Cream-Filled Spanish Ensaimada with Sobrasada Recipe

Introduction

Ensaimada is a traditional Spanish pastry known for its light, airy dough and delicate spiral shape. This recipe combines a tender yeast dough with either lard or a flavorful sobrasada filling, perfect for a special breakfast or a sweet treat any time of day.

Ingredients

• 5g dried yeast (or 16g fresh yeast)
• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• Vegetable oil, for the work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)
• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Step 1: Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 minutes until frothy, then add the caster sugar, eggs, flour, and 1 tsp sea salt flakes. Mix to form a dough.
2. Step 2: Knead the dough for 10 minutes in a stand mixer with a dough hook, or 15 minutes by hand, until elastic and almost see-through when stretched. Cover and let rest for 30 minutes.
3. Step 3: Divide the dough into four equal pieces and place on a baking tray lined with parchment. Let them rest for another 30 minutes.
4. Step 4: Oil your work surface and rolling pin lightly with vegetable oil. Working with one piece of dough at a time, flatten it with your palm, then roll into a thin rectangle about 30 x 50 cm. Let rest for 2 minutes.
5. Step 5: Spread a quarter of the lard over the dough. If using sobrasada, mix 50g lard with the sobrasada and spread this mixture instead.
6. Step 6: Gently pull one corner of the dough and stretch it without tearing. Repeat this stretching every 10 cm around the rectangle, extending the dough to about 50 x 70 cm.
7. Step 7: Cut a strip from each short side and place these strips side by side along one long side—the “heart” of the ensaimada. Roll the dough from this edge into a long “pastry snake.” Repeat for all dough portions.
8. Step 8: Take the first dough roll and stretch it to over a meter in length. Coil it into a spiral, leaving about 1 cm gap between each turn to allow for expansion. Flatten slightly and transfer to a baking sheet lined with parchment. Repeat with remaining rolls.
9. Step 9: Cover and let the dough rise in a warm place for at least 12 hours, or preferably 24 hours.
10. Step 10: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the ensaimadas on the top third of the oven and immediately reduce the temperature to 180°C (160°C fan) or gas mark 4. Bake for 18 minutes until they turn dark golden.
11. Step 11: Allow to cool on a wire rack. To serve with cream, slice open the ensaimada, spread whipped cream inside, and dust generously with icing sugar if desired.

Tips & Variations

• Use vegetable oil on your surface and rolling pin to prevent sticking without adding extra flour, which can toughen the dough.
• For a different flavor, try filling with cream cheese or fruit preserves instead of sobrasada and lard.
• Allowing the dough to rise slowly overnight develops better flavor and texture.

Storage

Store ensaimadas in an airtight container at room temperature for up to 2 days. They can be frozen after baking; wrap well and thaw at room temperature before serving. Reheat gently in a low oven to refresh crispness. Whipped cream fillings are best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, you can substitute 5g dried yeast with 16g fresh yeast. Just be sure to dissolve it in lukewarm water before mixing it into the dough.

What if I don’t have sobrasada—can I skip it?

Absolutely. You can simply spread lard alone for a traditional ensaimada or try other savory or sweet fillings to suit your taste.

Cream-Filled Spanish Ensaimada with Sobrasada Recipe

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Ensaimada is a traditional Spanish pastry originating from Mallorca, characterized by its light, airy, and slightly sweet dough spiraled into a distinctive shape. This recipe creates a soft, buttery treat often filled with whipped cream or the savory sobrasada sausage mixture, offering a perfect balance of rich flavors and delicate texture ideal for breakfast or dessert.

• Author: zara
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 13 hours 3 minutes (including resting and proofing time)
• Yield: 4 large ensaimadas 1x
• Category: Bakery
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Yeast Mixture

• 5g dried yeast (or 16g fresh yeast)
• 230ml lukewarm water

Dough

• 200g caster sugar
• 2 medium free-range eggs
• 600g strong white bread flour
• 1 tsp sea salt flakes

For Rolling and Filling

• Vegetable oil, for work surface and rolling pin
• 100g lard, softened (or 50g if using sobrasada as a filling)
• 50g sobrasada de Mallorca (cured, spreadable sausage)

For Serving

• 200ml whipped cream
• 3 tbsp icing sugar (optional)

Instructions

1. Activate yeast: Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 minutes until it froths slightly, indicating activation.
2. Make dough: Add caster sugar, eggs, flour, and sea salt flakes to the yeast mixture. Mix to combine and knead for 10 minutes with a stand mixer dough hook or 15 minutes by hand until the dough is elastic and almost see-through when stretched.
3. First rest: Cover the dough and let it rest for 30 minutes to relax and develop.
4. Divide dough: Cut the dough into four equal pieces and place each on a baking tray lined with parchment paper. Let them rest another 30 minutes.
5. Roll out dough: Oil your work surface and rolling pin with vegetable oil. Take one dough portion, flatten with your palm, then roll it into a thin rectangle about 30 x 50 cm.
6. Spread lard or sobrasada filling: Let dough rest 2 minutes, then evenly spread a quarter of the lard on top. For sobrasada filling, mix 50g lard with sobrasada and spread instead.
7. Stretch dough: Gently pull each corner and edges every 10 cm, stretching the dough to approximately 50 x 70 cm without tearing.
8. Create the ‘heart’: Cut strips from each short side and place them beside one another along a longer side. This forms the center or heart of the ensaimada.
9. Roll dough: Begin rolling the dough from the heart side into a long, thin pastry snake. Repeat with all pieces.
10. Form spirals: Stretch the first roll to over 1 meter, then coil it into a spiral leaving 1cm gaps between turns to allow expansion.
11. Proof spirals: Slightly flatten each spiral and place on lined baking sheets. Leave to rise in a warm place for at least 12 hours, preferably 24 hours, until doubled in size.
12. Bake: Preheat oven to 200°C (180°C fan, gas mark 6). Place ensaimadas on the top third of the oven, then immediately reduce temperature to 180°C (160°C fan, gas mark 4). Bake for 18 minutes until golden dark.
13. Cool and serve: Transfer to a wire rack to cool. Slice open if desired, spread whipped cream inside, then close. Dust with icing sugar before serving for added sweetness.

Notes

• Using fresh yeast may yield a slightly better rise but dried yeast works well as a substitute.
• Be careful stretching the dough to avoid tearing; gentle, even pulling is key.
• The long fermentation time of 12-24 hours is essential for the characteristic lightness and flavor.
• You can omit the sobrasada filling for a classic sweet ensaimada or include it for a savory twist.
• Ensure the oven is properly preheated for best browning results.
• Whipped cream filling should be added after baking to maintain its texture.

Keywords: Ensaimada, Mallorcan pastry, Spanish pastry, sweet pastry, whipped cream filling, sobrasada filling, traditional bakery