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Tear and share swirl

Tear and share swirl


Based on a Mallorcan ensaïmada, this is traditionally made with lard, but you could use butter instead

  • Feeds 16 Feeds 16
  • Ready in 1 hour

Each serving contains

  • Energy
    1039kj 248kcal
  • Fat
    Med 15%
  • Saturates
    High 26%
  • Sugar
    Med 12%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 32g

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  • 160ml Co-op semi-skimmed milk
  • 500g strong bread flour, plus extra for dusting
  • 150g Fairtrade caster sugar
  • 7g sachet Co-op instant dried yeast
  • 2 Co-op British free range eggs, plus 1 yolk
  • 80g Co-op unsalted butter, softened
  • 80g lard
  • Icing sugar, to serve


  1. Heat the milk until lukewarm
  2. Put the flour in a bowl with the sugar, make a well in the centre and add the yeast
  3. Pour in the warm milk and leave for 5 mins — a froth will form
  4. Lightly beat the eggs and yolk, then stir in until you have a dough, adding more flour if necessary
  5. Turn out onto a floured surface and knead for 6-8 mins, until smooth
  6. Leave, covered, in a warm place for 1-2 hours, or until doubled in size
  7. Knock the air out of the dough, then roll into a rectangle about 60cm x 45cm
  8. Mix the butter and lard into a paste and spread all over the dough
  9. Starting at a long edge, roll it up tightly until you have a sausage shape
  10. Continue to roll it out as long as you can
  11. Starting in the middle of a baking sheet, coil the dough, leaving space in between for rising
  12. Cover and leave again in a warm place for 1-2 hours or until doubled in size
  13. Preheat the oven to 180°C/fan 160°C/Gas 4
  14. Then bake the ensaïmada for 20-25 mins, until golden
  15. Allow to cool slightly, then dust with icing sugar to serve