The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

MY SECOND ENSAYMADA

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vincent's picture
vincent

MY SECOND ENSAYMADA

now it's perfect this time very soft to eat and buttery




Ingredients (3-lb dough):
1 3/4 cup milk (evaporated)
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6 cups allpourpose flour
3/4 cup sugar
4 tsp instant dry yeast

Topping: softened butter(margarine), granulated sugar


Add dry ingredients in a bowls the 6 cups flour,instant dry yeast,salt mix together.. in the pan mix evaporated milk together the 1 3/4 cups sugar and the butter and heat the pan to boil. then cool to warm about 90-100 F. then poured into the flour and mix slowly , then knead about 5 minutes. let it rise for 1 hour. Once done, punch the dough, knead again then lay on the table and roll with a rolling pin to make it flat.  To keep the surface of dough from drying up, cover with clothes while you work on the ropes.)
Using dough cutter, make long ropes (about a foot long) about 1/2 of an inch thick, and coil. at the end of the coil press it tight so that it will not break the coil. some of mine i bake got loose note this...
Apply melted butter(brush) on coils and let rise for 1hour 1/2 inch apart on the tray
You may apply egg glaze prior to baking (if you want it darker brown upon baking). Bake at 350 for 12-15 minutes when finish...
You may apply melted butter as soon as they get out of the oven. Helps keep them soft by preventing too much moisture loss. Then apply softened butter and roll in sugar when ready to consume. or you may mix cinnamon together with the butter then dip in the sugar...


if you want to see more recipe visit the site: link :  kusinanimanang.blogspot.com/search/label/ensaymada


vincent

Comments

xaipete's picture
xaipete

Hi Vincent. Can you tell me more about what "ensaymada" is? Everything you baked looks very delicious!


Thanks, Pamela

vincent's picture
vincent

xaipete


Is round Filipino Pastry with our own special fillings, sweet butter bread twisted and twirled covered with a blend of butter (margarine), sugar, and shredded cheese. top with cream butter, sugar and grated queso de bola .


Fillings: Cream Cheese, Coconut,mashed mongo or Ube (Purple Yam)


thanks...


vincent


 


 

xaipete's picture
xaipete

Sounds delicious! --Pamela

ques2008's picture
ques2008

hi vincent,


i love ensaymada!  made it once and it turned out a disaster (were too hard!).  i saw manang's recipe as well and she added masched potatoes to keep them really soft.  did you tweak her recipe?  are they really super, super soft?


pamela, i know what ensaymada is but i'll let vincent answer that for you as I don't want to butt in :)  (tip:  like sweet brioche)

vincent's picture
vincent

ques2008


so you love ensaymada i did not tweak her recipe i just follow the instruction from kusinanimanangblog i've not tried added mashed potato to keep really soft i will try if it's so super soft... regarding my recipe to make it soft i think it's the egg coz change to large egg .... my first i bake in ensaymada the egg is small then in second attempt i change it to large egg i think it's the egg


my family say it's really soft today  then the  last i bake a lot difference


vincent

ques2008's picture
ques2008

ok, thanks, vincent.  i'll try your recipe one of these days.

ladychef41's picture
ladychef41

In the ingredient list, you say 3/4 cup sugar; in the directions, you say 1 3/4 cups sugar... Which is correct?  Thanks

vincent's picture
vincent

ladychef41


 


it's 3/4 cup sugar sorry about that my mistake


 


vincent

ladychef41's picture
ladychef41

No problem! Just wanted to clarify!!

dausone's picture
dausone

Yum!! What about the cheese on top? :)


vincent's picture
vincent

dousone


cheese... great topping... nice shot


 


vincent

laellis's picture
laellis

Hello Vincent,


I made your recipe today and mmmm... ensaymada's are soft, tender and delicious. I used fresh duck eggs from my backyard flock however you didn't say when to add them.  I blended the eggs into the cooled milk/butter mixture.  My children are enjoying the ensaymada's topped with a cinnamon/sugar dusting as it is their favorite topping.  I would like to try cheese next time.  What do you suggest? 


Thank you for the wonderful recipe. I will make them often.


Linda

vincent's picture
vincent

laellis


about egg when to add i just make a well in the bowl with the flour pour the egg then next the warm milk and butter then i mix it there then blend the whole thing , in this recipe i omit water i change to milk so make it soft and tender . fresh duck eggs great organic


 


vincent

Manang's picture
Manang

Hi vincent!


Thanks for providing a link to my ensaymada recipes! I updated my ensaymada post to include a link to your recipe here as well.


I suggest you try also the supersoft recipe...very much like those of goldilocks/red ribbon (a  pastry chef who tried it said it was even better)

vincent's picture
vincent

 


it's my greateast  thanks to you for your recipe my family love it (lami kaayo, humok pa gyud) i will look forward with your updated ensaymada, do you mean goldilocks/red ribbon....ohh ... i think it's so super soft


 


vincent

Kat Tuason's picture
Kat Tuason

Have you ever made this recipe with fresh yeast? If you have, was there a difference?

Also, thank you for sharing so much in your blog. I quite often use the fresh loaf.com when I teach for examples for my students. I showed them your ensaymada and hopefully we will get through the all the curriculum so that we can do this bread as a bonus.

Also - what cheese do you like to use?

Thanks a bunch, Kat