I hardly consider myself a master baker, especially when it comes to using yeast. I can wield yeast to my hearts desire, proofing, rising, punching down, and whatnot. However, it’s the shaping of the dough, and the actual baking that usually seems to go awry somehow. I blame it 100% on my own fault, of course there are other factors (usually being that I’m attempting a recipe for the first time) but one of my biggest foes is my oven, it never seems to bake at the proper temperature.
Ensaymada is a Filipino brioche type of bread, that’s usually topped with butter, sugar and a cheese called Edam. In the Philippines I’ve seen many versions, and even plenty of commercially produced products.
What you’ll need:
2 1/2 cups of bread flour
1 tablespoon of Salt
2 1/4 teaspoons of yeast (that’s one 1/4 ounce packet)
1/4 cup milk
1/4 cup of cream
1/4 cup of water
1/3 cup of shortening
2 egg yolks
1/3 cup of sweet potato
1 stick of butter (room temperature)
8 ounces grated edam cheese
1/2 cup of sugar
For the recipe:
in a medium saucepan, put the milk, water, cream and shortening, and warm until the temperature reaches 95* degrees on a thermometer.
In a mixing bowl, add the yeast, 1/2 cup of flour and salt.
Once fully combined, add the 1 egg, the sweet potato and another 1/2 cup of flour.
Mix until fully combined, and gradually add the rest of the flour.
Cover tightly with plastic wrap and refrigerate for 2 hours.
In two hours, remove the bowl and add the 2 egg yolks to the dough, mix thoroughly and cover again with plastic wrap. Chill for 4 hours.
After the 4 hours are up, remove the bowl from the fridge.
Pinch off a small amount (double the size of a golf ball according to the original author). Your are going to roll the ball until it has the appearance of a long rope. I know this sounds simple, but i promise you, it’s much more difficult than it sounds. ONce you have your ropes, you are going to coil each rope into a bun. They should resemble the look of cinnamon buns. Place the buns into a greased pan, and brush with melted butter.
Allow the buns to proof for 1 hour, they should double in size.
Bake the buns at 350 degrees for approximately 15 minutes.
Allow the brioche to completely cool off. Brush each bun with the room temperature butter.
Sprinkle each bun with the sugar and the grated Edam cheese.
At this point you can wrap the Ensaymada with plastic wrap and wax paper.
You can also put one into your broiler or toaster oven, and enjoy the amazing salty sweetness of the Ensaymada.
credit goes to Angsarap