Thursday, March 11, 2010

Special Ensaymada

It's probably been more than a year since I made my first ensaymada. The recipe was handwritten in on my recipe notebook, sadly I cannot remember which website my recipe came from.

But there are a few modifications that I have added to the recipe. Instead of the regular melted butter & sugar topping I decided to use plain cream cheese and sugar sprinkles. I know it's not traditional but it's definitely worth trying.

*this gallery also showed the first ensaymada I made


1 packet of yeast
1/3 cup lukewarm water
1 1/2 teaspoon of white sugar

1/2 cup diluted evap milk or undiluted fresh milk
(the more fat the better)
1/2 cup white sugar
1/4 cup melted butter
3 egg yolks
2 1/2 - 3 cups unsifted AP flour

Philadelphia regular cream cheese (thawed & must be spreadable)

Dissolve yeast in the lukewarm water & 1/2 tsp of white sugar. Mix, then set aside until bubbly/ foamy. This process will also let you know that your yeast is still good to go, if no changes have occurred repeat process with a new pack ( its also a good to have extra just in case ). Mix everything together until well incorporated & smooth. Transfer dough into a well greased bowl, let rise for 1 hour , then form into a log. Flatten & fill with cheese & butter ( or ube jam , sweet bean paste or custard etc. ) Form into snail shell shaped coils in a greased round pan. If making smaller ones divide dough into equal balls then form into smaller snail shells coils & place it in greased muffin or cupcake pans. Let the dough rest for another hour. Preheat oven at 300'F. Cook for 25mins. or until lightly brown. Cool completely then slather with cream cheese or butter. Add the sugar sprinkles on top as well.