4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.833 kg
Water 0.275 l
Table salt 4.167 g
Yeast 25.0 g
Eggs 4.167 ud
Sugar 0.083 kg
Flour enhancer 8.333 g

Kneading time: 15´
Dough temperature: 26 ºC
1st Fermentation of dough without dividing: 10´
2nd Fermentation of a piece of the divided dough: 10´
3rd Fermentation of a formed part: 12h / 15 h
Baking time: +/- 15´

Temperature of the oven: 190 ºC


  • The kneading must be intense due to the use of strong flour.
  • The texture of the dough should be extremely thin and elastic, almost transparent.
  • Rest the dough for 10' to loosen.
  • After resting the dough, divide the pieces into +/- 300 g, round them and let them rest again for 10 minutes.
  • Grease the work table well with oil or with lard to stretch the ensaimadas.
  • First, give the ensaimada length with a rolling pin greased with butter and then give width using your hands.
  • Once we have stretched them being careful not to break the dough, spread with abundant lard mixed with cinnamon and sugar or just plain lard.
  • If desired, place the filling on the upper end of the ensaimada (angel-hair jam, custard, etc.) and roll the dough on itself.
  • Let the rolled dough rest at least 10' before giving the final shape. Place it on a baking sheet and ferment.
  • Once the final fermentation volume is reached, cook without steam.
Nutritional information (1 portion)
Fiber 7.08 g
Saturates 1.86 g
Monounsaturated fatty acids 2.2 g
Polyunsaturated fatty acids 1.77 g
Cholesterol 191.4 mg
Calcium 55.57 mg
Iron 3.18 mg
Zinc 2.14 mg
Vitamin A 94.75 ug
Vitamin C 0.0 g
Folic acid 140.34 ug
Salt (Sodium) 407.08 mg
Sugars 16.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.