Tuesday, April 15, 2014

Ensaymada (Brioche with cheese)

Last of the dough marathon day is Ensaymada. Definitely on the opposite side of the healthy spectrum with but this pastry is as Filipino as Adobo and Pancit. Goldilocks, a famous Filipino bakery back home made them the size of saucers topped with a ridiculous amount of margarine, sugar and shredded cheese. Definitely something to enjoy once in a while. Same dough with a different procedure one last time for one fantastic dessert.



4 cups of flour (2 cups all purpose/ 2 cups bread flour) plus extra for dusting
1/2 cup of sugar
2 tsp salt
2 tsp rapid rise yeast
2 tbsp powdered milk
3/4 cup +  1 tablespoon fresh milk 
3 eggs
6 tbsp melted unsalted butter
1/4 cup melted butter for brushing

1 stick  butter (creamed)
sugar to sprinkle
shredded cheddar cheese


combine all the dry ingredients in the mixer bowl (flour,sugar,salt,yeast,powdered milk)
-make a well in the center and add the wet ingredients (eggs, melted butter, fresh milk)
-with the dough hook attachment, knead the dough until smooth and elastic for about 10-15 minutes

-cover with cling wrap and rest for 15 minutes
-turn dough onto lightly floured surface and knead for 1 minute
-cut the dough into 20 pieces
-roll the dough into rectangular shape then brush with melted butter
-roll into a long log and twirl into shape and pinch to secure the shape
-let it rise until double for about an hour covered with a damp cloth
-preheat oven to 350 and bake for 18-20 minutes until slightly brown
-let it cool then brush the creamed butter and sprinkle with sugar and grated cheese


No comments:

Post a Comment