Pastries and dough-based dishes
Ensaimada, a spiral pastry from the Spanish island of Mallorca, is made by kneading butter into the dough, rolling it thin, shaping it into a spiral, and letting it rise. This version uses no added sweetener, offering a more balanced option without sacrificing its traditional flavor.
Dissolve the yeast in lukewarm water, then knead it with the flour, egg, and salt to form a soft dough.
Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes, until doubled in size.
Roll the dough into a thin rectangle, spread the softened butter over it, and sprinkle with cinnamon.
Roll the dough into a long log, coil it into a spiral, and let it rest for another 20 minutes.
Bake in an oven preheated to 180°C / 355°F for 20 minutes, until golden.
Do not stretch the dough too much as you roll it; keep it thin but intact. Allergens: contains wheat (gluten), milk and dairy products (butter), and eggs.
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