FILIPINO ENSAYMADA RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 13
Steps:
- 1. In the bowl of an electric mixer, combine water and evaporated milk and stir until well combined. Add the yeast to the mixture then the sugar, softened butter, eggs, salt and 2 cups of flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add the remaining flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 4 minutes more. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of olive oil all (vegetable oil will do) around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. (This helps prevent the dough from drying out.) Cover with plastic and let the dough rest for 15 minutes at room temperature. 2. On a floured surface, punch out the dough and divide into small pieces about 60 grams each. Roll out each piece thinly into 8"x5" rectangles. Brush surface with melted butter. Roll into a long rod and twirl into shape, locking the ends to seal. Place each piece in a greased ensaymada mold. Cover with plastic or wet kitchen towel so the dough won't dry up as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). If you don't have ensaymada molds, you can just arrange the twirled dough 1 1/2 inches apart on a parchment paper-lined cookie sheet. 3. Preheat oven to 325F. Bake for 15-20 minutes or until golden brown in color. Remove ensaymada from heat and allow to cool down in molds for 5 minutes. Carefully remove from molds and transfer to a cooling rack. Brush with creamed butter and sprinkle with sugar and grated cheese.
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