The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries. Ensaimda is a famous Spanish coiled breakfast pastry from Majorca, Spain. The traditional recipe uses lard, however, butter can also be used.

First yeast dough is rolled out until extremely thin, butter is spread on one side and the dough is rolled into a rope and then shaped into a coil. Ensaimda can be plain or can be filled with angel’s hair, custard cream, almond, ice-cream, chocolate or apricots.



2½ cups (10½ oz) (300 gm) all-purpose (plain) flour

2¼ teaspoons (1 packet) (7 gm) active dry yeast

1/2 cup (120 ml) warm water

1 large egg, room temperature

½ teaspoon (3 gm) salt

¼ cup (60 ml) (2 oz) (60 gm) granulated sugar

2 tablespoons (30 ml) olive oil

7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened

Confectioners’ sugar/icing sugar/powdered sugar for dusting


  • If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes until it proofs.
  • In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil. To this add flour, salt and yeast mixture.
  • Knead for 6 minutes if using kitchen aid or an electric mixer or 10 minutes by hand, until you get a soft and pliable dough.

  • Transfer the dough to a well greased bowl and cover with plastic wrap or covered with a cloth. Let dough rise for 2 hours.
  • It should double in volume. Degas dough and divide into 4 equal parts, then shape it into balls. Lightly oil the work place.
  • Place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle of about 12×4 inch (30×10 cm) piece.

  • Divide the softened butter to 4 pieces. Place one butter portion on the rolled out dough and spread it into a thin layer.
  • Take dough between fingers and try to stretch it gently so that it is even thinner and larger about 16×7 inches (40 x18 cm).
  • Roll the dough from the long end to into a tubular shape. Then roll the tube again into coil shape similar to a snail shell.

  • Make sure to keep the coil loose so that there is enough space in between the layers as this will help the dough to rise.
  • Repeat for the other three dough balls and butter portions. Place snails onto a baking sheet lined with parchment paper.
  • Slightly press the sides with your hand. Cover the baking sheet with a clean cloth and let rise for 1 hour or until doubled.

  • During the end of second rising, pre-heat oven to 180⁰C/350⁰F/Gas mark 4. Bake ensaimadas for about 15-20 minutes.
  • Watch them closely during the end of baking time. They should be golden brown in color. Remove from oven when done.
  • Immediately place them on cooling racks and sprinkle generously with powdered sugar or confectioner’s sugar. Serves 4.

Daring Bakers August 2014 Challenge