Ensaymada is a classic Pinoy bread whose origins can be traced to Mallorca, Spain. This ensaymada version is fluffy and buttery!
- 1/2 Cup Butter softened, to brush
- 4 cups all-purpose flour plus more to knead
- 3/4 cup plus 1 tablespoon sugar
- 1 tablespoon Instant yeast
- 1 teaspoon Salt
- 2 large eggs
- 1 Cup fresh milk
- 1/2 Cup Butter cubed and softened
- grated queso de bola to top (optional)
- 2 cups all-purpose flour
- 2/3 Cup sugar
- 3/4 Cup Butter or margarine
- Grease 20 to 24 ensaymada molds with softened butter; set aside.
- Mix together flour, sugar, yeast, and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated. (Alternatively, you can mix the ingredients for 2 minutes using an electric mixer fitted with a paddle attachment.)
- Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)
- Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.
- Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.
- Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50- to 60-gram pieces.
- Roll each piece of dough into a ¼-inch-thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.
- Cover dough with a damp piece of cloth and let rise in a draft-free area until it doubles in size, about 35 to 40 minutes. Meanwhile, preheat oven to 325 to 350ºF.
- Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the preheated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.