Ensaymada
Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy!
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup milk
- 1/3 cup sugar
- 1/2 cup shortening (-softened to room temperature)
- 1 envelope active dry yeast ((about 7-9 grams (1/4 oz) or 1 tablespoon) - proofed in 1/4 cup warm water ( See Note 1 for alternative))
- 3 1/2 cup flour
- 3 egg yolks
- 1/4 tablespoon salt
- 1/4 cup butter (- softened to room temperature- for brushing)
- 1/2 cup butter (- softened to room temperature)
- 1/2 cup powdered sugar
- 1 cup Kraft cheese (or other grated cheese)
Instructions
- 1
In a mixing bowl, mix together milk, shortening, sugar and salt.
- 2
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.
- 3
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.
- 4
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.
- 5
Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
- 10
Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
- 11
Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.