Ensaymada
photo by jerryrard
- Ready In:
- 5hrs 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Sponge
- 1 1⁄2 cups all-purpose flour
- 3 egg yolks
- 1 egg
- 2 tablespoons water
- 1 tablespoon refined sugar
- 1 teaspoon instant yeast
-
Dough
- 1⁄2 cup all-purpose flour
- 1⁄3 cup refined sugar
- 2 tablespoons water
- 1 teaspoon salt
- 1⁄4 teaspoon instant yeast
- 1⁄3 cup butter
-
Topping
- melted butter
- grated cheese
- sugar
directions
- Combine sponge ingredients in a mixing bowl. Mix until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
- Place the dough ingredients except butter in a mixing bowl. Mix until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Place in a bowl, cover with damp cloth and let rise again until double in bulk.
- Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
- Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top generously with grated cheese and sprinkle with sugar.
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RECIPE SUBMITTED BY
My most favorite hooby is baking and cooking.
I'm still studying in a Catholic School.