Ana's Passion - Ensaymada

DESCRIPTION

Ensaymada is a Filipino sweet fluffy bread. They usually comes with 2 different styles; first the classic or original ensaymada (will always be my favorite) it has a shape like a snail and coated with margarine and sugar on top. Second the upgraded version, coated with butter or buttercream cheese and loaded with cheese on top. But Nowadays you can also buy more varieties and flavors, like ube, chocolate and some has filling inside.

INGREDIENTS

For the Dough:
5 egg yolks
1 whole egg
180g warm milk
7g instant dry yeast
290g bread flour
260 g all-purpose flour
150g granulated sugar
1/4 tsp salt
180g room temperature butter, cut into small cubes

For the Toppings:
50g cream cheese
100g butter
130g powdered sugar
margarine

PREPARATION

Making the dough:

Step 1
In a bowl pour the milk, sugar, and instant dry yeast. Mix well until dissolved a little the yeast, it's not necessary to dissolve completely and to proof because we are using instant yeast. But If you are using active dry or fresh yeast, I will put the conversion on the list of ingredients and how to use it.

Step 2
Bit the egg yolks and one whole egg. Add to the bowl with milk-yeast mixture and combine well.
Add half of the flour and mix until absorbed the flour then add the salt. We are adding gradually the flour because we are not using a dough mixer. But if you have one, mix at the lowest speed for 2 minutes then increase to medium speed until smooth, soft, and elastic for 12-15 minutes.

Step 3
Add all the remaining flour and combine everything well and gather all the flour on the side until formed the dough. Don't forget to leave a little bit of dough on the counter for kneading.

Step 4
Add the cubes of butter one at a time while folding the dough. Let the butter to absorbed and continue kneading on the counter. Knead the dough for 12-15 minutes or until becomes elastic.
For me the easiest way to knead the sticky dough by hand is using the slap and fold technique, you may check this link to learn about this effective way to knead the sticky dough "Knead your sticky dough in less then 10 minutes". When kneading by hand avoid adding additional flour because it will change your final product.
A way to know if your dough is ready is by doing a windowpane test. If you can stretch the dough without breaking and you can see the light come through it means the gluten is well developed. This provides a better rise in the bread and a good final result.

Step 5
Once you achieved the elastic dough, grease the bowl and put the dough inside, cover with a kitchen towel or plastic wrap and let it rest for 2-3 hours until it doubles in size depending on the room temperature.

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Cutting the dough:

Step 1
Transfer the dough to the counter greased with butter or oil, this will prevent sticking the dough and work easier.
Deflate the dough by punching or pressing it to release the air from the first fermentation.

Step 2
Cut into two and form them into a log. Once formed, divide the dough into approximately 60grams each depending on how big you want to make.
Form each piece into a smooth ball and cover again and ferment for 1-2hours until double in size.

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Making the topping:

Mix the butter and powdered sugar until completely combined and add in the cream cheese (optional)

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Baking the dough:

When the dough is double in size, bake at preheated 170°c for 13-15 minutes or until the top turns light brown.
Let the dough slightly cool for around 5 minutes then remove it from the pan. Place them on a wire rack and cool completely.

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Topping:

Spread the cream over the Ensaymada bread and sprinkle grated cheese on top.
For a classic style, spread margarine or butter over the Ensaymada and
sprinkle with white sugar.
Now you can enjoy your homemade Ensaymad with coffee, tea, milk, or hot chocolate. Enjoy!

TIPS AND TRICKS

After cutting and shaping the dough, if you are not ready yet to bake them, you may put them inside the fridge to continue the fermentation
and you may leave the dough inside for 24 up to 48 hours. When you are ready to bake, unload from the fridge and stay on the counter for 1 - 1½ hours before baking.

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