Mallorcan Ensaimadas Filled with Cabello de Ángel

Name: Mallorcan Ensaimadas Filled with Cabello de Ángel
Total time: 10800 s
Yield: 6 servings
Ingredients: 1 can cabello de ángel (Spanish pumpkin jam); 2 cups bread flour with 13% protein (250 grams); 1/3 cup water (75 grams); 1/4 cup sugar (60 grams); 3/4 teaspoon salt (4 grams); 0.7 ounce fresh baker's yeast (20 grams); 1 egg; 1 teaspoon oil (5 grams); Lard; Powdered sugar for dusting

Fini Bautista Angulo @finibautista

Mallorcan Ensaimadas Filled with Cabello de Ángel

Fini Bautista Angulo @finibautista

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Ingredients

3 hours

6 servings

1 cancabello de ángel (Spanish pumpkin jam)
2 cupsbread flour with 13% protein (250 grams)
1/3 cupwater (75 grams)
1/4 cupsugar (60 grams)
3/4 teaspoonsalt (4 grams)
0.7 ouncefresh baker's yeast (20 grams)
1egg
1 teaspoonoil (5 grams)
Lard
Powdered sugar for dusting

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Steps

3 hours

1

In a bowl (or in a bread machine pan, if using), add the egg, most of the water (reserve a little to dissolve the yeast later), salt, sugar, and sifted flour. Mix and knead until everything is well combined.
2

Finish kneading by hand if needed, especially if making a small batch and the bread machine doesn't mix well. When the dough starts to come together, add the yeast dissolved in the reserved water. Once the yeast is fully incorporated, add the oil.
3

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise until doubled in size.
4

Punch down the dough and divide it into six portions of about 2.5 ounces (72 grams) each. Shape each into a ball, cover with plastic wrap, and let rest for 10 minutes.
5

Grease your work surface with lard. Roll out each portion very thinly, then spread lard over the entire surface. Use your hands to stretch the dough as thin as possible.
6

Place a line of cabello de ángel along one edge and roll up into a cylinder. Let it rest while you prepare the next one. After resting, gently stretch each cylinder by tapping it lightly on the work surface to lengthen it.
7

On a baking sheet lined with parchment paper, coil each cylinder into a spiral, tucking the ends underneath. Let them rest in the turned-off oven, covered, overnight (about 10 hours).
8

Preheat the oven to 375°F (190°C) with heat above and below. Bake for 12 minutes. (You can reduce the amount of yeast depending on room temperature.) Once cooled, dust with powdered sugar and serve.