What are the main ingredients used in making ensaimadas?

The classic Mallorcan ensaïmada is made from a simple enriched dough whose core ingredients are strong wheat flour, water, sugar, eggs, pork lard (saïm), and a leavening culture, traditionally a sourdough “mother” (masa madre) and/or baker’s yeast. Salt is included to balance flavor and strengthen the gluten. The lard is essential and is used both in the dough and, crucially, for laminating the rolled sheet before it is coiled, which gives the pastry its flaky, tender layers. The flour is typically a high-protein bread flour to withstand the long kneading and rolling. After baking, the pastry is commonly dusted with powdered sugar, though this is a finishing touch rather than a main ingredient. While many versions are filled (e.g., with pumpkin “cabello de ángel,” pastry cream, or sobrassada), fillings are optional and not part of the base dough. The Protected Geographical Indication “Ensaimada de Mallorca” specifies these fundamentals: flour, water, sugar, eggs, lard, and a ferment, with salt.