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NOVELTY!!!! Exquisite combination of wholemeal and rye flour with cereals on top, make this ensaimada a delicacy very delicacy.

Ingredients: Flour, water, sugar, rye flour, brown cane sugar, sourdough, lard, eggs, wheat bran, yeast and salt.

Ideal for: Gift - Breakfast - Snack - Celebrations

What do you fancy ?: Integral




After kneading the dough and a few resting times, the dough is stretched on a table to put the corresponding filling and wrapped over it giving it that characteristic form of "churro" and then kneel it on a baking sheet and let it rest for 12 at 6pm. At its optimum fermentation point, it is cooked in our oven and then allowed to cool to be packaged and handled with love and thus achieve the best possible conservation and durability.




At the time of consumption it is recommended to preheat the oven to 180º, and once the temperature has been reached the oven is STOPPED. The ensaimada is removed from its packaging and placed in the oven STOPPED for 3 minutes, no more. It is taken out of the oven, the sugar is put to taste and it is ready to consume, as if it were freshly made !!

Integral ensaimada without filling

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