Ensaimada de Mallorca

To bake the ensaimada de Mallorca recipe first sift the flour into a large bowl and make a well in the center. Dissolve the dry yeast with the sugar in the warm milk and pour into the well. Mix with a little flour from the edge and let rise for about 15 minutes. I recommend covering the bowl with a kitchen towel to protect the yeast from drafts.

Add the eggs, the salt and 50 g of the lardo to the bowl and knead everything into a smooth dough. If the dough is too sticky, you can add some more flour. Then cover the dough and let it rise in a warm place for about 1 hour, until it has about doubled in size.

Roll out the dough on a floured work surface and spread the remaining lardo on top. Now roll up the dough from both sides towards the center and shape the roll into a snail.

Place the dough snail on a baking sheet covered with baking paper and let it rise for another 30 minutes. In the meantime, preheat the oven to 180° C.

Bake the ensaimada de Mallorca for about 20-25 minutes until golden brown. After baking, sprinkle with powdered sugar and serve warm.