Breakfast · 150 min · spanish

Ensaimada

This is the kind of Spanish breakfast you’ll make on repeat — bread flour and sugar, 150 minutes, big payoff. Each serving lands at 836 calories with 22g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Bread flour
• 1/2 cup Sugar
• 2 Eggs
• 6 tbsp Butter
• 1/4 cup Lard
• 3/4 cup Milk
• 1 packet Yeast
• 1/4 cup Powdered sugar

Steps

1. Mix the flour, sugar, eggs, warm milk, and yeast into a soft dough; knead 10 minutes until smooth and elastic.
2. Rest the dough 1 hour until doubled, then roll it into a paper-thin rectangle — the dough should stretch translucent.
3. Spread the softened lard over the whole surface, then roll the rectangle into a long rope and coil it into a loose spiral on a parchment-lined pan.
4. Proof 45 minutes until puffy; the coils should just touch.
5. Bake at 350°F (175°C) for 20-25 minutes until golden and light.
6. Cool completely and dust heavily with powdered sugar before serving.

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