Look: Ensaymada recipe from Goldilocks Bakebook
ENSAYMADA
Ingredients – Measurement:
Instant Yeast – 2 tsp
Water – 2/3 cup
All-purpose Flour, sifted – 3 ¾ cups
Sugar – 1/3 cup
Salt – 2 tsp
Eggs – 3 large eggs
Evaporated Milk – ¼ cup
Butter, Unsalted – 1/3 cup
Topping:
Butter unsalted, creamed
Cheddar cheese, grated
Sugar
Procedure:
Pre-Heat oven to 325° F
- Dissolve yeast in 1/3 part of water. Set aside.
- In a mixing bowl with dough hook or flat beater attachment, place the sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
- Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes.
- Add unsalted butter and continue mixing until gluten is slightly developed.
- Transfer the dough in greased bowl and cover with plastic.
- Let the dough rest for about 15 minutes at room temperature.
- Punch down the dough and divide it into pieces weighing 60 grams each.
- Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
- Roll out the piece thinly into 8” x 5” rectangles. Brush surface with butter.
- Roll into a long rod and twirl into shape, locking ends to seal.
- Place each piece in a greased ensaymada molder.
- Let the dough rise until it doubles in size. (Approximately 1 hour and 30 minutes at room temperature)
- Bake for 17 minutes or until golden in color.
- Let the bread cool then remove it from molder.
- Brush the top of each ensaymada with creamed butter and sprinkle with grated cheese and sugar.
NOTE:
Ingredients may be mixed by hand. Be sure that all ingredients are incorporated well and the gluten must be developed.
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