Ensaimada

🔥 Prep

• Measure out 500 g of all‑purpose flour and sift it into a large mixing bowl.
• Weigh 100 g of granulated sugar and set aside.
• Dissolve 20 g of active dry yeast in 150 ml of warm water (about 35 °C) and let it sit for 5 minutes until frothy.
• Crack 2 large eggs into a small bowl and lightly beat them.
• Soften 100 g of lard at room temperature until pliable.

🔥 Cook

• 1. In the bowl with sifted flour, add the sugar and mix until combined.
• 2. Make a well in the center, pour in the yeast mixture, beaten eggs, and softened lard.
• 3. Knead the dough for 10 minutes until smooth and elastic, then form a shaggy mass.
• 4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
• 5. Punch down the risen dough, then roll out into a large rectangle about 0.5 cm thick.
• 6. Spread the softened lard evenly over the dough, then sprinkle the sugar uniformly.
• 7. Starting from the long side, roll the dough tightly into a log, then coil the log into a spiral shape and place it on a parchment‑lined baking sheet.
• 8. Cover the coiled dough loosely and proof for a second rise for 45 minutes until puffy.
• 9. Preheat the oven to 350°F (175°C).
• 10. Bake the ensaimada for 20‑25 minutes until golden brown.
• 11. Remove from oven, let cool slightly, then dust generously with powdered sugar.

🔥 Serve

• Dust the warm ensaimada with powdered sugar for a classic finish.
• Serve sliced or whole alongside a cup of café con leche or hot chocolate.
• Pair with fresh berries or citrus segments for a bright contrast.