Filipino Ensaymada Recipe 415

ENSAYMADA RECIPE

Steps:

• Combine warm milk, yeast, and ½ cup sugar and stir until yeast and sugar dissolves in milk. Set aside to let yeast activate (approximately 10 minutes)
• In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly.
• Add the eggs, 1/2 cup butter, and activated yeast mixture (these are the ingredients that we combined in number 1) to the mixed dry ingredients. Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
• Knead the dough until texture becomes fine.
• Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for 2 hours.
• Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
• Using a dough slicer, divide the dough into four pieces.
• Roll each piece until shape becomes cylindrical.
• Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams).
• Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
• Combine ¼ cup melted butter with ¼ cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
• Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).
• Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
• Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
• Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.
• Remove the baked Ensaymada from the oven. Using the remaining melted butter and sugar mixture, paint the top of the baked ensaymada and sprinkle additional cheese.
• Serve hot. Share and Enjoy!

CLASSIC ENSAYMADA (FILIPINO BRIOCHE)

Steps:

• Mix yeast, water, and 1 1/2 teaspoons sugar in a small bowl. Set aside until bubbly.
• Heat milk and melt butter. Stir in 1/2 cup sugar and let it cool.
• Sift the measured flour into a bowl.
• Add yeast mixture, milk mixture, and egg yolks to the flour in a bowl and mix until well blended and bound, then transfer to a greased bowl. Let rise for 1 hour. I like to proof my dough in a 100°F oven.
• Punch down the dough and divide it into 4 pieces, about 165g each. Lightly knead each portion and form into a ball. Keep the balls of dough lightly covered while you work with each individual piece.
• Roll out one ball of dough into an oblong shape about 1/4 inch thick. Sprinkle with grated cheese (optional). Starting from the long side, roll the dough into a long log, pinch the seams, and roll the dough until it is about 15 inches in length, tapering the dough at one end. Starting at the thick end, roll the dough into a coil, and tuck the tapered end underneath. Place in greased brioche mold. Lightly cover while you repeat for the remaining dough.
• Preheat the oven to 350°F. As the oven preheats, allow the dough to rise at room temperature for about 20-30 minutes.
• Brush with melted butter and bake at 350°F for 15 minutes or until golden brown (with an internal temperature of 185°F).
• Brush the brioche with softened butter, sprinkle with granulated sugar, and cheese (optional). Enjoy!