What are the traditional ingredients used in Mallorca’s classic ensaimadas?

Mallorca’s classic ensaimadas are a beloved traditional pastry that embodies the island’s rich culinary heritage. At its core, the dough for ensaimadas consists of simple yet carefully chosen ingredients that contribute to its distinctive lightness and tenderness. The fundamental components include flour, water, sugar, and eggs, which are skillfully combined to form a soft and elastic dough. What sets ensaimadas apart is the addition of lard, known locally as “saim,” which is gently incorporated into the dough to give the pastry its characteristic flaky texture and subtle richness. This use of lard rather than butter is a nod to the island’s agricultural history and adds a unique flavor profile.

The process begins with allowing the dough to rest and rise, ensuring it develops airiness before it is rolled out thinly and shaped into a spiral. Traditionally, ensaimadas are dusted generously with powdered sugar after baking, adding a sweet and delicate finish. While these are the basic ingredients, variations sometimes include fillings such as pumpkin jam (cabello de ángel), cream, or chocolate, though the classic version remains unfilled, highlighting the simple yet exquisite balance of its fundamental ingredients. This pastry is enjoyed both as a breakfast treat and a dessert, embodying a perfect blend of straightforward ingredients and artisanal technique that has been cherished in Mallorca for centuries.