Latest Recipes

I got this recipe from a company website that sells flour. I like this recipe because it’s easier to follow. I have always been intimidated to bake ensaymada because of the long process and preparation involved; it’s much simpler to just buy a box of those melt-in-your mouth ensaimada I see in the mall but hey, where’s the fun in that? I love to bake anyways, and I take pride in doing something that I know my family will love; besides if I get it right there will be more than enough for my family (we are big eaters) for the same price maybe less; and I just like doing things the hard way, torturing myself hehe… Seriously though, baking is my stress-buster; it relaxes me, and me and my family get to enjoy the fruits of my labor and if it’s worth the time and effort I spent on a recipe, there’s a good chance that I ‘ll do it often, and in the case of this particular recipe, I’ll say it’s a keeper. This is a savory ensaymada, if you want it for dessert, you can just put butter and sugar for the filling and just cheese for the topping.

=====================================

Ensaymada Dough
10g Instant Yeast
250g Water
180g Evaporated Milk
120g Sugar
120g Butter, softened
120g Egg Yolks
500g All-Purpose Flour

Filling
As Needed Butter, softened
As Needed Sweet Ham, sliced
As Needed Queso de Bola, grated

Topping
150g Butter
100g Sugar
As Needed Queso de Bola, grated
As Needed Sweet Ham, sliced to bits

1. In a mixing bowl, combine together yeast and water.
2. Mix until yeast is dissolved.
3. Stir in evaporated milk, sugar, butter, egg yolks and CONTINENTAL All-Purpose Flour.
4. Knead until a soft dough forms, about 5 – 6 minutes.
5. Transfer dough in a greased bowl.
6. Let rise till double, about 1 hour.
7. Punch down dough then divide into 50g pieces.
8. Let rest for 10 minutes before rolling into a thin sheet of dough like a rectangular
handkerchief, about 12” x 4” x 1/8” (thick).
9. Brush with soft butter then sprinkle with a little queso de bola and a few pieces of sliced sweet
ham.
10. Roll into a rope then twist into a snail.
11. Place in greased molds.
12. Let rise till double or very fluffy.
13. Bake at 325°F till top is lightly golden, about 8 – 10 minutes.
14. Cool completely before unmolding.
15. Prepare topping by creaming butter and sugar until very light and fluffy, or until almost while.
16. Brush on top of cooled ensaymadas.
17. Top with more queso de bola and bits of sweet ham.

Enjoy!