The ensaimada of Mallorca
The ensaimada of Mallorca is a sweet baked pastry product. It is a typical Mallorcan food that has been made and consumed on the island for centuries. Its name derives from the ‘saïm’ or ‘llard de porc’ (lard, in Mallorcan) used to make it, and it is very popular not only in Mallorca and the Balearic Islands but also in…
The ensaimada has become a symbol of Mallorcan confectionery. In 1996, the Mallorca ensaimada was protected as a Specific Denomination, and in 2003, the government of the Balearic Islands recognised it as a Protected Geographical Indication.
The ensaimada of Mallorca is made from a dough of plain flour, water, sugar, eggs, sourdough and lard, which undergoes a long fermentation process (more than 12 hours). The resulting piece (in the form of a spiral with two or more turns) is then baked and sprinkled with sugar.
Origin and history of the ensaimada from Mallorca
Everything seems to indicate that the origin of the ensaimada from Mallorca (complex and debated) may be linked to the Arab presence on the island. This culture contributed its culinary traditions, including the ‘bulema’, a round sweet made with yeast and eggs, but without lard, which could be the forerunner of the ensaimada.
Influences of the Mallorca ensaimada
In the context of Mallorcan gastronomy, the Mallorca’s ensaimada has been documented since the 17th century and is supposed to have been influenced by different cultures throughout history. In addition to its Arabic base, there are theories that also suggest Christian and Jewish influences.
Christian influence:
So, the Arabs introduced ‘bulema’ to the Balearic Islands and then the Christians adapted it, adding lard. After the Christian reconquest, the ensaimada became a popular sweet in Christian celebrations, especially during Christmas and Easter.
Jewish influence:
Some historians suggest that the ensaimada has roots in the ‘challah’, a Jewish sweet bread prepared for the Sabbath (Jewish Shabbat, which is a holy day of celebration). Historians base this analogy on the spiral shape of the ensaimada and the tradition of eating it at these celebrations.
Ensaimada of Mallorca: Typology
The ensaimada of Mallorca, which is protected by the Protected Geographical Indication ‘Ensaimada of Mallorca’, is distinguished according to the presence of its filling:
On the one hand, there is the Mallorca ensaimada (a product with no filling). It is popularly known as the ‘plain’ ensaimada.
On the other hand, we have the ensaimada from Mallorca of cabello de ángel (filled with angel hair). Angel hair is the product of cooking the flesh of the pumpkin (Curcubita moschata) with sugar.
Other varieties of ensaimadas can also be found in bars and cafés on the island, but they are not directly protected by the Protected Geographical Indication. Thus we can find the ensaimada of milk cream (filled with whipped cream), the ensaimada de cream (filled with custard), of burnt cream, of tallades (which, instead of being filled, has sobrasada and pumpkin on top); the ensaimada filled with cocoa cream or others…
Production process of the Mallorca ensaimada
Dough kneading process: mixing the ingredients until a homogeneous material is obtained.
Rolling process: the dough is rolled until a thin film of dough is obtained, which is completely covered with lard.
Formatting process: the sheet of dough is rolled onto itself and then formed into a spiral of two or more clockwise turns.
Fermentation process: the formatted dough is fermented in temperature chambers for a period of time usually exceeding 12 hours.
Baking process: for 12-20 minutes, depending on the oven, at a constant temperature of 180-200 °C.
So… During your stay on the island be sure to try this typical Mallorcan delicacy.
