Whenever I have breakfast in Spain, I will religiously devour one or two Ensaimadas. Any visitor to Spain’s beautiful Mallorca will be familiar with this sweet pastry, which is popular across the whole of Spain and Latin America too.

This traditional sweet pastry originates in Mallorca, but today is common throughout the whole of Spain and Latin America. It’s believed to have its origins in the 17th century and originally was mainly served at major festivities, and especially around Easter.

Ensaimada de Mallorca … so simple, so good

Today, there is no Spanish breakfast buffet that won’t carry huge plates of Ensaimadas and pastry shops will reserve their most prominent spots for these delicacies.  

But of course, there is no better place to treat yourself to one or two Ensaimadas then one of the beautiful plazas around Mallorca. Have them with a large cup of café con leche or even a simple glass of hot milk to do like the locals and dip them into your coffee or hot milk.

Ensaimada de Mallorca … so simple, so good

The original recipe features pork lard but today many recipes will simply ask for butter.

Ensaimada de Mallorca … so simple, so good

Though making Ensaimada is actually easier as you might think, it will take time as it is essential to let the dough rest. That’s why I recommend making the dough the afternoon before and let rest overnight. The upside on this is, they will be sitting there ready for you to simply put them into the oven in the morning.

Ensaimada de Mallorca … so simple, so good

Recipe: Ensaimadas de Mallorca

Serves 8

500 g all-purpose flour
7 g instant dry yest
75 g sugar
1 teaspoon salt
250 ml milk
2 eggs
2 tablespoons olive oil
80 g butter or pork lard
powdered sugar for garnishing


In a large bowl, mix flour, yest, sugar and salt. Slowly add slightly heated milk and knead together for a few minutes.  

Mix eggs and olive oil, add to the flour-milk mix and continue to knead for another couple of minutes until obtaining a smooth dough.

With slightly floured fingers, roll to dough into a ball. Cover the bowl with aluminium foil lightly brushed with olive oil. Let the dough rest at a warm place for at least 2 hours until doubled in size.

Lightly dust a work surface with flour, take the dough from the bowl and knead again shortly.

Separate the dough into 8 portions and roll out very thinly to form a square.

Ensaimada de Mallorca … so simple, so good!

Melt the butter or pork lard and lightly brush it on the dough.

Roll the dough up from the larger side of the square and roll them up into spirals.

Line two baking trays with parchment paper and put the Ensaimadas on top, leaving plenty of space between each. Cover with a kitchen towel and let rest again at a cool place for at least 5-8 hours, better overnight.

Preheat oven to 200°C. Bake Ensaimadas for around 15 minutes, until they start to take on a brownish colour.

Take out and let cool (if you like, serve still slightly warm).

Top them up with a very generous sprinkle of powdered sugar before serving.

Ensaimada de Mallorca … so simple, so good

Let me know if you liked the recipe.