Ensaymada Recipe
Try this ensaymada recipe with soft and pillowy bun coated with buttercream frosting and topped with grated cheese – a great pair for your hot chocolate, coffee or tea.
Equipment
- Oven
- ensaymada molder, muffin pan, cake pan or brioche molder
- mixing bowls and spatula
- hand or stand mixer
Ingredients
Homemade Bread Improver:
- 1 cup fresh milk, warm
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 2 cups all-purpose flour
Main Dough:
- 4 large egg yolks
- 1 large egg
- ½ cup sugar
- 2 cups bread flour or all-purpose flour
- 1 teaspoon salt
- ¾ cup (185g) butter, softened
Toppings:
- ¾ cup (185g) butter, softened
- ½ cup sugar, granulated or powdered
- 1 block (250g) cheddar cheese
Instructions
Step 1: Homemade Bread Improver Preparation
- In a small bowl, combine the warm milk, sugar and yeast. Stir well and set aside for about 5 minutes to bloom.
- In a medium bowl, combine all-purpose flour and bloomed yeast. Mix well using a spatula and set aside for around 30-35 minutes or until doubled in size.
Step 2: Main Dough Preparation
- In a small bowl, combine egg, egg yolks and sugar. Mix until fully incorporated.
- In a medium bowl, combine bread flour and salt. Set aside.
- After 30-35 minutes, pour egg-sugar mixture into the bread improver dough. Using an electric mixer with dough hook attachment, beat the ingredients on low speed for a minute or so, just until incorporated.
- Gradually add the bread flour-salt mixture and whisk to combine. Add the soften butter and continue to whisk the mixture for about 10-12 minutes on medium speed. Stop the mixer if necessary to scrape the sides and bottom of the bowl.
- When you see the dough gathering itself into the center of the bowl and attaching itself to the dough hook, it's ready. To confirm, do the window pane test by getting a small amount of dough and stretching it with your hands. If it doesn’t break and is elastic then it is done.
Step 3: Proofing and shaping the dough
- Shape the dough into a ball. Place it in a large oiled bowl, cover with plastic wrap or cloth, and set aside at warm temperature for about 1-2 hours, or until doubled in size.
- Punch the dough down and transfer into a greased kneading mat.
- Flatten to remove excess air and form into a log. Divide the dough into two pieces to manage it easily.
- Divide the dough equally. To make a uniform size, use a kitchen scale. I made 20 pieces for 60 grams each and 15 pieces at 80 grams each.
- Form each part into a smooth ball and place in ensaymada molds that has been lightly buttered.
- If you want to make a spiral log ensaymada. Roll each pieces into a 4 to 5-inch long log. If you want to put a filling, you can also do so.
- Roll and form a spiral log by twisting two logs together. Pinch the logs together to secure the ends.
- Cover the molded dough loosely with cloth or plastic wrap. Set aside for about 20-30 minutes or until doubled in size.
Step 4: Baking
- Preheat the oven to 320°F/ 160°C.
- Bake the ensaymada for 20-25 minutes or until lightly brown on top. Note: Do not overcook or they will become dry.
- Remove from the oven and let them cool a bit in the molder, about 5 minutes.
- Take out from the molds and cool completely using a cooling rack.
Step 5: Making the topping and Serving
- In a bowl, combine softened butter and sugar. Using an electric mixer with whisk attachment, cream the butter and sugar until fully combine.
- After the bread are fully cooled down, spoon a tablespoon of the creamed butter and sugar and spread on top. Note: do not do this step unless the bread are fully cooled down or else the butter will melt while spreading it
- Grate generous amount of cheddar cheese on top. Serve and enjoy!
Video
Notes
- Avoid using expired yeast by checking the expiration date at the back of the packet. Also make sure that it is active before adding to the rest of the ingredients by proofing it.
- Remove the butter from the refrigerator ahead of time. You'll need room temperature butter to make the dough. It should be supple but not greasy or oily.
- You can also knead the dough using your hands for about 12-15 minutes. The dough will be a bit sticky and you might be tempted to add more flour. Do not do that, instead use oil and rub it in your hands and the kneading mat as well.
- If you don't have ensaymada molds, a brioche molds, silicone muffin cups, or a regular-sized muffin pan can also be use as substitute.
- Do not overcook the bread, bake it for around 20-25 minutes only. This is due to their fine texture, which means that if baked properly, you'll be on cloud nine, but if overbaked, they'll be rough and dry.
- Allow the bread to cool completely before topping it. The buttercream will melt when the bread is still warm.
