A title that won’t mean anything to many! Ensimaida. I’ve been struggling to make an ‘Ensimaida’ for a long time.
It’s a delicious Spanish pastry that, I know, from Mallorca. A coil of rich, buttery yeast pastry filled with a tasty, fibrous golden goo.
After many years of the enduring mystery, daughter found out that the filling is pumpkin jam, called ‘Cabello de angel’ (angel hair). She made me some delicious jam with her pumpkins, and I started the quest for the perfect ensaimada.
So far it’s gone wrong thus:
First attempt. Too much bread to jam ratio. (Have downscaled the bread to 250g of flour from 500g.)
Second attempt. Jam boiled out the ends of the coil, ran about all over the place and caramelised to a unattractive black crust! (I now make a big fuss of folding the ends over and sealing the jammy goodness in).
Third attempt. When you use ‘Google translate’ on the Spanish web pages for this recipe, it says you should keep it in a ‘locked cupboard’ to rise! Well, my ‘locked cupboard’ was too hot. I killed the yeast, and ended up with a crunchy, jam-filled drain-pipe.
At the point, I ran out of pumpkin jam, and gave up trying to make ensaimadas.
However, now I have a fresh supply of pumpkin jam, (and the Halloween pumpkin head), and I’m ready to try again!
Dough is now ready for manipulation…. I’ll keep you posted.