Ensaimaditas Madrileñas

Introduction to Ensaimaditas Madrileñas

Ensaimaditas Madrileñas are small, delightful pastries with a rich history rooted in Madrid, Spain. These pastries are derived from the traditional Ensaimada, which originates from the Balearic Islands. The name 'Ensaimada' is derived from 'saïm', the Catalan word for pork lard, which is an essential ingredient in this pastry. Although variations of the Ensaimada can be found throughout Spain, Ensaimaditas Madrileñas offer a unique twist with their smaller size and specific flavor blends that reflect Madrid's local ingredients and cultural influences.

Ingredients

• All-purpose flour - 500g
• Sugar - 150g
• Eggs - 2 large
• Active dry yeast - 25g
• Whole milk - 250ml
• Pork lard - 150g
• Olive oil - for greasing
• Powdered sugar - for dusting
• Salt - 1 teaspoon

Step-by-Step Preparation

1. Preparing the Dough

Begin by warming the whole milk slightly. Sprinkle the active dry yeast over it, letting it dissolve and activate, which takes about 5 minutes. Ensure the milk is not too hot, as this can kill the yeast.

In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Make a well in the center and add the eggs and the yeast mixture. Mix until a dough begins to form.

2. Kneading the Dough

Turn the dough onto a flour-dusted surface and knead it for about 10 minutes until it becomes smooth and elastic. You may use a stand mixer with a dough hook for this step.

3. Incorporating the Pork Lard

Once the dough is well-kneaded, flatten it slightly. Spread approximately 100g of pork lard over it. Fold the dough over the pork lard and continue kneading until the pork lard is thoroughly incorporated and the dough is silky.

4. First Rise

Place the dough in a lightly olive oil-greased bowl, cover it with a damp cloth, and let it rest until doubled in size. This should take about 1 to 1.5 hours, depending on the room temperature.

5. Rolling and Shaping

After the first rise, deflate the dough and divide it into small equal portions. Roll each portion into a thin strip, brushing each strip with the remaining pork lard, and shape them into spirals or coils.

6. Second Rise

Place the shaped spirals on a baking sheet lined with parchment paper. Cover loosely with a damp cloth and let them rise for another hour until they appear puffy.

7. Baking the Ensaimaditas

Preheat your oven to 180°C (356°F). Once preheated, bake the ensaimaditas for about 15 minutes or until golden brown. For precise baking, use a cooking timer to keep track.

8. Serving and Enjoyment

Allow the ensaimaditas to cool slightly, then dust them generously with powdered sugar. Serve them warm for the best taste. They pair beautifully with a cup of coffee or traditional Spanish hot chocolate.

Conclusion: Savor the Flavors of Madrid

Ensaimaditas Madrileñas bring a slice of Spanish culture and tradition into your home. The delicate layers and subtle sweetness of these pastries make them perfect for breakfast, a snack, or a delightful addition to any brunch spread. Enjoy the process of making this dish and the break from the bustling rhythms of city life, much like the relaxed, festive atmosphere of Madrid itself.