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.
Nutrition Facts : Calories 325 kcal, Carbohydrate 32 g, Protein 5 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 340 mg, Sugar 10 g, ServingSize 1 serving
ENSAYMADA
Make and share this Ensaymada recipe from Food.com.
Provided by psalonzo93
Categories Yeast Breads
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 249.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 105.8, Sodium 371, Carbohydrate 34.3, Fiber 1, Sugar 10, Protein 5.3
ENSEMADA
My mom used to buy these at the commisary and I would have one for breakfast before school, growing up. I got this recipe from from the www.alohaworld.com website, contributor listed as Miulang. According to this recipe,"This a recipe for butter buns, a sweet treat that has no nutritional value at all but tastes good nonetheless. This recipe originally came from the Philippines but has since been adapted to the tastes of Hawaii residents." I can no longer get these and I am determined to try and make some. Prep time does not include rise times. Posted for safe keeping.
Provided by Kerena
Categories Breads
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk and water. Heat on stovetop until just below boiling. Add sugar and butter; stir to melt butter. Place in a large mixing bowl and let cool.
- Gradually mix in flour and egg yolks, then add yeast/sugar mixture. Mix well. Dough will be soft and sticky. Form into a ball and place in a clean, greased bowl. Cover and let rise 30-45 minutes, until doubled in bulk.
- Cover 2 large baking sheets with parchment paper.
- Spread butter on work surface. Rub some butter on hands to prevent sticking. Divide dough into 2 parts. Throw dough onto work surface about 10 times to firm it up.
- Divide each portion of dough into 6 balls. Form each ball into a rope, rolling and stretching until about 12" long. Coil each rope onto baking sheet, making a snail-shell shape. Leaving 2-3" between rolls. Let rise 40 minutes.
- Preheat oven to 350 degrees.
- Bake buns 10-15 minutes until light brown.
- Cool slightly then spread with butter and dust with sugar.
- SPECIAL NOTE: This batter is extremely sticky and hard to handle. Do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!
Nutrition Facts : Calories 296.9, Fat 11.1, SaturatedFat 6.2, Cholesterol 106.4, Sodium 84.6, Carbohydrate 42.3, Fiber 1.7, Sugar 8.5, Protein 7.1
ENSAYMADA
A traditional Filipino snack can easily be recreated in your home. When making this snack, keep in mind that you can never have it rise too long. The longer you rise the dough for, the ensaymada will be even fluffier.
Provided by Trisha
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.6 g, Cholesterol 73.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 135.5 mg, Sugar 7.8 g
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