If you couldn’t tell, we’ve been on a pretty serious pastry kick as of late here at The Culinary Exchange. There’s just something about crisp, Fall weather that makes you want to hang out in the kitchen all day, baking and drinking hot cider. Mmm. That’s the life. Today we’re going to be talking pastry again, but this time it’s something that you probably haven’t heard of, as it’s a regional favorite in Majorca, Spain.
Ensaimada – the Breakfast Pastry of Spain
The Ensaimada is a simple rolled pastry made of flour, water, eggs, bread starter (also known as “mother dough”, and a reduced pork lard (that’s used the same way oil is used in other pastries). Ultimately, the ensaimada is an incredibly simple pastry that’s made out of rolling up a flattened piece of dough and shaping it into a circle. Then, they’re baked quickly and topped with powdered sugar before being served. It’s like a cross between a pastry you’d get at the fair and a fluffy croissant.
The reason we’re so excited about it, though, is that it makes a perfect addition to the holidays. During the holiday season, baking is ubiquitous. So why not make it a little more interesting by throwing in some cultural flavor? A plate of ensaimada pastries is perfect for serving as a holiday breakfast or brunch when family comes to visit. It’s also great as an afternoon treat for kids and adults (and is how they eat them in Spain too!) and pairs perfectly with a piping hot cup of hot chocolate.
So, how do you make these tasty little treats? The process isn’t long, and you can easily knock out a large batch over the weekend to provide a quick breakfast food that you can easily eat on the go. Our friends over at Delicious Days have a fantastic recipe for ensaimada that you can try out over the holidays.
What do you think of ensaimada? Have you ever tried them? How would you serve as a holiday treat? Share your ideas with us in the comments!
