Ensemada Recipes

ENSAYMADA RECIPE

Steps:

• In a mixing bowl, mix together milk, shortening, sugar and salt.
• Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
• Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
• Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
• Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
• Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
• Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
• Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
• Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
• Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
• Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.

MALLORCA ENSAIMADA RECIPE

Steps:

• Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).
• Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.
• When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.
• When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.
• Roll the dough up from the bottom of the square to the top, and slice into rounds that are about 1-inch thick. Transfer to a plate.
• Lightly re-flour your workbench. Using your hands, roll out each individual round of dough into a long rope shape. Then shape each rope into the traditional snail-shell coil of the ensaimada.
• Line baking trays with parchment paper, and put the ensaimadas on top (leave plenty of space as the pastry will expand). Leave to rise until dough has doubled again in size (at least 3-8 hours, you can leave overnight).
• When ready to bake, preheat your oven to 350F (180C). Bake for 12-15 minutes or until golden brown on top. Leave to cool for at least 20 mins, and then dust with powdered sugar.

MALLORCAN ENSAIMADAS

Steps:

• In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
• Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until golden brown.

ENSEMADA

Steps:

• Combine milk and water. Heat on stovetop until just below boiling. Add sugar and butter; stir to melt butter. Place in a large mixing bowl and let cool.
• Gradually mix in flour and egg yolks, then add yeast/sugar mixture. Mix well. Dough will be soft and sticky. Form into a ball and place in a clean, greased bowl. Cover and let rise 30-45 minutes, until doubled in bulk.
• Cover 2 large baking sheets with parchment paper.
• Spread butter on work surface. Rub some butter on hands to prevent sticking. Divide dough into 2 parts. Throw dough onto work surface about 10 times to firm it up.
• Divide each portion of dough into 6 balls. Form each ball into a rope, rolling and stretching until about 12" long. Coil each rope onto baking sheet, making a snail-shell shape. Leaving 2-3" between rolls. Let rise 40 minutes.
• Preheat oven to 350 degrees.
• Bake buns 10-15 minutes until light brown.
• Cool slightly then spread with butter and dust with sugar.
• SPECIAL NOTE: This batter is extremely sticky and hard to handle. Do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!

ENSAYMADA

Steps:

• Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.
• Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.
• Place dough into a greased bowl and let rise until doubled in size, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.
• Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.
• Remove from the oven and brush warm tops with melted butter, dust with sugar, and sprinkle with Cheddar cheese. Serve warm.