Mallorca’s Ensaimada is a baked, fermented dough, made with flour, water, sugar, eggs, sough dough and lard.
It is an extremely traditional pastry in Mallorca. Documents dating back to the 17th century contain the first written references to the Ensaimada de Mallorca.
From the 18th century it became popular for the middle and upper class to eat it together with hot chocolate.
During the 19th century it reached international fame, many publications referred as typical Majorcan produce.
The Ensaimada is part of Mallorca’s cultural and historical heritage, becoming a benchmark for the island’s own confectionary.
It is an artisan product, as the experience of the baker is essential to lend it all its features.
Mallorca’s baking and breadmaking tradition, is one of its oldest guilds and dates back to the 14th century. More than 50% of Mallorca’s bakeries are over 150 years old.
Received protection in 2003, when the regulation was approved that recognizes it with a Protected Geographical Indication.
The shape of the ensaimada is a spiral of two or more turns. It is golden with a firm, crunchy texture. The bottom is oily due to the accumulation of the lard in this area. Inside you can see the fluffy pastry.