How to cook
Roll out the risen dough or roll it out into a very thin crust. Spread it with lard and roll it up. Cut it into 0.8″ (2 cm) wide pieces (I cut mine into slightly larger ones, because I wanted my Ensaimadas to be bigger).
Roll out each piece to transparency. Grease again with lard and roll into a roll and the roll into a spiral, by leaving a little space, because they rise.
Arrange them in a baking tray lined with parchment paper and leave to double in volume. Grease each Ensaimada with butter and bake them in a preheated oven at 360°F (180°C).
Grease the baked Ensaimadas with lard while they are still warm and leave them to cool. Before serving, sprinkle them generously with powdered sugar.
The Ensaimada de Mallorca are very tasty.