Exploring the Delights of Ensaimada Mallorquina: Tradition Meets Innovation

Introduction

The ensaimada mallorquina is a traditional pastry from Mallorca, Spain, renowned for its delicate texture and rich history. Its unique spiral shape and sweet flavor have made it a symbol of Mallorcan culinary heritage.

This article delves into its origins, offers a classic recipe, and introduces a unique variation by Chef Carlos Gumiel (Biosfera Restaurant).

History of Ensaimada Mallorquina

Originating from Mallorca, the ensaimada’s history dates back centuries. This pastry can be traced back to the 17th century in Mallorca. It’s believed to have been influenced by the Arab pastries during the Moorish occupation of the Iberian Peninsula, as it shares similarities with other Arab pastries in terms of ingredients and preparation methods.

Over time, it evolved, incorporating local ingredients like pork lard, which became a distinctive feature of this pastry. It’s a symbol of Mallorcan identity and a beloved treat in Spanish cuisine, often served during festive occasions and as a popular breakfast item.

Traditional Ensaimada Mallorquina Recipe

The classic ensaimada recipe includes flour, water, sugar, eggs, and a starter dough. The process involves kneading the dough, allowing it to rise, shaping it into a coil, and baking until golden.

Ingredients

1. Strong Flour (Bread Flour) – 500g
2. Sugar – 150g
3. Eggs – 2 large
4. Pork Lard – 200g (substitute with unsalted butter for a non-traditional version)
5. Dry Yeast – 7g (or fresh yeast 25g)
6. Warm Water – 50ml
7. Milk – 50ml
8. Powdered Sugar – for dusting
9. Salt – a pinch

Instructions

1. Prepare the Dough: In a large bowl, mix the flour and salt. In a separate bowl, dissolve the yeast in warm water and let it activate for about 10 minutes. Add the yeast mixture, milk, eggs, and sugar to the flour. Knead until you have a smooth, elastic dough. Cover and let it rise in a warm place until doubled in size (about 1-2 hours).
2. Incorporate the Lard: Punch down the dough and roll it out on a lightly floured surface into a large rectangle. Spread the lard (or butter) evenly over the dough.
3. Add the filling (optional): Traditional ensaimada may be filled with “cabello de ángel,” a jam made from pumpkin strands. This filling adds a sweet, delicate texture, making it a favorite among locals.
4. Shape the Ensaimada: Roll the dough into a long rope, then coil it into a spiral shape, ensuring it’s not too tight.

5. Second Rise: Place the coiled dough on a baking sheet lined with parchment paper. Cover and let it rise again for about 1 hour, until it puffs up.
6. Bake: Preheat the oven to 180°C (350°F). Bake the ensaimada for 20-25 minutes or until golden brown.
7. Finishing Touches: Once baked, let it cool and then dust generously with powdered sugar.

Deliart’s Special Twist

Chef Carlos Gumiel has masterfully redefined the ensaimada. In his innovative rendition, he introduces a luscious filling of Deliart® Murcia cheese, delicately marinated in wine, paired with a sumptuous sweet potato cream.

This ingenious fusion not only elevates the ensaimada but also showcases a creative gastronomic approach to blending cheese with sweet pastry, offering a truly unique and delightful taste experience.

Ingredients for Chef Carlos Gumiel’s Version

For this special version of the Ensaimada Mallorquina, you will need Murcia al vino cheese, sweet potato cream, the standard dough ingredients, and wine powder.

We love using sweet potatoes in the autumn for their seasonal availability and the spectacular result they yield when combined with the salty Deliart Murcia cheese. The blend of sweet and savory flavors creates a unique and delightful culinary experience.

Preparing Chef Carlos Gumiel’s Ensaimada

Follow the traditional recipe for the dough. The twist lies in the filling – spread the cheese and sweet potato cream before rolling the dough into its spiral shape.

The Final Touch: Sugar and Wine Powder

Before serving, sprinkle the ensaimada with powdered sugar and wine powder, adding a unique flavor and texture contrast. For the final decoration, we add star anise to provide a aniseed-like aroma. We also include a violet candy, which adds an aesthetic touch and pairs excellently with the flavors of sweet potato, cheese, ensaimada, and anise.

Culinary Significance

The ensaimada is not just a pastry but a part of Mallorca’s culinary identity, reflecting the island’s history and traditions.

Modern Variations

Contemporary chefs have introduced various fillings and toppings, making the ensaimada a versatile canvas for culinary creativity.

Pairing and Serving Suggestions

This pastry pairs excellently with coffee or sweet wine, making it a versatile choice for either a breakfast treat or a dessert. Additionally, it is delightful when accompanied by hot chocolate, particularly for an afternoon snack. The rich flavors of the hot chocolate complement the sweet and savory notes of the ensaimada, enhancing the overall taste experience.

Health Considerations

While delicious, ensaimada is rich in calories and sugar. Enjoy it in moderation as part of a balanced diet.

Making Ensaimada at Home

With patience and practice, you can recreate both traditional and modern versions of ensaimada in your own kitchen.

Conclusion

The ensaimada mallorquina, steeped in rich history and renowned for its exquisite flavor, provides a window into the heart of Mallorcan culture. Whether savored in its traditional form or infused with a unique twist of Deliart’s Murcia al vino cheese, this cherished pastry continues to captivate taste buds and hearts alike, standing as a testament to the enduring culinary heritage of Mallorca.

FAQs

1. What is the origin of the ensaimada mallorquina?
   It originates from Mallorca, Spain, with influences from past Arab occupation.
2. Can I use alternative fillings for ensaimada?
   Yes, you can use various fillings like sobradasa, quince paste, almond cream or chocolate.
3. How long does it take to prepare ensaimada?
   It typically takes about 2-3 hours, including resting, rising, and baking time.
4. Can ensaimada be frozen for later consumption?
   Yes, it can be frozen. Thaw at room temperature and reheat in the oven if needed.

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