The ensaimada is an essential gastronomic wealth. For this reason, the brilliant Catalan writer Josep Pla described it as "the lightest, airiest and most delicate thing in the pastries of this country." Its legacy is so old that it is classified as a product with denomination of origin.
The only thing that is known with any certainty is that ensaimada comes from the word saim, which in Mallorcan means lard. Now, there are several theories about its origin. One of them attributes the creation to the Arabs who occupied the islands since 1909 and who made a snail-shaped candy known as bulema. This candy had a similar shape and similar ingredients, except for the lard.
However, the version that many historians defend is that his birth is Jewish origin. As with the Arabs, the Jews make a bread called bulema for the Sabbath; in the shape of a braided spiral. The bulema symbolized the desire for a long life and the fusion of the human and the divine. They also did not use lard, which is essential in current production, so this ingredient could have been added after their expulsion as a way to identify the Jews who had really converted.
This sweet, essential in the gastronomy of the Balearic capital, It evolved over the years. One of the big 'revolutions' was adding filling; the main and most popular, the angel hair. However, depending on the time of year, the internal dressing is varied, from sobrasada to figs or apricot, everything goes well with the ensaimada.
This is how an ensaimada is made
Its appearance is flattened and spiral-shaped, sprinkled with icing sugar. Its spongy interior is thanks to the mixture of flour, water, sugar, eggs and lard, which gives it its unmistakable flavor and texture.
The process of making the ensaimada is an art passed down from generation to generation in the ovens and city pastries. After kneading and letting the dough ferment for hours, it is stretched and rolled into a spiral. It is then baked until it acquires its characteristic golden color and its flavor fills the kitchen. Finally, it is sprinkled with icing sugar, thus creating a perfect combination of flavors and textures that delight the palate.
Three iconic places in Palma to try ensaimada
Can'n Joan de s'Aigo
This iconic cafe in the heart of palm is known for its deliciously fluffy ensaimadas and traditional atmosphere. Founded by Joan Thomas in the year 1700, it became famous for making ice cream with fruit juice. At the beginning of the XNUMXth century, the establishment was moved to the current location, preserving the hand-painted sign of the La Roqueta factory. Products such as ensaimadas or bedrooms, daily artisanal production, they continue to give their name to this legendary business, now with three locations, run by seven cousins of the family.
Forn Background
With more than a century of history, Forn Fondo is a family bakery which dates back to 1911. The oven, the façade and the counter are still preserved from this period. Currently, the fourth generation Llull is in charge of the business, the brothers Pau and Neus, who maintain the traditional recipes from his great-great-grandparents, using high quality ingredients. The ensaimadas from this oven have the guarantee seal denomination of origin Ensaimada from Mallorca.
Soca Fornet
Their ensaimadas are made just as they were made in the past, with sourdough. They make it with local and natural products, without additives and with a 24-hour natural fermentation process. Organic Mallorcan black lard is used. Although the current business was managed a few years ago, the 1916 oven retains, among other things, its characteristic art nouveau style facade, made of wood and promoted by Jaume Alemany. In addition, its owners are also dedicated to recovering recipes from traditional Majorcan pastries, for subsequent production and sale or as they themselves call it: “local gastronomic archaeology”.
