ensaimadas

Ensaimada is a traditional pastry from Mallorca, part of the Balearic Islands of Spain. It is characterized by a soft, light, and slightly chewy texture and a distinctive spiral or coiled shape. The dough is made with flour, water, sugar, and eggs, and fat—traditionally pork lard, though olive oil or vegetable fat is common today. After mixing, the dough is rolled into a long strip, wound into a loose coil, proofed, and baked until pale gold. It is usually dusted with powdered sugar after baking.

Origin and name: The word ensaimada derives from saïm, the Mallorcan word for lard, reflecting the traditional fat used in the dough. The pastry is strongly associated with Mallorca and the Balearic Islands, with a long-standing presence in local cuisine and festive markets; versions spread to other parts of Spain and the world during the 20th century.

Variations: Plain ensaimada is the most common form; many shops offer filled versions, such as crema (pastry cream) or cabello de ángel (angel hair pumpkin jam), and occasionally chocolate or fruit fillings. The size ranges from small individual portions to very large loaves that can feed several people. Some versions are topped with almonds or additional sugar.

Serving and storage: Ensaimadas are typically eaten at breakfast or as a dessert, often with hot chocolate or coffee. They are best enjoyed when fresh; they may be kept for a short time, or frozen for longer storage.