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- 500 gm bread flour
- 2½ gm ascorbic acid (optional)
- 175 gm iced water
- 7½ gm dry instant yeast
- 5 gm salt
- 100 gm sugar
- 50 gm butter
- 50 gm shortening
- 30 gm fresh milk
- 100 gm egg yolks
- Using part of the water from the recipe, combine it with the yeast and 50 grams of the sugar. Set aside.
- Using the dough hook attachment of your machine mix together the bread flour and remaining sugar.
- Pour in the yeast mixture, continue mixing at slow speed.
- Add water and milk in a thin stream until mixture looks completely wet. Add more water as necessary.
- Increase the speed and add in the butter and shortening in pieces until mixture looks completely lubricated.
- Add egg yolks then the salt.
- Continue mixing at high speed until dough leaves the sides of the bowl clean. Continue mixing until gluten is developed. Test the dough by getting a small piece and stretching it, it should not break easily and should feel elastic. The dough will be very sticky.
- Rest the dough in a large greased bowl (turning dough once to grease top). Cover with plastic. Do not disturb for about 30 minutes.
- At this point you can shape the dough into anything you want.
Filipino ensaimada Edit
- Divide the dough into two.
- Divide each half into 50 gram pcs.
- Roll up each dough tightly into a bun.
- Place in a greased tray, cover with greased plastic and set aside for 10 minutes.
- Roll each dough into a rectangle and slather generously with butter.
- Cover the entire surface with grated cheese (edam works excellently) and roll up on the long side into a thin baton.
- Coil this baton into a tight cinnamon bun shape and place in round, greased fluted molds or in large muffin tins.
- Butter the tops and set aside to let it rise until double. This might take between 1 to 2 hours (depending on the temperature of your kitchen - for faster rising, place inside an empty cabinet).
- Just before baking brush tops gently with egg beaten with a few tablespoons of water.
- Bake in a preheated 400 °F oven for approximately 18 to 25 minutes. Tops should be just golden. Because the dough is so rich the bread will turn brown easily.
- Remove immediately to cooling racks. Brush with more butter and sprinkle with a little sugar and more grated cheese.