Ensaymada
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- ½ cup lukewarm water
- 4 egg yolks
- ½ cup sugar
- ¼ cup evaporated milk
- ½ teaspoon salt
- ½ cup melted unsalted butter
- 3 cups all-purpose flour
- 2 1/2-3 cups grated cheddar cheese
Cooking Instructions:
- Line a cookie sheet with parchment paper. Set aside.
- Dissolve yeast and sugar in a small amount of lukewarm water. Set aside.
- In a mixing bowl, combine the egg yolks, sugar, milk, salt, ¼ cup melted butter, remaining water and 1 ½ cups flour to form a sponge dough.
- Stir in yeast mixture. Add the rest of the flour (1 ½ cups) and remaining butter (1/4 cup) then transfer the dough on a floured board.
- Knead dough until smooth and blisters appear (around 5-10 minutes). Transfer the dough in a greased bowl; cover with plastic wrap and let rise for 2 hours or until double in size.
- Punch down the dough and divide it into 15 pieces, each piece weighing approximately 2 oz.
- Form each piece into a ball and using a rolling pin, roll out thinly into a 5X4 inch rectangle. Brushed the surface with creamed butter and sprinkle with grated cheese. Roll as in jelly roll and form into a coil.
- Place in prepared cookie sheet, brush top of each ensaymada with melted butter and let rise for 4 hours or until double in size. (The longer you let it rise, the softer the ensaymada would be)
- Bake in a preheated 350° F oven for 10-15 minutes or until light golden brown (depends on the oven). Immediately brush the top of ensaymada with melted butter and let cool slightly.
- Before serving, top with creamed butter, sugar and grated cheese.
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