Ensaymada

Ensaymada



Dough :
3/4 cup lukewarm water
3 tsp dry active yeast
1 tsp sugar
6 1/2 cups strong flour (bread flour)
1 cup sugar
3 Tbsp melted butter
3 egg yolks
2 tsp vanilla
1 1/4 cups whole milk
1/2 cup cooking oil

Topping:
 
butter - softened to room temperature
granulated sugar
grated cheddar

Cooking Instructions:

1. Mix the yeast,lukewarm water, and sugar in a small bowl, cover and set aside. After about 10-15 minutes it should start to foam. If it didn't that means your yeast is probably old. In that case, throw away the mixture and start again. If you are using instant, rapid-action, or fast-action dry yeast you can skip this step and add the yeast and sugar directly with the flour and the water with the other wet ingredients.
2. Combine the flour with the sugar in a large bowl.
3. In separate bowl, mix the melted butter, egg yolks, and vanilla.
4. Add in the milk. Mix well.
5. With a wooden spoon or with a mixer on low speed, stir in the milk mixture and the yeast mixture into the flour mixture. Combine well.
6. Add in the cooking oil and mix until well combined.
7. Cover and let it rest to rise in a warm area for about 1 hour or until double the size.
8. Punch down dough and turn out onto a well-floured surface.
9. Knead the dough while adding more flour. In the end it should be soft and sticky but should come away from fingers when kneading.
10. Prepare the baking moulds by brushing the bottom and sides with softened butter.
11. Divide into portions - 75-80 g  for medium-sized ensaymada and 25-30 g  for small ones.
12. On a greased surface, roll out each portion thin into a rectangle shape and brush generously with softened butter or with your choice of fillings - cheese, chocolate, ham, etc.
13. Roll portion from the long side into a thin log (about 1/2-inch or less in diameter).
14. Coil the rolled dough into a spiral shape inside the prepared moulds taking care to tuck in the outer end.
15. Cover loosely with tea towel and let rest at room temperature for 1-2 hours. They will double in size again.
16. Bake in a preheated oven at 180°C/fan 160°C/350°F for about 18-20 minutes for medium-sized ensaymada.
17. Cool completely on a wire rack.
18. Put toppings - slather softened butter then press top onto a small bowl full of sugar then sprinkle grated cheese on top.

Ensaymada

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:

1. Line a cookie sheet with parchment paper. Set aside.
2. Dissolve yeast and sugar in a small amount of lukewarm water. Set aside.
3. 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.
4. 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.
5. 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.
6. Punch down the dough and divide it into 15 pieces, each piece weighing approximately 2 oz.
7. 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.
8. 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)
9. 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.
10. Before serving, top with creamed butter, sugar and grated cheese.