Traditional Ensaymada

Classic Ensaymada

INGREDIENTS:

Updated: 9/25/18 - bullet #4 and #6 - adding flour to mixture.
How to bake using Manual / Traditional method:

Dissolve yeast in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
In a large bowl, combine 2 cups flour, beaten egg, yeast mixture. Stir or mix to combine.
Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture.
Add another 1 cup of flour and more if needed (1 tbsp at a time). Continue mixing until a dough is formed.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. (The dough should be soft and still slightly sticky.)

If dough is overly sticky when you do this, you need to add a bit more flour, about 1 tablespoon at a time.
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the cut dough, roll into a rope and make a spiral shape.
Arrange in a tray and cover with a damp cloth or plastic wrap and let it rise for 20 minutes.
Preheat oven to 325 degrees F.
Bake for 18-20 minutes.
Brush with melted butter as soon as it comes out of the oven. It will keep the ensaymada moist.
Place on cooling rack. When cooled down, brush the top with margarine and coat the top with sugar.
Serve immediately.
Enjoy! See below photos for more serving options.

TIPS:

Always check before the set time. Set time at 15 minutes and check if top is golden brown. Baking depends on the size of each ensaymada. The smaller it is, the shorter the oven duration.
Flour addition will depend on how your dough looks like. Factors affecting exact measurement of flour is the size of egg and brand of milk and butter being used.

***Recipe yields about 20 pcs depending on size.

Updated: 9/25/18 - bullet #4 & 6 - adding flour to mixture.
How to bake using a Mixer / Kneader:

Dissolve yeast in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
In a mixing bowl, combine 2 cups flour, beaten egg and yeast mixture. Mix on level 2 with dough hook to combine.
Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture.
Continuing on speed 2, gently add another 1 cup of flour.
Mix and add flour (if needed) about 1 tablespoons at a time or until dough forms and starts to clean sides of bowl. (The dough should be soft and still slightly sticky.)
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap and let it rise in a warm place for at least an hour.

After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the cut dough, roll into a rope and make a spiral shape.
Arrange in a tray and cover with a damp cloth or plastic wrap and let it rise for 20 minutes.
Preheat oven to 325 degrees F.
Bake for 15-20 minutes.
Brush with melted butter as soon as it comes out of the oven. It will keep the ensaymada moist.
Place on cooling rack. When cooled down, brush the top with margarine and coat the top with sugar or dunk it in sugar.
Serve immediately.
Enjoy! See below photos for more serving options.

TIPS:

Always check before the set time. Set time at 15 minutes and check if top is golden brown. Baking depends on the size of each ensaymada. The smaller it is, the shorter the oven duration.
Flour addition will depend on how your dough looks like. Factors affecting exact measurement of flour is the size of egg and brand of milk and butter being used.

***Recipe yields about 20 pcs depending on size.