorite in Spain. Together with a cup of café con leche (coffe with milk) they make a perfect start for the day! They are originally from the Balearic Islands but nowadays enjoyed all along the country.

It requires a bit of time and patience to master ensaïmadas, but believe me they are totally worth the effort.


Ensaïmada recipe

Makes 8 ensaïmadas

For the sourdough:

  • 20 gr fresh yeast
  • 60 gr warm water
  • 70 gr bread flour

For the dough:

  • 2 eggs
  • 60 gr warm water
  • 120 gr sugar
  • 150 gr pork lard
  • 400 gr bread flour
  • confectioners sugar for dusting

Make the sourdough:

  • Mix the yeast, water and flour in a bowl. Cover with plastic wrap and let it rest for 20 minutes.

Make the dough:

  • Add the eggs, water, sugar in a large bowl and mix well.
  • Add the sourdough to the mix and stir until it is well combined.
  • Add the flour, little by little, into the mixture. Keep on kneading it either by hand or with the help of a stand up mixer (with the dough hook) for about 15 minutes or until the dough becomes smooth and does not stick in your hands.
  • Coat another bowl with oil, shape the dough into a ball and put it into that bowl.
  • Cover with plastic wrap and let it rest for an hour (or until it has doubled its size).

Make the ensaïmadas:

  • Divide the dough ball in 8 parts.
  • Flaten each part into a rectangle shape with the help of an oiled rolling pin. The dough should be pretty thin (about 0,3 cm).
  • With the help of a brush, brush the rectangles with the softened lard (warm it up a bit to make it easier to spread).
  • Take each rectangle and make a roll starting from the long side of the rectangle.
  • Once you have rolled all the rectangles, cover them with plastic wrap and let them rest for half an hour.
  • Cover the oven tray with oiled baking paper.
  • Take each roll and shape it like a spiral (or a snail house), place the spirals in the baking tray. Remember to leave enough space between each ensaïmada.
  • Cover with plastic wrap and let it rise overnight.
  • Preheat the oven at 240 ºC. 
  • Put the ensaïmadas on the lower part of the oven and bake for about 4-5 minutes.
  • Lower the temperature to 160 ºC and bake for 15 minutes more, or until golden brown.
  • Let it cool down and dust with confectioner's sugar before serving.


This recipe has been approved by Hoste the cat, just in case you were wondering.

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Spain Food Recipes