Mallorcan Yeast Snails – Ensaimades

The “ensaimeda” is the national pastry of Mallorca and the Mallorcans call it “La Reina des Nostros Postos”, the queen of our island.

Make a bulge in the flour, let the yeast with salt, sugar and a little bit of lukewarm water melt in it. Cover and leave in a warm place for about 20 minutes. Stir the eggs in the remaining lukewarm water and knead with the powdered sugar, 100 grams of lard and the flour. Cut dough into small pieces, knead repeatedly.

Repeat several times until very soft and smooth. Cover and let rise in a warm place until doubled in size.

Roll out dough. Place a tablespoon of lard in the center, fold dough on two sides, roll out, repeat process with another piece of lard.

Let rise for about 20 minutes. Roll out and cut into twelve pieces. Roll out each piece to a size of about 20 x 35 centimeters paper-thin, brush about a teaspoon of lard. Roll dough flap diagonally lengthwise and twist so that it slims toward the bottom.

Place spirally rolled dough pieces on floured baking sheet, starting with thicker end and air between spirals. Place thin end under the spiral. Rise for 20 min.

Brush with water and bake at 225 °C for about 20 minutes.

Put a saucepan of water on the bottom of the oven. When it is steaming, put a cooking spoon between the door and the stove.

Sprinkle ensaimades thickly with powdered sugar and serve warm.

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