- 3 ¾ cups bread flour
- 2 teaspoons yeast
- 1 teaspoon iodized salt
- ½ cup brown sugar
- 1 ½ cups water
- 1/8 cup canola oil
- 1 medium egg, for the egg wash
- For the sugar topping:
- ¼ cup white sugar
- 1/8 cup powdered milk
- Pinch of iodized salt
- Margarine, for brushing on ensaymada
- 1 In a large clean bowl, place bread flour. Add yeast and salt in separate areas in the bowl. Add brown sugar.
- 2 Make a well in the center. Gently pour the water and the oil into the well.
- 3 Mix with a spatula until combined.
- 4 Once the dough forms a ragged mass, transfer to a lightly floured surface and then knead until the dough is smooth and glossy.
- 5 Transfer to a lightly-oiled bowl and then cover with a kitchen towel. Let the dough rise for 1 hour or until it doubles in size.
- 6 Gently punch the dough to deflate and then transfer to a lightly floured surface.
- 7 Divide the dough into 12 equal pieces and then roll each piece into a ball.
- 8 Cover with a damp cloth. Let the dough balls rest for 10 minutes.
- 9 Once rested, roll the balls into a long stick-like shape, around 8 inches in length.
- 10 Form the shape of your ensaymada by forming a spiral, with one end of the dough at the center, and the other end at the edge. Make sure to tuck in the end under the dough. Place on top of a lightly greased baking tray.
- 11 Cover with a damp cloth and let it proof for 1-1/2 hours.
- 12 Thirty minutes before the end of proofing time, preheat your oven to 375F.
- 13 Beat the egg and brush each ensaymada with the egg wash. Place the dough into the oven and bake for 20-25 minutes.
- 14 Once golden brown, take out the ensaymada from the oven.
- 15 Make the sugar topping: Combine powdered milk, salt, and sugar in a small bowl.
- 16 Generously brush each ensaymada with margarine and then sprinkle the sugar topping mixture on each ensaymada.