Ensaymada .....is a delicious Filipino sweet bread ! Originally from Majorca ,Spain which they called Ensaimada . You can read the history of this sweet pastry from Rina's blog :) I am glad that I have this
bad habit cravings to try out recipes that my lusty eyes ( for food porn only ) :p feasted on :p - And one of my favorite blog is Rina's - Bisous À Toi. I am very inspired by all her posts...beautiful cakes and beautiful photos and her beautiful family :) I love reading her posts and this Filipino Sweet Pastry - 'Ensaymada ' caught my attention and as usual I got to try it out to satisfy the craving . I was intrigued by her using ice water for a bread dough :) You know I always find it challenging to try out new method and I am glad I tried this out ! And even Wild Boar requested that I make this again for him. I want to share this deliciousness with all of you who loves to make your own bread...this is one that bread lover should not miss out :) Soft and fluffy and the awesome buttery sugar smell ......oooooo the craving is satiated finally !
One look, you would think it involves at lot of work but not really....but whatever... it is worth it ! When the baking process was going on in the oven, the buttery sugar smell wafting out of the oven , filled the whole house . I can't wait to savor it....the moment they were out of the oven....before it even cooled down completely, I took a bite into one...mmmmmm hot , almost cooked the greedy tongue, it was one delicious sweet bun that had me wanting more. Best eaten while it is still warm from the oven. But do not worry if you have some left overs...keep them in air tight container in the fridge, warm them in the microwave for 20 seconds and it will be like it just came out of the oven ! Believe me, this is an awesome sweet bread and I have Rina to thanked for sharing this awesome sweet bread :) If you want a step by step pictorial guide...you can hop over to Rina's blog and have an idea how it is being done :)
this sweet dough uses ice water...and it rose to double in an hour
knock down the air and flatten and roll into
a rectangle and then divide into four portions,
and roll each portion into a cylindrical shape,
cut each cylindrical roll into 50 g balls.
Roll and flatten each ball into an oval shape ,
brush melted butter and sugar mixture on center
( but I did not read properly and brush all over :p )
please read properly the instructions LOL!
sprinkle grated cheddar cheese and roll them
into a long cylindrical
now you are ready to form a spiral Ensaymada
( not clear go refer Rina's blog for )
practice makes perfect so in another month or so
I will be able to make a good looking Ensaymada :p
let them rest for 8-10 minutes, then put them into
the preheated oven and bake for 15 - 20 minutes till
they are golden brown
When the are out of the oven, do not be like me, wait a while,
dip the surface into a bowl of sugar ( press them down slightly )
They may not look perfect yet but they definitely taste HEAVENLY !!!!
imagine having these warm Ensaymadas with a cup of hot coffee
looking out of the window watching the rain pouring down......
whoa this is comforting.....
some I added left over grated cheese on surface for extra oomph
Ensaymada - taken from Bisous À Toi
500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver * I omitted this
4 egg yolks
225ml ice water
1/2 tsp salt
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated
1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - mine weigh 50g each
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot.
Enjoy and have a great weekend !
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