London based Spanish chef Omar Allibhoy, is one of Paul’s guests on today’s Paul Hollywood Pies and Puds show. He dropped in to show the master baker a Spanish recipe with its roots in Mallorca, it is called Ensaimada Mallorquina.

The dough for the Ensaimada Mallorquina is made with flour, eggs, milk, water, yeast and sugar. The dough is rolled and shaped on a table or flat surface with olive oil and a rolling pin.

After resting the dough, a spiced mix (could be sweet or savoury) is then prepared with lard and olive oil then spread on the flattened dough.

The dough is then carefully rolled to form a long snake like structure, then stretched and curled into a spiral shape on a baking tray.

It is then place inside the oven at around 200C for about 15 to 18 minutes.

Once baked, remove from the oven and allow to cool, then finished off with icing sugar.