Sweet Bread with Cheese Topping
Ensaymada is really a soft, sweet bread smothered with a combination of sugar and butter icing and generously capped with shredded cheese.
It's most certainly of Spanish origin -- as it's just like the Ensaimada of Mallorca, The country, or even the Pan de Mallorca of Puerto Rico.
With this particular recipe, the components are that just about individuals utilized in cakes, like milk, butter, eggs - aside from the yeast leavener.
My greatest challenge in breadmaking is incorporated in the proofing or perhaps in making the dough rise correctly.
It might be either too dense or even the texture is rough and unappetizing.
I learned the proofing process here from America's Test Kitchen, which is the one which works best for me.
First Rise. I allow the dough rest within the refrigerator overnight and focus on it the very next day(for finer bread texture).
Second Rise. After developing to preferred shape, I'd put the created dough within the oven (that's switched off) having a pan of warm water(boiling point) at the end rack to imitate the humidity and temperature of the dough proofing box.
You can either make use of this method, or perform the faster, conventional method of departing the dough on the counter until double in dimensions in every stage.
YOUR ENSAYMADA Grocery List:- All-purpose Flour
- Active Dry Yeast
- Grated Cheese
INGREDIENTS
- 4 1/2 cups All-purpose Flour
- 1 tablespoon Active Dry Yeast
- 3/4 cup Water, Lukewarm
- 4 Eggs, beaten
- 3/4 cup Sugar
- 1/4 cup Milk
- 1/2 cup Butter, softened
- 1/2 cup Vegetable Oil
- All-purpose flour for dusting
- Shortening for greasing tin pans
- Softened Butter and Sugar for Topping
- 2 cups Grated Cheese, for Topping
1 Dissolve the yeast in lukewarm water, adding 1 cup flour along with a tablespoon of sugar. Put aside for 1-2 hrs, until double in dimensions.
2 Transfer the sponge add a mixing bowl, add some eggs, sugar, milk and butter and all of those other flour.
3 Add some vegetable oil just a little at any given time before the dough isn't sticky enough to deal with. Start kneading at this time.
4 Knead until smooth and elastic, for around 12 - fifteen minutes.
5 Occur an oiled bowl and canopy with plastic, refrigerate from 4 hrs to overnight.
6 Go ahead and take dough from the refrigerator and get forced out at 70 degrees for one hour.
7 Grease the pans and sprinkle with flour, put aside.
8 Divide the dough in 12 pieces(if using for big mold) or 24 pieces for muffin pans.
9 Flatten each bit to create a rectangle, about 12" x 5", then roll the underside part inwards to create a lengthy cylinder.
10 Holding both sides, start coiling tucking the best finish underneath, and coiling tightly using the left hands -- with ends tucked underneath.
11 Focused on the greased and floured muffin pan.
12 Set them within the oven (oven isn't yet switched on) -- and put a container with boiling water underneath. This helps the dough rise and double in dimensions.
13 After 45 mins to at least one hour, remove from oven, then pre-heat oven at 350 °F;
14 Bake for 25 - 25 minutes, or until slightly browned (not golden brown).
15 Awesome the Ensaymada completely, brush with softened butter, then sprinkle with sugar.
16 Top with grated cheese.
BENG'S TIPS- Sugar and Lukewarm water activates the yeast so make certain you utilize both. Yeast will require too lengthy to increase if cold or 70 degrees water can be used. Also, hotter than lukewarm could get rid of the yeast.
- In case your sponge in Step One did not rise or become double in dimensions, discard making another batch, your yeast might have been dead.
- Kneading. for simple kneading, divide the dough in small pieces and stretch, fold and agitate(like when mixing colors for playdough or clay). Employed in small dough batches will make you easily reach that smooth and elastic consistency, but attempt to work fast.
- When you created the dough in rectangle (step #9) - you could include more butter, cheese or perhaps your favorite dry meat filling -- before moving right into a cylinder.
- When the dough is resistant and you're getting trouble developing it, get forced out for some time before working back onto it.
- In case your baking pan consists of tin or thin aluminum, your bread bottoms and sides might get burnt prior to the top becomes brown. Attempt to double up or triple the baking tin, then make use of a thick pan to safeguard the underside.
- When you are prepared to make the perfect Ensaymada, use 8 eggyolks rather of four whole eggs.
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