Shortcut Filipino Style Ensaymada Especial Food

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.

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!