ensaymada

Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy!

Ensaymada Recipe

milk

sugar

shortening (-softened to room temperature)

yeast

flour

salt

butter (- softened to room temperature- for brushing)

butter (- softened to room temperature)

Kraft cheese (or other grated cheese)

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.

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Try this Ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Simply yummy!

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INGREDIENTS
▢1 cup milk
▢1/3 cup sugar
▢1/2 cup shortening - -softened to room temperature
▢1 envelope active dry yeast - (about 7-9 grams (1/4 oz) or 1 tablespoon) - proofed in 1/4 cup warm water ( See Note 1 for alternative)
▢3 1/2 cup flour
▢3 egg yolks
▢1/4 tablespoon salt
▢1/4 cup butter - - softened to room temperature- for brushing

TOPPINGS
▢1/2 cup butter - - softened to room temperature
▢1/2 cup powdered sugar
▢1 cup Kraft cheese - or other grated cheese

RECIPE NOTES
Note 1 - You may also use instant yeast which requires no proofing and can be added directly to the flour before kneading. Using instant yeast will also cut the rising time. Add the 1/4 cup of water for proofing ADY to the liquids instead.

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ENSAYMADA

Filipino sweet rolls filled with cheddar cheese and topped with vanilla sugar butter

Vegan Ensaymadas

g all-purpose flour

75 g unsweetened soy milk

active dry yeast

g soy milk

g Just Egg

g sugar

butter

all-purpose flour

½ tsp kosher salt

cheddar cheese (grated)

vanilla extract

In a small saucepan, whisk together the flour and soy milk for the tangzhong until no more dry flour remains. The mixture will be lumpy, but that&#39;s fine. Turn on heat to medium, and whisk constantly while cooking. Turn off the heat as soon as the mixture becomes a thick paste. This should only take a couple minutes. This is the tangzhong.

Into a stand mixer bowl, add the soy milk, sugar, Just Egg, and yeast. Use a spatula or whisk to mix until well-combined. Add the butter, flour, tangzhong, and kosher salt. Mix until a shaggy dough forms.

Place the bowl on the stand mixer and attach the dough hook. Mix on medium until the dough is soft and supple, about 5 minutes.

Lightly oil a large bowl with about 1 tsp of vegetable oil. Turn off the stand mixer. Form the dough into a ball, and transfer it to the oiled bowl. Use your hands to spread some oil across the entire surface of the dough.

Cover the bowl and let rise until doubled in size (about 1 hour).

Dough

Line a baking sheet tray with a silicone mat or parchment paper.

Punch down the dough. Turn the dough out onto a clean work surface (the dough should be oily enough to not need to flour the surface). Stretch or roll out the dough into a rectangle measuring about 12&quot; x 18&quot;.

Sprinkle about half of the sugar onto the center third of the dough, followed by about half of the grated cheddar cheese.

Fold over one side of the dough to cover the sugar and cheese.

Sprinkle the remaining sugar and grated cheedar cheese on top of the folded over dough.

Fold over the last third of the dough to cover the sugar and cheese.

Cut the dough into 6 equal pieces.

With each piece, make 2 long cuts along the length of the dough to divide the piece into 3 equal strands, leaving the strands connected at one end.

Braid the strands using the typical braiding method.

Starting at the connected end of the strands, roll along the length of the strands to form a ball. If any cheese has fallen out, you can just place the pieces on the surface of the dough ball.

Place the dough balls on the lined baking sheet tray. Loosely cover the sheet tray and let the dough rise until about puffy (about 1 hour).

Shaping

Use a spoon to mix together the softened butter, sugar, and vailla extract for the topping. Place in the fridge until ready to use.

Preheat the oven to 350ºF.

Once the ensaymada have risen, uncover the sheet tray and bake in the center of the oven until the tops of the rolls are golden brown, about 20-25 minutes.

Once the rolls are completely cooled, spread the vanilla sugar butter topping on the top of each roll.

Bake and Topping

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