Without a doubt, the Mallorcan ensaimada is one of the most emblematic products of our gastronomy. Although today it can be found in multiple varieties and even frozen in supermarkets, its traditional preparation remains an art that requires time, patience, and deep respect for the original recipe.

Making a “real” ensaimada is not just about mixing ingredients: it is a slow and meticulous process that transforms the dough into a fluffy treat, coiled into a spiral and full of history. At ROIG, we’ll tell you how a true Mallorcan ensaimada is made!

What is the Mallorcan ensaimada, and why is it unique in the world?

The Mallorcan ensaimada has a Protected Geographical Indication (PGI). This means it can only be made in Mallorca under specific requirements to bear that name.

It stands out for its spiral shape, light texture, and delicate flavour, which come from its fermented dough enriched with lard (“saïm” in Mallorcan), the ingredient that gives it its name.

Unlike other European pastries, the ensaimada is neither a brioche nor a puff pastry, although it shares some similarities with both. Its recipe dates back at least to the 17th century and has survived thanks to bakers and pastry chefs who have kept traditional techniques alive. This makes it a cultural and gastronomic symbol, difficult to replicate outside the island with the same quality.

Authentic ingredients for a traditional ensaimada

The ingredient list for the Mallorcan ensaimada may look simple: strong flour, sugar, water, eggs, yeast, and lard. However, each element has its own importance and precise ratio.

In the filled versions (pumpkin strands, custard, sobrasada…), the filling is added after the dough has been stretched.

The flour must have a high gluten content to withstand the long kneading and fermentation. 

The lard must be fresh and of high quality, as it provides both elasticity and the distinctive flavour.

Even the water and room temperature play a role: in Mallorca, the humid, mild climate favours natural fermentation.

The secret of the dough: how to achieve the perfect texture

The dough of the ensaimada is the heart of the product. First, the ingredients are mixed until a very elastic and smooth texture is obtained. It is worked with long kneading sessions to develop the gluten, which will allow it to be stretched later to almost transparent levels without tearing.

The lamination with lard is the stage that makes all the difference: the dough is generously greased and carefully stretched over a wide surface until it is very thin.

It is then rolled into a cylinder and coiled into a spiral. Each loop must remain loose so the dough can expand during fermentation without losing its shape.

The step-by-step process for making a real ensaimada

Here is how a Mallorcan ensaimada is made, step by step, with the details of this process:

1. Initial kneading: flour, sugar, eggs, yeast, and water are mixed until a homogeneous dough forms.
2. Brief rest: the dough is left to rest so it relaxes and can be stretched without tearing.
3. Stretching and greasing: the dough is placed on a floured table and stretched until very thin; then spread with fresh lard.
4. Rolling: the dough is rolled into a cylinder, keeping the lard in layers.
5. Forming the spiral: the cylinder is placed on a tray, shaping it into a spiral with space between the coils.
6. Slow fermentation: it is left to rest for several hours (sometimes overnight) in a warm place, protected from draughts.
7. Baking: once the dough has doubled or tripled in volume, it is baked until it takes on a golden colour and a light texture.
8. Finishing: it is dusted with icing sugar and left to cool before serving.

Each of these steps has a reason, and none can be rushed without compromising the final quality.

Slow fermentation: why the ensaimada takes so many hours

The greatest secret of the traditional ensaimada is its fermentation. While many industrial pastries are made with fast-acting yeasts to cut down production times, the ensaimada requires a very slow rise, at a controlled temperature and without rushing.

This fermentation can last between 8 and 12 hours, depending on humidity and ambient warmth. During this time, the yeast works gently, creating a network of air bubbles that gives the dough its ethereal texture and distinctive flavour. If this process is shortened, the ensaimada becomes dense and loses its delicacy.

That is why, when you buy an artisanal ensaimada, you are also paying for the invisible hours of work that go into it.

Baking and finishing: the moment of truth

After fermentation comes the critical stage: baking. The oven must be well preheated, and the process watched closely to prevent the ensaimada from burning or remaining undercooked. The perfect result is a golden spiral, light and delicate, which, when broken open, reveals fine and airy layers.

Finally, it is dusted with icing sugar and left to rest. Some bakeries sell it warm, while others wait until it cools so its texture can settle.

In any case, the cut reveals the success of the process: a light crumb and that unmistakable flavour of Mallorcan tradition.

Common mistakes when making an ensaimada at home (and how to avoid them)

The Mallorcan ensaimada may look simple on paper, but its secret lies in the details. If you decide to try making it at home, avoid these common mistakes:

• Insufficient kneading: the dough needs prolonged kneading to develop gluten. If worked too little, it will tear when stretched and won’t achieve the characteristic airy texture.
• Low-quality lard: this is the star ingredient. Replacing it with margarine or butter alters both flavour and elasticity. Choose fresh lard and, if possible, from local producers.
  
• Too short a fermentation: impatience is the enemy of the ensaimada. A quick rest won’t let the dough rise evenly or develop aroma. Allow as many hours as needed, depending on the temperature.
• Thick stretching: the dough should be almost transparent. If left too thick, the ensaimada will turn out heavy and won’t form the fine, delicate layers.
• Uncontrolled baking: every oven is different. Watch the colour carefully and rotate the tray if needed to achieve an even golden finish without drying it out.

Correcting these points will greatly increase your chances of baking a homemade ensaimada that comes close to Mallorcan tradition.

Where to try an artisanal ensaimada in Mallorca

Although making one at home is an experience, nothing compares to tasting a genuine ensaimada crafted by expert hands in its place of origin. In Mallorca, there are bakeries and pastry shops with decades of history that still follow the traditional recipe. Here are some of the most outstanding:

• Fornet de la Soca (Palma): one of the temples of Mallorcan pastry, where historic recipes are revived using local ingredients.
• Forn Fondo (Palma): founded in 1740, it is one of the island’s oldest bakeries and still maintains its artisanal method.
• Forn Sant Francesc d’Inca: an award-winning family bakery, famous for its artisanal ensaimadas made with free-range eggs and no additives. With accolades such as “Best Ensaimada in the World 2017,” they offer top-quality products at very fair prices.
• Ca’n Joan de s’Aigo (Palma): famous for its ice creams, hot chocolate, and ensaimadas, it’s a classic spot to enjoy an afternoon snack like a local.
• Pastisseria Ca Na Cati: here you can enjoy some of the best homemade ensaimadas in Mallorca, customisable with a wide variety of flavours. A must-stop if you’re looking for the authentic Mallorcan ensaimada.

In these places, you can savour a perfect ensaimada and discover the Mallorcan culture behind every spiral. You’ll definitely want to go back for more!

Enjoy Mallorca and book your car with ROIG

After tasting a true artisanal ensaimada, there’s nothing better than continuing to discover Mallorca at your own pace. With our car hire service in Mallorca, you can visit traditional village bakeries, local markets, and gastronomic corners that don’t appear in the guidebooks.

Check out our car rental offers in Mallorca, or if you’d rather not drive, you can choose our taxi service in Mallorca or our chauffeur-driven cars in Mallorca. Book your car with ROIG Rent a Car Mallorca and enjoy the island without haste, discovering its flavours and sweetest secrets.