It is the most typical and famous sweet of Majorca and its preparation is very simple, but requires a long fermentation time of approximately 12 hours.



750 g of flour
4 eggs
180 g of sugar
200 g of butter
40 g pressed yeast
300 ml of milk
icing sugar



Prepare a mass in a large bowl, mix half the flour and yeast diluted in warm milk until we get a homogeneous mass.
Cover with plastic wrap and let rest until doubled in volume.
Then add the eggs. For then, add the sugar and remaining flour.
Knead it five minutes, form a ball and let rest another half hour.
Stretch the dough until it is very thin, cover it with the butter.
Roll up and cut "slices" of an inch thick.
Sprinkle with flour the counter and return to form cylinders with these "slices".
Wind on this cylinder so that we have left and ‘’ensaimada’’ shaped.
Placed on a tray, in which we will have put a sheet of parchment paper, leaving enough space between each.
Leave them sit until doubled in size, about 12 hours.
Preheat oven to 180 degrees and enter the tray, about 15 minutes.Draw,  tune into a cool place, and sprinkle with icing sugar.


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