Super Soft Ensaymada Bread Rolls 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.

SUPER SOFT ENSAYMADA RECIPE

Steps:

• Activate yeast in 1/4 cup lukewarm water and 1 teaspoon sugar. Set aside for 10 minutes.
• In a mixing bowl with whisk attachment, combine soften butter, sugar, ½ cup milk, salt, egg yolk and activated yeast. Whisk at low speed (KitchenAid #2) for 2 minutes.
• Replace whisk attachment with dough hook. Add flour in 3 batches.
• Add 1st batch of flour and beat at low speed (#2) until combined. Scrape the sides of mixing bowl, add the 2nd batch of flour and the remaining ½ cup of milk. Beat until combined at low speed. Scrape again the sides and add the last batch of flour, beat at low speed until combined. Adjust the speed to medium (KitchenAid between #4 to #6 speed) beat until well incorporated. This process will take about 4 to 5 minutes.
• Don't overwork the dough.
• Dough will be sticky. Once dough starts to clump up on dough hook and pulls away slightly from the sides, flour spatula and hands. Remove dough and form into a ball.
• Transfer dough in a floured (1/2 teaspoon flour) or greased bowl covered with cloth.
• Rest and rise dough at room temperature for 1 ½ to 2 hours or until it doubled in size.
• Note: I proof dough in oven. Before mixing the dough, I boil water in a medium pot half full and I turn the oven to the lowest setting of 170 degrees F for 4 minutes. When done, place pot in oven with door shut. This will create a warm environment for dough to rise. This is best done when your house has centralized a/c or cold in the house. No need to cover bowl.
• Lightly flour spatula, hands, work area, rolling pin and cutter. Avoid adding too much flour in dough. Remove dough from bowl using spatula. It will deflate on its own without punching the dough.
• Place dough in floured working area. Sprinkle ½ teaspoon flour on top of dough for easy handling. Watch my video (coming soon) to see how I do it.
• Form dough into a log, divide into 3 pieces. Cut each piece into 6 rolls a total of 18 rolls.
• Use a floured rolling pin, take a dough and roll out the piece into 8 inch x 4 inch rectangle. Lightly brush surface with soften butter.
• Roll dough from it widest area into a log, coil and tuck the ends in the middle.
• Place each roll in a greased ensaymada mold. No need to grease non-stick mold.
• Let it rise in room temperature or place mold in oven with oven door shut for 1 hour to rise. Note: Pot of boiling water should be in oven.
• If you are using oven to rise dough, remove mold from oven.
• Preheat oven and bake at 350 degrees F between 12 to 15 minutes or until golden.
• Remove ensaymada from mold as soon as possible and transfer to a wire rack to completely cool.
• Prepare buttercream. Combine soften butter and powdered sugar. Brush top of ensaymada with buttercream and sprinkle grated cheese. Or you can spread soften butter on top of ensaymada, sprinkle some granulated sugar and grated cheese.
• If house is cool, store ensaymada in a sealed container up to 2 to 3 days in room temperature then transfer to fridge. Enjoy!

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!