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.
Nutrition Facts : Calories 325 kcal, Carbohydrate 32 g, Protein 5 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 340 mg, Sugar 10 g, ServingSize 1 serving
ENSAYMADAS
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Provided by Angela Dimayuga
Categories Bon Appétit Bread Parmesan Cheese Christmas Philippines
Number Of Ingredients 11
Steps:
- Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.
- Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours.
- Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6-8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.
- Preheat oven to 325°F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25-35 minutes.
- Bake ensaimadas until golden brown and puffed, 20-25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar.
- Do Ahead
- Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1-2 hours.
ENSAYMADA
A traditional Filipino snack can easily be recreated in your home. When making this snack, keep in mind that you can never have it rise too long. The longer you rise the dough for, the ensaymada will be even fluffier.
Provided by Trisha
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.6 g, Cholesterol 73.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 135.5 mg, Sugar 7.8 g
FILIPINO ENSAYMADA RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 13
Steps:
- 1. In the bowl of an electric mixer, combine water and evaporated milk and stir until well combined. Add the yeast to the mixture then the sugar, softened butter, eggs, salt and 2 cups of flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add the remaining flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 4 minutes more. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of olive oil all (vegetable oil will do) around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. (This helps prevent the dough from drying out.) Cover with plastic and let the dough rest for 15 minutes at room temperature. 2. On a floured surface, punch out the dough and divide into small pieces about 60 grams each. Roll out each piece thinly into 8"x5" rectangles. Brush surface with melted butter. Roll into a long rod and twirl into shape, locking the ends to seal. Place each piece in a greased ensaymada mold. Cover with plastic or wet kitchen towel so the dough won't dry up as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). If you don't have ensaymada molds, you can just arrange the twirled dough 1 1/2 inches apart on a parchment paper-lined cookie sheet. 3. Preheat oven to 325F. Bake for 15-20 minutes or until golden brown in color. Remove ensaymada from heat and allow to cool down in molds for 5 minutes. Carefully remove from molds and transfer to a cooling rack. Brush with creamed butter and sprinkle with sugar and grated cheese.
SHORTCUT FILIPINO-STYLE ENSAYMADA ESPECIAL
For those far from the Philippines and nostalgic for Ensaymada Especial, this is a quick, easy, & very tasty way to experience it. I got the idea for using Hawaiian sweet rolls when I visited a food blog several years ago. I have since improved on the recipe by using spreadable butter (Smart Balance brand) and adding shredded mild cheddar cheese and prepackaged sweet diced ham (John Morrell brand) to give it that extra-special touch.
Provided by chef1aB
Categories Breads
Time 2m
Yield 1 bread, 1 serving(s)
Number Of Ingredients 5
Steps:
- Take a sweet roll
- Spread butter on top.
- Sprinkle sugar over the butter.
- Garnish with cheese and ham.
- Eat & enjoy!
Nutrition Facts : Calories 350.3, Fat 16.5, SaturatedFat 9.2, Cholesterol 39.5, Sodium 499.7, Carbohydrate 42.7, Fiber 1.3, Sugar 13.6, Protein 8.2
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- Mix together flour, sugar, yeast, and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated. (Alternatively, you can mix the ingredients for 2 minutes using an electric mixer fitted with a paddle attachment.)
- Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)
- Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.
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