Best Ensaimada Sweet Rollsbuns Recipes

MALLORCA ENSAIMADA RECIPE

Steps:

• Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).
• Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.
• When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.
• When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.
• Roll the dough up from the bottom of the square to the top, and slice into rounds that are about 1-inch thick. Transfer to a plate.
• Lightly re-flour your workbench. Using your hands, roll out each individual round of dough into a long rope shape. Then shape each rope into the traditional snail-shell coil of the ensaimada.
• Line baking trays with parchment paper, and put the ensaimadas on top (leave plenty of space as the pastry will expand). Leave to rise until dough has doubled again in size (at least 3-8 hours, you can leave overnight).
• When ready to bake, preheat your oven to 350F (180C). Bake for 12-15 minutes or until golden brown on top. Leave to cool for at least 20 mins, and then dust with powdered sugar.

ENSAIMADA- SWEET ROLLS/BUNS

Steps:

• Sprinkle yeast over warm water and stir to dissolve.
• Add rest of (A) ingredients.
• Mix with a wooden spoon until smooth.
• Scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it.
• Cover and let rise about 30 minute.
• Mix together (B) and add to first dough mixture. Knead and shape into a ball using the mixer. Scrape down the bowl and rest the dough in it for another rise.
• Let rest until double. (about 40 min.).
• Finally, mix together (C)EXCEPT melted butter and cheese and add to the dough.
• Knead until smooth and satiny (about 5-10 min).
• Cover and let rise AGAIN for 60 minute.
• Divide the dough into golf ball sized balls and roll into thin ropes. Coil into 'beehives', place on greased sheet and brush with butter. Heap with grated cheese. Place rolls 2" apart.
• Let rise ONE last time (about 40 min).
• Bake 18-20 minute at 400 until nice and brown.

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.

FILIPINO PAN DE SAL

Steps:

• DIRECTIONS:.
• 1. Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• 2. When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• 3. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.