Classic Ensaymada Filipino Brioche Recipes

SUPER SOFT ENSAYMADA BREAD ROLLS

Steps:

• In a medium-size bowl, combine lukewarm milk, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until it froths.
• Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
• Add milk-yeast mixture, eggs, and egg yolks to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated. about 2 minutes. Scrape down the sides of the bowl as needed.
• Add the cubes of butter one at a time while running the mixer at medium speed. Beat for 5 minutes.
• Increase the speed to high and beat for 15 to 20 minutes. Add additional flour as necessary while kneading, start with 2 tbs, and go from there. I added about 4 tbsp more. After kneading, the dough will be slightly sticky, soft yet stretchy, and pulling away from the sides of the bowl.
• Transfer to a greased bowl. Cover the bowl with plastic wrap and seal the edges. Let it rise for 2 to 3 hours at room temperature until double in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See notes 4, 5 and 6 for more information.
• Greased baking pan and line it with parchment paper. If using non-stick brioche molder greased it thoroughly specially the flutes. You can use butter or oil.
• Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minutes in a stand mixer or by hand. If the dough is too loose, chill in the fridge for 1.5 hours(see note 6).
• Divide the dough and form into the desired size of rolls (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g to 60g or 2 ounces each. Adjust based on your preference.
• Transfer the rolls to a baking pan or brioche molder greased with butter. Cover with cling wrap and let it rise until double in size. This could take 1 hour or more depending on the room temperature.
• Preheat oven at 180c/350f, 15 minutes before the dough rolls finishes rising. Bake the Ensaymada bread rolls for 12 to 15 minutes or until the top turns light brown. Do a check at 10 minutes just to be sure.
• Let the bread slightly cool then remove from the pan. Place a wire rack and cool completely.
• Mix butter and sugar. Spread over the Ensaymada bread rolls.
• Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!