Chiuchow-style Ensaïmada de Mallorca

Ingredients

In this Chiuchow-style adaptation, we incorporate Chiuchow flavors and techniques into the traditional Ensaïmada de Mallorca. Instead of using butter, we enrich the dough with lard, which adds a distinct richness and flavor. The filling is a combination of dried shrimp, garlic, and scallions, which infuses the pastry with a savory umami taste. The glaze of honey and sesame oil adds a touch of sweetness and aroma, enhancing the overall flavor profile of the dish. We alse have the original recipe for Ensaïmada de Mallorca, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 100g (1/2 cup) lard, melted 100g (1/2 cup) lard, melted
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 1 tsp salt 1 tsp salt
• 50g (1/4 cup) dried shrimp, soaked and finely chopped 50g (1/4 cup) dried shrimp, soaked and finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 3 scallions, finely chopped 3 scallions, finely chopped
• 2 tbsp honey 2 tbsp honey
• 1 tbsp sesame oil 1 tbsp sesame oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 52g, 12g
• Protein: 8g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, lard, warm water, and salt. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   In the meantime, prepare the filling by combining the dried shrimp, minced garlic, and chopped scallions in a bowl.
5. 5.
   Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a thin rectangle.
6. 6.
   Spread a thin layer of the filling mixture onto the dough, leaving a small border around the edges.
7. 7.
   Roll the dough tightly, starting from one end, to form a long log. Coil the log into a spiral shape and place it on a baking sheet lined with parchment paper.
8. 8.
   Repeat the process with the remaining dough and filling.
9. 9.
   Cover the coiled dough with a damp cloth and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the coiled dough for 20-25 minutes, or until golden brown.
12. 12.
    In a small bowl, mix the honey and sesame oil. Brush the mixture over the warm pastries.
13. 13.
    Allow the Chiuchow-style Ensaïmada de Mallorca to cool slightly before serving.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water before finely chopping them. This will help soften them and enhance their flavor in the filling.

Tips & Tricks

• For a vegetarian version, you can substitute the dried shrimp with finely chopped mushrooms for a similar umami flavor.
• If you prefer a sweeter filling, you can add a sprinkle of brown sugar to the dried shrimp mixture.
• Serve the Chiuchow-style Ensaïmada de Mallorca warm for the best taste and texture.
• These pastries can be stored in an airtight container for up to 3 days. Reheat them in the oven for a few minutes before serving to regain their freshness.
• Experiment with different fillings such as char siu (barbecue pork) or red bean paste for a unique twist.

Serving advice

Serve the Chiuchow-style Ensaïmada de Mallorca as a delightful breakfast or snack. Pair it with a cup of hot tea or coffee to complement its flavors.

Presentation advice

Arrange the coiled pastries on a serving platter, allowing their golden-brown exteriors to shine. Dust them with a sprinkle of powdered sugar for an elegant touch.