What traditional baking tools and ingredients are used in Mallorca’s ensaimada-making workshops?

In Mallorca’s ensaimada-making workshops, participants are introduced to a blend of traditional tools and ingredients that have been integral to the island’s baking heritage for centuries. A large wooden table or board often serves as the primary workspace, providing ample room for rolling out the delicate dough. The dough is typically rolled with a long, slender rolling pin designed to achieve the paper-thin layers characteristic of the ensaimada. Bakers may also use wooden spatulas or scrapers to manipulate and shape the dough carefully. These simple, time-honored tools enable the precise folding and coiling method that gives the ensaimada its distinctive spiral form.

The ingredients used in these workshops are equally authentic, reflecting Mallorca’s culinary identity. The dough is made from a combination of flour, water, sugar, eggs, and a natural fermented yeast, which allows for a light, airy texture after baking. The key ingredient that distinguishes the ensaimada is the “saim,” or pork lard, which is used generously to coat the dough layers during preparation. This fat is essential for creating the characteristic flaky, tender crumb and the golden finish. Often, vanilla or orange zest are added to the dough to impart a subtle, fragrant aroma. These workshops offer a hands-on experience, allowing visitors to appreciate not only the ingredients and tools but also the patience and skilled technique required to produce this iconic Mallorcan pastry.