Ensaymadas are Filipino sweets that are apparently difficult to make, but it is actually possible to recreate them at home. Just prepare a mixture based on milk, sugar and edible fat. Once risen, it should be divided into various pieces to shape the characteristic sweets with a spiral tip. At this point, you have to let them rise and put them in the oven until golden brown. Once the sweets have cooled, they can be garnished with sweetened buttercream and grated cheese to make them even tastier.
Ingrediants
- 250 ml of milk
- 100 g + 2 tablespoons of sugar
- 95 g of food fat at room temperature
- 1 sachet of 7 g of instant yeast
- 1 teaspoon of sugar to activate the yeast
- 60 ml of hot water
- 450 g of flour
- 3 egg yolks
- A pinch of salt
- 60 g of butter softened at room temperature
For the garnish:
- 115 g of butter softened at room temperature
- 60 g of powdered sugar
- 100 g of grated cheddar
Makes 16 desserts
Steps
Part 1 of 3: Prepare the Dough
Step 1. Mix milk, fat, sugar and salt
Pour 250 ml of milk into the bowl of a planetary mixer. Add 100 g of sugar, then incorporate another 2 tablespoons, 95 g of food fat at room temperature and a pinch of salt. Turn on the planetary by setting it to medium-low power and let the mixture work for 1 or 2 minutes for the ingredients to mix.
It is better to use a planetary mixer to prepare this dough because it is rather sticky
Step 2. Activate the yeast
Open a 7g packet of instant yeast and pour it into a small bowl. Add 60ml of hot water and 1 teaspoon of sugar. Stir to dissolve the yeast and sugar.
As the yeast activates, bubbles should begin to form
Step 3. Mix the baking powder and half of the flour in the mixer bowl
Pour the yeast into the bowl. Measure 450 g of flour and pour only half of it into it. Turn on the planetary mixer at medium power and let the dough work for 3-5 minutes.
Once blended, the dough will be very thick and pasty
Step 4. Add the egg yolks and the rest of the flour
Break 3 eggs and pour the yolks into the bowl. Incorporate the rest of the flour. Set the planetary mixer to medium power and let the dough work for 3 minutes. At this point it will become very sticky.
Egg whites can be discarded or saved for another recipe
Part 2 of 3: Leavening and Shaping the Sweets
Step 1. Let the dough rise for 2 to 3 hours
With the help of a rubber spatula, collect the remaining dough on the edges of the bowl and incorporate it into the rest of the amalgam. Spread a clean tea towel over the bowl and put it in a warm place. Let it rise for 2 or 3 hours.
When the leavening is complete, the volume of the dough should have doubled
Step 2. Roll out the dough and divide it into 16 pieces
Sprinkle the work surface with flour and lay the dough on it with the help of a spoon. Divide it into 2 equal parts with a sharp knife or dough scraper. Now, divide the 2 parts in half, until you get 4 pieces of dough to be divided into 4 parts. You will have 16 pieces of dough.
Make sure they are the same size for even cooking
Step 3. Roll out the dough and brush with butter
Take a small piece of dough and roll it out until you get an approximate oval shape. It should be approximately 20 x 10 cm in size. Measure 60 g of softened butter and brush a little over the entire surface of the oval. Repeat with the other pieces.
Step 4. Roll the oval into a cylinder
Since it will be sticky, use a scraper or putty knife to gently peel off the long end of the oval closest to you. Roll it up tightly into a long, thin cylinder so that the buttered part is rolled up completely. Repeat with each piece of dough.
Step 5. Twist the cylinder until you get a spiral
This can be done in several ways. Take one end of the cylinder and start twisting it to create a spiral, so that you can gently tuck the other end underneath. Alternatively, cross the ends of the cylinder to form a kind of pretzel. The first end is placed under the dough, while the other is inserted in the center.
Step 6. Arrange the desserts on a baking sheet lined with parchment paper
You can also bake them individually using 16 greased molds.
Step 7. Let the cakes rise for 30 to 60 minutes by placing the pan in a warm place
The volume should double.
Do not let them rise for longer than necessary, otherwise they could shrink a lot during cooking
Part 3 of 3: Bake and Garnish the Ensaymadas
Step 1. As soon as the second leavening phase begins or when there are about 30 minutes left of the process, preheat the oven to 150 ° C
If you turn on the oven after rising, the cakes may rise more than they should while you wait for it to heat up
Step 2. Bake the ensaymada for 20-25 minutes
When cooked, they should brown slightly. Let them cool on a wire rack while you prepare the garnish.
If you used molds, let them cool for a few minutes before removing them (they will be hot)
Step 3. Mix the butter and powdered sugar
Place 115g of softened butter in a bowl and add 60g of powdered sugar. Mix them for a few minutes using a planetary mixer or an electric mixer. The mixture should take on a homogeneous color and become soft.
Initially beat them to a minimum. Once the icing sugar is incorporated, you can adjust the strength to be medium
Step 4. Once the ensaymadas have cooled, spread the butter and icing sugar topping onto the surface using a pastry spatula or spoon
Measure 100g of grated cheddar and sprinkle a handful on each cake. Serve them immediately.
