Ensaimada de Mallorca receta paso a paso, dieta mediterránea

lard

🥗Healthier: coconut oil

💰Cheaper: vegetable shortening

Coconut oil provides a healthier fat alternative.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer a similar texture and flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Combine flour, sugar, and salt in a large bowl.

Dissolve yeast in warm water and add a tablespoon of sugar to activate it, stirring well.

Let the yeast mixture sit until frothy.

In a separate bowl, beat 2 eggs with a fork until well mixed.

Add the flour, sugar, beaten eggs, and the activated yeast mixture into a mixing machine.

Add half a teaspoon of salt to the mixture.

Knead the dough for about 10 minutes until smooth and elastic, it may still be a bit sticky.

Form the dough into a ball without overworking it and place it in a greased bowl.

Cover the bowl with a cloth and let it rise for at least 4 hours until it has tripled in size.

Once risen, punch down the dough to release some air.

Divide the dough into balls of 100 grams each for smaller ensaimadas.

Clean the work surface with lemon, water, and soap.

Use 250 grams of softened butter to grease the work surface.

Take one ball of dough and stretch it out with your fingers to make it thin and long.

Generously spread butter over the stretched dough.

Add a line of cabello de ángel along the edge closest to you.

Roll the dough tightly over the filling, ensuring to cover any holes that may appear.

Repeat the process with the remaining dough balls, covering them with a cloth to rest for an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens