Goldilocks Ensaymada

I was so excited to make this! This is the first time that I baked bread that uses yeast and undergone proofing period and I'm so happy with the outcome. Though mine tasted not too sweet, the bread itself came out soft which was my main goal. I used another recipe for toppings which I will share below. I found out that dipping the ensaymada with granulated sugar after brushing it with butter/powdered sugar/vanilla plus a generous amount of cheese will make it so much tastier and sweeter which my family loved more.

I made 16 ensaymadas, the first batch(6pcs) I made with just butter toppings & cheese while the rest had butter toppings/granulated sugar and cheese...so yummy! I also used my 10 big mamon molders while I used my aluminum round pan for the rest.

After cooling the bread, brush it with the toppings I used below:

Toppings:
butter                    1/4 cup
powdered sugar    1/4cup
vanilla                    1tsp
cheese                   grate this generously on top of the bread with toppings
 
 
 
Here's the recipe:
ENSAYMADA (Goldilocks)

INGREDIENTS:
INSTANT YEAST 2 TSP
WATER 2/3 CUP
ALL PURPOSE FLOUR 3 ¾ CUPS
SUGAR 1/3 CUP
SALT 2 TSP
EGGS 3 LARGE EGGS
EVAPORATED MILK 1/4 CUP
BUTTER, UNSALTED 1/3 CUP

TOPPING PER PIECE
BUTTER, UNSALTED CREAMED
CHEDDAR CHEESE, GRATED
SUGAR

PROCEDURE:
Pre-heat oven to 325’F
1. Dissolve yeast in 1/3 part of water. Set aside
2. 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.
3. 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
4. Add unsalted butter and continue mixing until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.
6. Let the dough rest for 15 minutes at room temperature.
7. Punch down the dough and divide it into pieces weighing 60 grams each.
8. Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
9. Roll out the piece thinly into 8x5 rectangles . brush the surface with butter.
10. Roll into a long rod and twirl into shape, locking ends to seal.
11. Place each piece in a greased ensaymada molder.
12. Let the dough rise until it doubles in size.(approximately 1 hour and 30 minutes at room temperature)
13. Bake for 17 minutes or until golden in color.
14. Let the bread cool then remove it from molder.
15. Brush the top of each ensaymada with creamed butter and sprinkle with cheese and sugar.
NOTE: ingredients may be mixed by hand. Be sure that all ingredients are incorporated well and the gluten must be developed.
 

5 comments:

Anne Regalado said...

Cecil , they look so good ! I've been eyeing that recipe for quiet sometime now :P :D Will make these yumminess sometime this month .....

sanna said...

I tried making ensaymada using another recipe and they were a complete fail. I might try the recipe you used. Mahirap ba?

Cecil De Jesus said...

medyo mahirap sis! kasi kelangan i-knead mo ung dough. since first time ko di ko alam kung ok na ba yung knead ko or kulang pa. medyo sticky kasi kaya dinagdagan ko ng dinagdagan ng flour kaya in the end medyo tumabang yung bread ko. pero since meron namang toppings, di naman halata na matabang, pero sobrang lambot talaga nung bread ang sarap kagatin!

marnel fernandez said...

d ko maintndhan ung recipe..pwede ba pashare nmn ung version mo.tnx

Danica Guintu said...

Ate can I have the recipe=)

 

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