Ensaymada Bread

Ensaymada or ensaimada is one of the oldest Filipino breads and a variation of Spanish bread. This is often spiral or twirly in shape and is topped with creamed butter, sugar, and cheese. When making this, you will need a lot of time to prepare it. So make sure you allow some lead time before your visitors arrive. This dish comes in different variations such as the addition of sugar, butter, cheese as a filling. It come in many different shape, as well. In this recipe, we use only butter as filling to lessen the fat content of the bread.Some locals, preferred spongy ensaimadas similar to that bought in Goldilocks bakeshop. The tips is: use muffin cups to get a perfect shape. Don’t worry, you
can still make this without muffin cups, however, and it will still be fine. Also,
sifting the flour before using it, is important to make the bread extra spongy
and smooth. You’re in luck because this recipe is probably close to what you are looking for! Now you know the secret? Don’t waste your time and start making this today.[hr][wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin][printfriendly][hr][two_third][btn color=”orange” target=””]Ingredients[/btn]For dough:

3 1/4 cups all purpose flour, sifted
extra flour for dusting
4 g (1 pack) instant yeast
4 tbsp granulated sugar
1 tsp salt
2 eggs beaten
1/4 cup fresh warm milk
1/3 cup warm water (110 degrees F)
3 tbsp melted butter
softened butter for filling

For toppings:

unsalted softened butter
grated edan or cheddar cheese
sugar

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Yield: 24
Time 1 hour 40 minutes
Level: Advanced
Cuisine: Filipino, Spanish

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Recipe Rating:

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[btn color=”orange” target=””]Cooking Video[/btn]

[btn color=”orange” target=””]Directions:[/btn]

In a mixing bowl, add water, yeast and a teaspoon of sugar. Stir until combined. Set aside in a warm place for at least 5-10 minutes or until foamy and bubbly.
In separate bowl, combine the sifted flour, remaining sugar and salt. Mix until well incorporated.
Add the wet ingredients starting by beaten eggs, milk, melted butter and yeast mixture. Mix until dough forms. (Add more flour if the dough is too wet.)
Place the dough on a floured surface and knead for at least 10 minutes until becomes smooth and elastic ball forms.
Transfer the dough in an oiled bowl and cover with plastic wrap. Put in a warm place and let the dough rise for at least 1 hour or until doubles its size.
After an hour, punch the dough in the middle to let the air scape. Place the dough on a floured surface and divide into four equal parts.
Form each piece into log shape (like an embutido). Divide into 4 individual pieces about 60 grams each.
Using a rolling pin, roll out each pieces thinly into a rectangular shape about 7-8 inches long and 4-5 inches wide.
Brush soft butter onto the center part. Roll out and seal by pinching all the edges. Form into a long, log shape about 12-14 inches long. Shape into twirl or spiral.
Place them into a grease ensaymada molder, or into baking pan with a muffin cup. Let them rest in warm place for at least 30 minutes.
After 30 minutes, bake them in a preheated oven at 325 degrees F for at least 20 minutes or until golden brown.
Remove from oven and allow to cool completely.
Remove the muffin cups. Brush the bread with softened butter, dip into a bowl of sugar and sprinkle with grated cheese.
Serve and enjoy!