Ensaymadas Food

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.

ENSAYMADAS

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

Steps:

• Combine sponge ingredients in a mixing bowl. Mix until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
• Place the dough ingredients except butter in a mixing bowl. Mix until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Place in a bowl, cover with damp cloth and let rise again until double in bulk.
• Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
• Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top generously with grated cheese and sprinkle with sugar.

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.

SHORTCUT FILIPINO-STYLE ENSAYMADA ESPECIAL

Steps:

• Take a sweet roll
• Spread butter on top.
• Sprinkle sugar over the butter.
• Garnish with cheese and ham.
• Eat & enjoy!