Best 3 Ensaymada Recipes

MALLORCA ENSAIMADA RECIPE

Steps:

• Whisk the yeast, milk, and one teaspoon of the sugar together in a bowl and leave until frothy (about five minutes).
• Put half of the flour into a separate mixing bowl and make a well in the center. Slowly pour in the milk-yeast mixture and stir with a fork to form a shaggy dough. Cover the bowl with plastic wrap or a damp cloth and leave in a warm spot for about an hour, or until the dough has doubled in size.
• When the dough has doubled, punch down to deflate. Add the eggs to the dough and use a fork or your hands to combine. Do the same thing with the sugar, and then the remaining flour. Knead for around 5 minutes and form a ball. Cover again and leave to prove for 30-45 minutes in a warm place.
• When ready, lightly flour a large board or another workspace. Use a rolling pin to roll out the dough to about an 18-inch square. Working quickly, use a knife to spread the butter evenly over the dough.
• Roll the dough up from the bottom of the square to the top, and slice into rounds that are about 1-inch thick. Transfer to a plate.
• Lightly re-flour your workbench. Using your hands, roll out each individual round of dough into a long rope shape. Then shape each rope into the traditional snail-shell coil of the ensaimada.
• Line baking trays with parchment paper, and put the ensaimadas on top (leave plenty of space as the pastry will expand). Leave to rise until dough has doubled again in size (at least 3-8 hours, you can leave overnight).
• When ready to bake, preheat your oven to 350F (180C). Bake for 12-15 minutes or until golden brown on top. Leave to cool for at least 20 mins, and then dust with powdered sugar.

SUPER SOFT ENSAYMADA RECIPE

Steps:

• Activate yeast in 1/4 cup lukewarm water and 1 teaspoon sugar. Set aside for 10 minutes.
• In a mixing bowl with whisk attachment, combine soften butter, sugar, ½ cup milk, salt, egg yolk and activated yeast. Whisk at low speed (KitchenAid #2) for 2 minutes.
• Replace whisk attachment with dough hook. Add flour in 3 batches.
• Add 1st batch of flour and beat at low speed (#2) until combined. Scrape the sides of mixing bowl, add the 2nd batch of flour and the remaining ½ cup of milk. Beat until combined at low speed. Scrape again the sides and add the last batch of flour, beat at low speed until combined. Adjust the speed to medium (KitchenAid between #4 to #6 speed) beat until well incorporated. This process will take about 4 to 5 minutes.
• Don't overwork the dough.
• Dough will be sticky. Once dough starts to clump up on dough hook and pulls away slightly from the sides, flour spatula and hands. Remove dough and form into a ball.
• Transfer dough in a floured (1/2 teaspoon flour) or greased bowl covered with cloth.
• Rest and rise dough at room temperature for 1 ½ to 2 hours or until it doubled in size.
• Note: I proof dough in oven. Before mixing the dough, I boil water in a medium pot half full and I turn the oven to the lowest setting of 170 degrees F for 4 minutes. When done, place pot in oven with door shut. This will create a warm environment for dough to rise. This is best done when your house has centralized a/c or cold in the house. No need to cover bowl.
• Lightly flour spatula, hands, work area, rolling pin and cutter. Avoid adding too much flour in dough. Remove dough from bowl using spatula. It will deflate on its own without punching the dough.
• Place dough in floured working area. Sprinkle ½ teaspoon flour on top of dough for easy handling. Watch my video (coming soon) to see how I do it.
• Form dough into a log, divide into 3 pieces. Cut each piece into 6 rolls a total of 18 rolls.
• Use a floured rolling pin, take a dough and roll out the piece into 8 inch x 4 inch rectangle. Lightly brush surface with soften butter.
• Roll dough from it widest area into a log, coil and tuck the ends in the middle.
• Place each roll in a greased ensaymada mold. No need to grease non-stick mold.
• Let it rise in room temperature or place mold in oven with oven door shut for 1 hour to rise. Note: Pot of boiling water should be in oven.
• If you are using oven to rise dough, remove mold from oven.
• Preheat oven and bake at 350 degrees F between 12 to 15 minutes or until golden.
• Remove ensaymada from mold as soon as possible and transfer to a wire rack to completely cool.
• Prepare buttercream. Combine soften butter and powdered sugar. Brush top of ensaymada with buttercream and sprinkle grated cheese. Or you can spread soften butter on top of ensaymada, sprinkle some granulated sugar and grated cheese.
• If house is cool, store ensaymada in a sealed container up to 2 to 3 days in room temperature then transfer to fridge. Enjoy!

ENSAYMADA

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.