Ensaymada...some claimed its originated from Philipines and others says its from Spain. I'm not sure about the origin but i'm really sure this spiral shaped buns are too good too resist. Recently when i;m browsing for a good bun recipe, i came across of this tempting bun from the sweetsamsations.com. Instantly i know i have to make them. The idea of a golden baked bun topped with creamed butter and grated cheddar and finish it off with sprinkling of sugar is a "my kind" of bread idea.
Its a soft sweet bun made into beautiful spiral and placed into a ensaymada moulds since, i don't have the special moulds i used my individual tart mould and it turns out really good. The rich and creamy butter smothered on the bun gives a rich flavor to the bun and the cheddar cheese add texture to the golden treasure. Don't miss out the sugar which gives a nice crunch to the rich and soft ensaymada.
Ingredients
3 3/4 cups all purpose flour,sifted
2 tsp instant yeast
1/3 cup granulated white sugar
2/3 cup water
3 large eggs,room temperature
1/3 cup unsalted butter,room temperature
1/4 cup evaporated milk
1 tsp salt
For Toppings
1/4 cup creamed butter
1/3 cup grated cheddar cheese
2-3 tbsp granulated white sugar
In a bowl, add water and yeast. Stir and keep aside for 10-15 minutes for the yeast to activate
Using a stand mixer, using a hook attachment add the flour,salt and sugar in the mixing bowl. Mix at the low speed just to incorporate the mixture.
Add the activated yeast,eggs and evaporated milk. Beat for 1-2 minutes. Increase speed to medium and beat for another 4-5 minutes.
Add the unsalted butter and beat for another 2 minutes.
Slightly dust a clean working surface and knead the dough for 5 minutes until the gluten developed.
Transfer the dough into a greased large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for about 1- 1 1/2 hours.
Punch down the dough to release the air and divide it into pieces weighing 60 grams each.
Roll out the dough pieces into 8'x5' rectangles. Brush with butter.
Roll into log and twirl into shape locking ends to seal Continue with the remaining dough.
Place the dough into a greased individual tart mould
Place the tart moulds onto a baking tray and cover them with clean kitchen towel. Place the baking tray in a warm place for the dough to rise for 25-30 minutes.
Bake in a preheated 375'F or 190.55'C for 17-19 minutes until golden.
Cool the bread in the tart mould for 10-15 minutes.
Remove from mould and brush the ensaymada with creamed butter. Top with grated cheese and sprinkle with granulated white sugar.
Serve with a cuppa
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