The favorite Filipino snack ensaymada, I remember when we were little and my mother would bake this sweet pastry that’s baked golden then coated with buttercream frosting and topped with lots of grated cheese, one piece will never be enough.
Ingredients
1 cup warm milk
1/2 cup sugar
1/2 cup shortening
1 tablespoon instant yeast proofed in 1/4 cup warm water and 1 tablespoon sugar
3 cup flour
1 tablespoon vanilla
3 egg yolks + 1 egg yolk
1/4 tablespoon salt
1/4 cup softened butter
Toppings
1 cup softened butter
1/2 cup powdered sugar
1 cup grated cheese
Procedure
In a mixing bowl, mix together milk, vanilla, shortening, sugar and salt.
Add half of the flour and the fermented yeast and mix for 5 minutes at medium speed.
Add the egg yolks and the rest of flour and mix for another five minutes. The dough is supposed to be sticky.
Let it rest and rise in a warm place for 3 hours or until it doubled its size.
Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
Roll the dough into a log and cut into 2. Roll each log again and cut into small portions.
Using a rolling pin, roll a slice into a rectangle (about 8×4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil.
Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.
While cooling down prepare the buttercream by creaming one cup of softened butter and half a cup powdered sugar.
Using a spatula, cover the top of the ensaymadas with buttercream and lastly with a grated cheese.
Recipes by Lucelle 