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ENSAIMADES DE MALLORCA - WITH CABELLO DE ANGEL

A Mallorcan, Balearic Island sweet bread filled with candied pumpkin filling and dusted with confectioners sugar. I garnished mine with crystallized candied rose petals.



This is like the national Dish of Mallorca and is said to have Jewish or Arabic roots. I garnished mine with sugar crystallized rose petals.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:(yields about 10 Ensaimadas)

●  1 lb. all-purpose flour (plus additional as needed )
●  ⅓ cup sugar
●  ½ tsp fine sea salt
●  1 cube fresh yeast
●  1 cup lukewarm milk
●  2 eggs (M)
●  2 tbsp olive oil
●  5 oz. or ⅔ cup soft pork lard **SEE COOK'S NOTES - 1**
●  powdered sugar for dusting

DIRECTIONS: 

1.  Add the flour together with sugar and salt into a large bowl and mix well. Make a hollow in the
     center, add the crumbled yeast as well as a decent pinch of sugar and pour over just enough of
     the lukewarm milk until the yeast is covered. Stir the yeast milk once or twice, then cover the bowl
     with a kitchen towel and let rest for about 15 minutes or until the surface of the yeast milk looks
     bubbly.

2.  Add the other ingredients (the remaining milk, eggs,olive oil ) and knead well, either by hand or
     with your kitchen stand mixer until the dough comes together nicely. I used less milk in the beginning
     (¾ cup, while the original recipe suggests 1 cup) and my dough still turned out pretty sticky, I
     therefore added a tad more flour and let it knead at medium speed for 3 minutes (just for the record:
     my dough still felt sticky). Let the covered bowl rest again in a warm place for at least 30 minutes or
     until the dough has doubled.

3.  Punch it down softly, then flip the dough onto a well-floured surface and sprinkle with flour. Cut into
     about 10 equally sized portions and form into neat little balls, before letting them rest,  sprinkled
     with flour, covered with a kitchen towel – once more for at least 30 minutes.

SHAPING THE ENSAIMADAS: 


1.  Flatten one doughball, then roll out with a rolling pin (use flour as needed) until you get a pretty thin
     dough circle and brush it generously with the softened pork lard. **SEE COOK'S NOTES - 2**

     Roll up cautiously, then let rest for a couple of minutes and continue with the other dough balls.
     (Meanwhile line the baking sheets with either parchment paper or silicone mats.) 
Coil up each
     dough piece until it resembles the house of a snail (tuck the outer end under), ideally very loosely,
     because any spaces will fill up as the dough rises further. Place about five Ensaimadas on one baking
     sheet, making sure to leave enough space between them. Lightly brush with lard and cover up again.

2.  The final rise is supposed to last overnight, yet I baked mine in three different batches (with rising
     times of 1 hour, 4 hours, 13 hours) and we preferred their look and taste with shorter rising times
     (1 and 4 hours). But do as you like.

3.  Preheat the oven to 390°F and bake for 14 to 16 minutes or until golden brown. Take out and let
     them cool down on a wire rack for a couple of minutes, then generously dust with powdered sugar
     and enjoy while still warm. Greasy fingers included!

Cut, inside view of "ensaimada".
**COOK'S NOTES** 1. Although olive oil is used for most cooking in Spain, manteca (lard), or saim in the local dialect, is used to make bread pies, pastries, and specially ensaimadas. 2. If you are going to fill your ensaimadas, this is the time you are going to do it, just before you roll them up. You will place your filling ingredient on top of the lard that was just spread on the dough. The traditional ensaimada is made with just the dough, without anything inside. But over the last few years it has also been filled with an assortment of variants, all equally delicious: pumpkin jam**, custard cream, chocolate, cream. These filled ensaimadas are larger and are usually eaten as a dessert at get-togethers with family and friends. The small ones are made without any filling and are a delicacy for breakfast. **Cabello de Angel (Literally means hair of an angel) described here is pumpkin jam. The "hair of an angel" probably means the fibrous portion of the pumpkin pulp. This is a "quick" version, the traditional way to make it is much more time-consuming. (RECIPE FOLLOWS) CABELLO DE ANGEL - PUMPKIN JAM FILLING ● 1 Pumpkin Angel (Not an orange American one, but a greenish striped Mediterranean pumpkin) ● 2 lbs.. sugar ● zest of half of lemon ● 1 cinnamon stick or 1 teaspoon(s) ground cinnamon 1. Peel the pumpkin. eliminate the seed but keep the "fibre". cut pumpkin in very small cubes. 2. Wash and clean pumpkin and then dry, open pumpkin cut into pieces and remove any seeds. Put all cut pumpkin pieces in a large pot. 3. Put all the rest of the ingredients in the pot and let rest for 3-4 hours. This will extract the juices. 4. Boil for 20 or so minutes, stirring occasionally to prevent sticking. This will absorb all the liquids and turn a golden color. 5. If you are not going to use the jam at this time, pour jam into hot sterilized jars and boil for ½ an hour to preserve the jam. NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEOS BELOW MIGHT BE OF HELP. U Tube Video (IN SPANISH, BUT INFORMATIVE) HOW TO MAKE ENSAIMADAS DE MALLORCA Teleweb Video (IN ENGLISH) HOW TO MAKE ENSAIMADAS DE MALLORCA




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