Ensaimada (Mallorcan Sweet Spiral Pastry)

• 180 ml Whole milk, lukewarm
• 7 g Instant yeast
• 60 g Caster sugar
• 1 Egg, room temperature
• 1 medium Lemon, zest only
• 350 g Plain flour
• 5 g Fine sea salt
• 120 g Lard, softened
• 25 g Icing sugar

1. Warm the whole milk until just lukewarm. Whisk in the instant yeast and a spoonful of the caster sugar, then leave for 5 minutes until lightly foamy.
2. In a stand mixer bowl, whisk the egg with the remaining caster sugar and the lemon zest. Add the yeast mixture, then add the plain flour and fine sea salt.
3. Knead with the dough hook on medium speed for 10 to 12 minutes until very smooth, elastic, and slightly tacky. If it looks dry, keep kneading rather than adding extra flour; the dough should become supple.
4. Shape the dough into a ball and place in a lightly greased bowl using a little of the lard. Cover and leave to rise in a warm place for 60 minutes, or until doubled in size.
5. Punch down the dough and divide it into 2 equal pieces. Cover and rest for 10 minutes so it relaxes and is easier to stretch.
6. On a clean work surface, roll one piece into a rectangle, then stretch it gently with your hands until very thin and almost translucent. Brush a thin, even layer of lard over the surface, using about half the lard.
7. Starting from a long edge, roll the dough up into a tight rope. Coil it into a spiral on a baking tray, leaving a little space between the rings for expansion.
8. Repeat the stretching, brushing with the remaining lard, rolling, and coiling with the second piece of dough. Cover both spirals and leave to rise for 45 minutes, or until puffy and slightly jiggly.
9. Heat the oven to 190°C (375°F). Bake for 15 to 18 minutes until lightly golden and cooked through, rotating the tray halfway if needed for even colour.
10. Cool on the tray for 10 minutes, then transfer to a rack to cool completely. Dust generously with the icing sugar just before serving.

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