ensaymada recipe

The softest Ensaymada you will ever have! It&#039;s light, fluffy, and butter-rich. This is the best and easiest homemade Ensaymada you&#039;ll ever make. Skip using the rolling pin or coiling the dough. You won’t need a special molder either. Make it easier by shaping it into classic bread rolls.

Super Soft Ensaymada Bread Rolls

egg yolks (see note 1)

eggs

lukewarm water (temp 40c/105f) (mix with 1 teaspoon sugar)

tbsp yeast (active dry

bread flour

all-purpose flour

sugar

salt

whole milk (lukewarm

unsalted butter

white sugar (granulated or fine will do)

grated cheese (I used cheddar, add more if preferred)

Separate the egg yolks from the whites. Combine egg yolks and the 2 whole eggs in a bowl. Whisk lightly using a fork.

In a medium-size bowl, combine lukewarm water, 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, 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 5 minutes. Make sure to stop the mixer to scrape down the sides of the bowl.

Add half of the cubes of butter one at a time while running the mixer at low speed. Beat for 2 minutes. Stop the mixer to scrape down the sides of the bowl.

Add the second half of the cubes of butter one at a time. Beat until fully incorporated at low speed. Stop the mixer to scrape down the sides of the bowl.

Increase the speed to medium (speed 4 in my mixer) and beat for 4 minutes. Add additional flour as necessary, start with 2 tbsp and go from there. The dough is slightly sticky, soft yet stretchy, and pulling away from the edge of the bowl. Be careful not to add too much flour.

For the Dough

Transfer to a bowl sprinkled with a little bit of flour on the sides and bottom. Cover the bowl with a 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 and 5 for more information.

Rise # 1 Warm rise or cold rise

Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minute by hand. 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 or 2 ounces each. Adjust based on your preference.

Transfer the rolls to a greased baking pan lined with parchment paper. Cover with a towel and let it rise until double in size. This could take 1 hour or more depending on the room temperature. See notes 4 and 5 for tips.

Rise #2 Shape the rolls

Preheat oven at 180c/350f, 15 minutes before the dough rolls finish rising. Bake the Ensaymada bread rolls for 18 to 20 minutes until the top turns light brown.

Let the bread cool completely before removing from the pan. To take it out of a pan, place a wire rack or plate over the top of the bread and flip. Peel off the parchment paper from the bottom then transfer to a serving plate.

Baking

Mix butter and sugar. Spread over the Ensaymada bread rolls.

Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!

Topping

https://www.youtube.com/watch?v=lpYn_0DpuJY

#ensaymada
GET THE FULL PRINTABLE RECIPE HERE:
 https://www.rivertenkitchen.com/super-soft-ensaymada-bread-rolls.html
NOTE: A couple of updates have been made to this recipe. Please follow the exact ingredients in the link. Thank you!

The softest Ensaymada you will ever have! It's light, fluffy, and butter-rich. Skip the rolling pin or coiling, make it easier just by making it into classic bread rolls. This is the best and easiest homemade Ensaymada you'll ever make.

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How to make Super Soft Ensaymada Bread - easiest recipe! no rolling pin or special molder needed!

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

Ensaymada Recipe

milk

shortening (-softened to room temperature)

yeast

flour

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.

https://www.youtube.com/watch?v=guNnJSgiZbM

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

For more great tips, details and to print this recipe, visit our homepage 👇
www.foxyfolksy.com/ensaymada-recipe

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.

Visit our Homepage:
www.foxyfolksy.com

ENSAYMADA

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