Ensaïmadas de Mallorca | Spanish Spiral Bread | EASTER Series

lard

🥗Healthier: coconut oil

💰Cheaper: vegetable shortening

Coconut oil provides a healthier fat alternative.

almond paste

🥗Healthier: marzipan

💰Cheaper: peanut butter

Marzipan offers a similar texture and flavor.

Start with 1 cup of warm milk, 2 eggs, and some sugar.

Add 2 and 1/4 teaspoons of active dry yeast and whisk until slightly airy.

Add bread flour and salt, combining with a wooden spoon or spatula.

Add softened butter to the mixture.

Knead the dough by hand or with a stand mixer for 8 to 10 minutes until smooth and slightly sticky.

Cover the dough and let it rise for 1 to 2 hours until doubled in size.

Punch down the dough and transfer it to an oiled surface.

Roll out the dough to about 1 inch thick.

Spread softened butter over the flat dough.

Roll the dough tightly like making cinnamon rolls.

Divide the log into 8 to 10 equal portions.

Take each portion and roll it out, pulling from the sides to create a snail-like shape.

Tuck the edges in and place on a lined baking sheet.

Let the shaped dough proof for another 30 to 40 minutes in a warm place.

Brush the tops with milk before baking.

Preheat the oven to 350°F.

Bake for about 30 minutes until brown to your liking.

Remove from the oven and brush with more butter, then dip in confectioners' sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens