ENSAIMADA- SWEET ROLLS/BUNS
My version of the wonderful Filipino bread. Soft, very rich, sweet...perfection! The cheese seems like a strange addition, but you must try it to believe it. This looks like a wildly complicated recipe--in a way it is- but making bread is very soothing to me. Just be sure to read the recipe through a few times before you start.
Provided by Codychop
Categories Yeast Breads
Time 4h30m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle yeast over warm water and stir to dissolve.
- Add rest of (A) ingredients.
- Mix with a wooden spoon until smooth.
- Scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it.
- Cover and let rise about 30 minute.
- Mix together (B) and add to first dough mixture. Knead and shape into a ball using the mixer. Scrape down the bowl and rest the dough in it for another rise.
- Let rest until double. (about 40 min.).
- Finally, mix together (C)EXCEPT melted butter and cheese and add to the dough.
- Knead until smooth and satiny (about 5-10 min).
- Cover and let rise AGAIN for 60 minute.
- Divide the dough into golf ball sized balls and roll into thin ropes. Coil into 'beehives', place on greased sheet and brush with butter. Heap with grated cheese. Place rolls 2" apart.
- Let rise ONE last time (about 40 min).
- Bake 18-20 minute at 400 until nice and brown.
Nutrition Facts : Calories 348.6, Fat 16.1, SaturatedFat 9.2, Cholesterol 160.8, Sodium 257.5, Carbohydrate 44.2, Fiber 1.3, Sugar 11, Protein 6.9
ENSAYMADA
A traditional Filipino snack can easily be recreated in your home. When making this snack, keep in mind that you can never have it rise too long. The longer you rise the dough for, the ensaymada will be even fluffier.
Provided by Trisha
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 30
Number Of Ingredients 12
Steps:
- Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.
- Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.
- Place dough into a greased bowl and let rise until doubled in size, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.
- Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.
- Remove from the oven and brush warm tops with melted butter, dust with sugar, and sprinkle with Cheddar cheese. Serve warm.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.6 g, Cholesterol 73.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 135.5 mg, Sugar 7.8 g
FILIPINO PAN DE SAL
Pan de Sal - Filipino Bread Rolls The dough is made using a bread maker. No more kneading! If you canot find the bread improver, leave it out...
Provided by Creole cookin
Categories Yeast Breads
Time 1h30m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- DIRECTIONS:.
- 1. Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
- 2. When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
- 3. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.
Nutrition Facts : Calories 489.9, Fat 13, SaturatedFat 5.4, Cholesterol 86.4, Sodium 322.1, Carbohydrate 75.8, Fiber 2.7, Sugar 9.1, Protein 16.7
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- Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).
- Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.
- When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.
- When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.
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