Ensaymada is one of my favorite baked good items that reminds me of the Philippines. I used to eat so much of this delicious sweet bread when I was a little kid! If Goldilocks isn't around your neighbourhood, try this delicious recipe!
6 1/2 cups bread flour
2 Tbsps instant yeast
2 Tbsps sugar
1 cup warm water
3 egg yolks
2 eggs
1 cup sugar
1 tsp salt
1/2 cup mashed potato
1/2 cup warm milk
2/3 cup butter, melted
Edam Cheese (For topping)2 Tbsps instant yeast
2 Tbsps sugar
1 cup warm water
3 egg yolks
2 eggs
1 cup sugar
1 tsp salt
1/2 cup mashed potato
1/2 cup warm milk
2/3 cup butter, melted
Dissolve 2 Tbsps. sugar and yeast in warm water. Set aside.
In a bowl, combine egg yolks, eggs, sugar, salt, mashed potato, milk and melted butter. Add half of the flour
and dissolved yeast. Mix thoroughly. Add enough flour to form a soft dough.
Transfer dough to a floured surface and knead just until smooth and elastic.
** Do not over-knead!**
Place dough in a lightly greased bowl, cover with a damp cloth and let rise until double in size, About 1 hour.
Punch down the risen dough. Shape dough into 24 balls if you want medium size Ensaymada, or 12 to 18 balls if you want large Ensaymada. Let it rest for 5 minutes.
Brush your rolling surface with some melted butter. Roll out each ball of dough thinly. Spread with some butter and cheese (if desired) or ube and macapuno filling. Roll lengthwise like a cigar, and rest for a few minutes. Shape each rolled dough into coil or snail shape.
Transfer the shaped doughs into Ensaymada molders or in greased baking sheets. Let rise for about 35 to 40 minutes.
Preheat oven to 350 degrees. Bake Ensaymada for 15 minutes or until golden brown in color.
Brush the tops with melted butter or butter icing, top with grated Edam cheese.
Place dough in a lightly greased bowl, cover with a damp cloth and let rise until double in size, About 1 hour.
Punch down the risen dough. Shape dough into 24 balls if you want medium size Ensaymada, or 12 to 18 balls if you want large Ensaymada. Let it rest for 5 minutes.
Brush your rolling surface with some melted butter. Roll out each ball of dough thinly. Spread with some butter and cheese (if desired) or ube and macapuno filling. Roll lengthwise like a cigar, and rest for a few minutes. Shape each rolled dough into coil or snail shape.
Transfer the shaped doughs into Ensaymada molders or in greased baking sheets. Let rise for about 35 to 40 minutes.
Preheat oven to 350 degrees. Bake Ensaymada for 15 minutes or until golden brown in color.
Brush the tops with melted butter or butter icing, top with grated Edam cheese.
For the butter icing:
1/2 cup softened butter, 1/2 to 3/4 cup granulated sugar. Beat the butter and sugar together. Spread on top of cool Ensyamada.
** If you spread the icing while the Ensyamada is still hot, the icing will just melt. **
