ENSAYMADA
Make and share this Ensaymada recipe from Food.com.
Provided by psalonzo93
Categories Yeast Breads
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 249.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 105.8, Sodium 371, Carbohydrate 34.3, Fiber 1, Sugar 10, Protein 5.3
ENSEMADA
My mom used to buy these at the commisary and I would have one for breakfast before school, growing up. I got this recipe from from the www.alohaworld.com website, contributor listed as Miulang. According to this recipe,"This a recipe for butter buns, a sweet treat that has no nutritional value at all but tastes good nonetheless. This recipe originally came from the Philippines but has since been adapted to the tastes of Hawaii residents." I can no longer get these and I am determined to try and make some. Prep time does not include rise times. Posted for safe keeping.
Provided by Kerena
Categories Breads
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk and water. Heat on stovetop until just below boiling. Add sugar and butter; stir to melt butter. Place in a large mixing bowl and let cool.
- Gradually mix in flour and egg yolks, then add yeast/sugar mixture. Mix well. Dough will be soft and sticky. Form into a ball and place in a clean, greased bowl. Cover and let rise 30-45 minutes, until doubled in bulk.
- Cover 2 large baking sheets with parchment paper.
- Spread butter on work surface. Rub some butter on hands to prevent sticking. Divide dough into 2 parts. Throw dough onto work surface about 10 times to firm it up.
- Divide each portion of dough into 6 balls. Form each ball into a rope, rolling and stretching until about 12" long. Coil each rope onto baking sheet, making a snail-shell shape. Leaving 2-3" between rolls. Let rise 40 minutes.
- Preheat oven to 350 degrees.
- Bake buns 10-15 minutes until light brown.
- Cool slightly then spread with butter and dust with sugar.
- SPECIAL NOTE: This batter is extremely sticky and hard to handle. Do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!
Nutrition Facts : Calories 296.9, Fat 11.1, SaturatedFat 6.2, Cholesterol 106.4, Sodium 84.6, Carbohydrate 42.3, Fiber 1.7, Sugar 8.5, Protein 7.1
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
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