Ensaymada

                                                                                       

Ingredients:

For the dough:

For the filling (you can choose):

For topping:

 

Preparation:

In a bowl of an electric stand mixer, combine the yeast, warmed milk, and 1 tablespoon of sugar.

Stir with a spoon to combine and let sit for 3-5 minutes until mixture is foamy.

In a separate large bowl, sift together the remaining sugar, all-purpose flour and salt. Stir to combine.

Add the flour mixture to the yeast mixture and beat with the paddle attachment of your mixer for 2-3 minutes.

In a medium bowl, beat the egg yolks together.

Add the eggs to the dough and continue mixing on medium speed for 3-5 minutes more, until dough just comes together.

After the dough just comes together, remove it from the stand mixer and place the dough on a lightly floured surface.

Roll out the dough until it is about 1/2 cm thick.

Place half of the butter in the middle of the dough, then fold over one side of the dough onto the butter.

Place the other half of the butter onto the middle of the dough, then fold over the other side of the dough onto the butter.

Fold the dough into a little package or ball shape, and place back into the work bowl of the stand mixer.

Exchange the paddle for the dough hook on your stand mixer.

Knead the dough and butter for 10-15 minutes on medium speed until butter is well incorporated and the dough becomes glossy and elastic.

Remove the dough from the bowl and roll into uniform ball.

Add the dough, seam side down, to another large bowl that has been lightly greased.

Loosely cover the bowl with plastic wrap and allow the dough to rise until it has doubled in volume 3 hours depending on how warm your kitchen is.

After the dough has doubled in size, punch it down, roll it into a ball again, then place back into the greased bowl and cover with plastic wrap.

Place the covered bowl into the refrigerator overnight.

The next day, pinch off  (we made 6 balls) from the dough.

Place the dough balls on a cookie sheet and cover loosely with plastic wrap. Allow the dough balls to rise again for another hour.

Roll out a ball of dough on a lightly floured surface until the dough is a long  rectangle.

Sprinkle your filling of choice (cheese, cinnamon and sugar, macapuno) in the center of the rolled out dough.

Roll the dough over the filling lengthwise into a rope shape. Repeat with the rest of the dough balls.

Then form each of the ropes into a spiral shape, making sure to tuck in each of the ends (looks like a turban).

Place each spiral into a lined baking tray (leaving some space between each other).

Preheat the oven to 180°C. Brush the top of each of the Ensaimada rolls with the eggwash, then place in the oven for 25 minutes, turning the pan halfway through.

Bake until the rolls are golden brown on top (you can leave them in there for longer if you want them a deeper brown).

Brush with the butter and sprinkle (we ommited this).