Sourdough Ensaimada

Name: Sourdough Ensaimada
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 4 cups (500 g) bread flour; ⅔ cup (150 ml) active sourdough starter, at peak, bubbly and freshly fed; ⅔ cup (150 ml) whole milk, lukewarm (around 85°F / 29°C); 2 whole (100 g) large eggs, at room temperature; 3½ tbsp (100 g) lard, softened to room temperature; 1½ tsp (10 g) fine sea salt; 1½ tbsp (20 g) caster sugar; 3½ tbsp (50 g) lard, melted and cooled slightly; ¼ cup (50 g) caster sugar; 1½ tsp (3 g) ground cinnamon; 1 cup (100 g) confectioners' sugar, plus more for dusting

From the MyKitchenBank Kitchen

A traditional Spanish spiral pastry made with a rich, lard-based sourdough dough. The tender, flaky layers develop from rolling the fermented dough with softened lard and cinnamon sugar, creating a delicate pastry with complex sourdough flavor and a slightly crispy exterior. Each ensaimada is dusted generously with powdered sugar, making for a beautiful, iconic Spanish treat.

Prep: 1 hr 15 min
Cook: 30 min
Wait: 6 hr 35 min
Total: 8 hr 20 min
Makes: 6–8 ensaimadas

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Steps

Before you start

Ensure your sourdough starter is active, bubbly, and has been fed 4–6 hours before (or use a portion at peak)
Bring all ingredients to room temperature, especially the lard (cold lard won't incorporate smoothly)
Maintain a warm kitchen (70–75°F / 21–24°C) for proper fermentation
Line your 9×13 baking sheet with parchment paper before you start

1
Mix and knead dough
- In a large bowl or stand mixer, combine flour, sourdough starter, lukewarm milk, eggs, salt, and caster sugar.
- Mix with a dough hook or by hand for 2–3 minutes until shaggy.
- Let rest (autolyse) for 10 minutes covered.
- Add softened lard in 3–4 additions, mixing well for 1 minute after each addition.
- Once fully incorporated, knead for 8–10 minutes by machine or 15 minutes by hand until the dough is smooth, elastic, and slightly sticky.
- The dough should come together into a cohesive mass that pulls away from the bowl sides.
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Ready when: Dough is smooth, elastic, slightly sticky, and pulls away from bowl sides
Tip: Don't rush incorporating the lard—add it gradually so it fully integrates into the gluten structure. If the dough is cold, the lard won't mix in properly.
2
Bulk fermentation
- Transfer dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap.
- Let rise at warm room temperature (70–75°F / 21–24°C) for 4 hours until doubled in size and bubbly.
- You should see bubbles on the surface and the dough should feel airy when gently poked.
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Ready when: Dough has doubled in volume, shows visible bubbles on surface, and jiggles gently when the pan is moved
Tip: If your kitchen is cool, fermentation will take longer. Use the visual cues (doubled size, visible bubbles) rather than time as your guide.
3
Pre-shape and rest
- Turn the fermented dough onto a lightly floured work surface.
- Divide into 6–8 equal pieces (about 140–150g each).
- Gently shape each piece into a round, tucking the edges under to build tension.
- Let rest on the floured surface, covered with a cloth, for 15–20 minutes.
- This bench rest relaxes the gluten and makes final shaping much easier.
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Ready when: Dough pieces have relaxed slightly and feel soft to the touch
4
Shape ensaimadas
- For each piece, flour your work surface lightly.
- Roll the dough out into a thin rectangle about 8×6 inches (20×15 cm).
- Brush generously with melted lard, then sprinkle with a mix of cinnamon and caster sugar (about 1 tsp sugar plus a pinch of cinnamon per ensaimada).
- Starting from one long side, roll the dough tightly into a coil.
- Once rolled, coil the rope and place seam-side down in a flat spiral shape on the parchment-lined baking sheet.
- Repeat with all remaining pieces, spacing them about 2 inches (5 cm) apart.
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Ready when: All ensaimadas are shaped and arranged on the baking sheet with proper spacing
Tip: Work quickly but gently to avoid deflating the fermented dough. If dough resists rolling, let it rest for 2–3 minutes and try again.
5
Final proofOven 375°F / 190°C
- Cover the shaped ensaimadas loosely with a damp cloth or plastic wrap.
- Let them proof at warm room temperature (70–75°F / 21–24°C) for 2–2.5 hours until they are noticeably puffy and light.
- The dough should increase in volume by about 50% and feel airy when gently touched.
- About 15 minutes before the proof is complete, preheat your oven to 375°F (190°C).
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Ready when: Dough is puffy and jiggles gently when the pan is moved; looks light and airy
6
Score and bakeOven 375°F / 190°C
- Ensure your oven is fully preheated to 375°F (190°C).
- Lightly brush the proofed ensaimadas with egg wash (1 beaten egg mixed with 1 tbsp water) if desired for a golden, shiny finish.
- Place the baking sheet in the center of the oven.
- Bake for 25–30 minutes until the tops are deep golden brown and lightly caramelized.
- The ensaimadas should smell sweet and aromatic.
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Ready when: Tops are deep golden brown and caramelized; edges are crispy and pull slightly from the sides
Tip: Don't skip the preheat. A fully preheated oven ensures good oven-spring and even browning.
7
Cool and finish
- Transfer the hot ensaimadas to a wire cooling rack and let cool for 10–15 minutes until warm but handleable.
- While still warm, generously dust with powdered sugar, tapping off the excess.
- You can add another layer once they've cooled slightly if desired for a thicker coating.
- Serve warm or at room temperature.
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Ready when: Ensaimadas are warm, dusted with powdered sugar, and ready to serve

Good to know

Tips

Keep your kitchen warm (70–75°F / 21–24°C) for proper fermentation. Fermentation will be slower in a cool environment, but visual cues (doubling, puffiness) are more reliable than times.
Don't skip the 10-minute autolyse before adding lard. It helps develop the gluten and makes the fat integrate more smoothly into the dough.
When rolling out the dough, work gently to avoid deflating all the air bubbles from fermentation. If the dough springs back, let it rest and relax for a few minutes before trying again.
The melted lard should be cool to room temperature before brushing on the dough to prevent cooking the surface prematurely.

Make ahead

The dough can be cold-fermented in the refrigerator overnight after the initial knead (after step 1) or after pre-shaping (after step 3). Cold fermentation slows the process and develops deeper sourdough flavor. Shaped ensaimadas can also be refrigerated for up to 8 hours before the final proof and baking; allow them to come to room temperature before proofing.

Storage & reheating

Room temperature: 1–2 days in an airtight container. Reheat gently in a 300°F (150°C) oven for 5–10 minutes or microwave for 15–20 seconds. Refrigerator: Up to 4 days in an airtight container; reheat as above. Freezer: Up to 3 months, wrapped individually in plastic wrap then in a freezer bag. Thaw overnight in the refrigerator, then reheat in a 325°F (160°C) oven for 15–20 minutes until warm.

Substitutions

lard → butter. Use the same amount. Butter will be slightly less traditional but creates a very similar rich, flaky pastry.
lard → butter. Use the same amount for the filling. The texture will be nearly identical, though lard is more traditional.
active sourdough starter → instant yeast (½ tsp mixed with 1 tbsp milk, let sit 10 minutes before adding). You'll lose the sourdough tang and fermentation will be faster. Reduce bulk fermentation to 2–3 hours.
ground cinnamon → finely grated lemon zest (1–2 tbsp) mixed into the filling sugar, or omit for a sugar-only filling. Lemon zest creates a traditional Spanish variation. A plain sugar filling is also authentic.