Ensaymada Recipe
User Reviews
4.9
Ensaymada Recipe
Description
This Ensaymada recipe uses a dough blended from milk, sugar, shortening, and salt, combined with active dry or instant yeast for fermentation. Flour is added in stages to create a sticky dough that develops gluten and rises until doubled in size. The dough is portioned and rolled thinly into rectangles brushed with butter, then rolled tightly into spirals to form the characteristic shape.
After baking, the rolls are generously topped with softened butter, powdered sugar, and grated processed cheese, which creates a rich and sweet flavor with a slightly savory finish. The texture is soft and tender with a light crumb, making it a popular snack or breakfast bread.
This recipe benefits from using instant yeast to shorten rising time and yields about 16 individual pieces. The method accommodates slight adjustments in flour to achieve the proper dough consistency.
Ingredients
- 1 cup milk
- ⅓ cup sugar
- ½ cup shortening -softened to room temperature
- 1 envelope active dry yeast (about 7-9 grams (¼ oz) or 1 tablespoon) - proofed in ¼ cup warm water ( See Note 1 for alternative)
- 3 ½ cup flour
- 3 egg yolk
- ¼ tablespoon salt
- ¼ cup butter - softened to room temperature- for brushing
TOPPINGS
- ½ cup butter - softened to room temperature
- ½ cup powdered sugar
- 1 cup processed cheese or other grated cheese, Kraft cheese
Instructions
- In a mixing bowl, mix together milk, shortening, sugar and salt.
- 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.
- 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.
- 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.
- Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
- Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.
Notes
- Instant yeast can be used instead of active dry yeast, added directly to flour without proofing, to shorten rising time.
- SAF Instant Gold yeast is recommended for sweeter doughs to achieve puffier texture and faster rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 340mg | 14% |
| Potassium | 68mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 420IU | 8% |
| Calcium | 120mg | 12% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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