ENSAYMADA

Ensaymada Recipe - Soft and Fluffy

INGREDIENTS:

Topping:

Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a long cylindrical shape.

Roll up starting from the side all the way to the other side.

until it forms a rope.

The opening should be enough for you to slide the end of the rope into the opening and make it peek at the top of the ensaymada.

Form into ensaymada knots.

Ensaymada topped with grated cheese.

How to make Ensaymada using Manual / Traditional method:

Dissolve yeast in water and 1/4 cup sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside.
In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)

(Before you roll up you can also add cheese on top of the flattened dough if you want.)

Hold both ends and swing gently to elongate.
Form into ensaymada knots. (see picture above)
Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven.
Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture.
Top with grated cheese.
Serve hot. Enjoy!

I suggest to bake the ensaymada using this kind of mold to achieve a better shape.

How to bake Ensaymada using a Mixer / Kneader

Place all dry ingredients including yeast into a bowl except 1/2 cup all purpose flour.
Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
Combine all liquid ingredients then add to flour mixture and mix 1-2 minutes longer.

Continuing on speed 2, gently add all purpose flour. ** Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic. Mix until dough starts to clean sides of bowl, about 2 minutes.
Lower bowl on mixer and remove dough from the bowl and dough hook.
Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it rise for at least an hour.
After an hour, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)
Hold both ends and swing gently to elongate.
Form into ensaymada knots. (see picture above)
Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 350 degrees F. Bake for 15 minutes.
Remove from oven.
Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture.
Top with grated cheese.
Serve hot. Enjoy!

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