How is the dough shaped to achieve the distinctive spiral form of an ensaimada?

The distinctive spiral form of an ensaimada is achieved through a careful and skillful shaping process following the initial preparation of the dough. After the dough has been allowed to rise and is properly kneaded, it is rolled out into a long, thin rectangle. This rolling is done with great precision, as the dough must be thin but not so fragile that it tears during the shaping phase. Traditionally, the dough is stretched further by hand, gently pulling it to achieve a translucent and almost lace-like texture, which contributes to the lightness of the final pastry.

Once the dough reaches the desired thinness, it is brushed generously with lard, giving the ensaimada its characteristic richness and helping to define the layers within the spiral. The dough is then carefully rolled lengthwise into a long, thin log. This log is coiled into a loose spiral shape, beginning from the center and winding outward. The spiral must maintain an even, gentle tension to ensure the ensaimada bakes evenly and attains its iconic airy and flaky texture. This coiling technique is what creates the signature swirl pattern, making the ensaimada easily recognizable and visually appealing.

The spiral form is not just aesthetic but also functional, allowing the dough layers to expand properly during baking, resulting in a light interior with a slight crispness on the outer edge. Once shaped, the ensaimada is left to rise again before baking, allowing the dough to develop more volume within its spiral form. The end result is a beautifully layered, spiraled pastry with a delicate texture that melts in the mouth, showcasing the traditional craftsmanship behind this beloved Spanish treat.