* Exported from MasterCook *
Rolls, Ensaimadas
Recipe By :Angela Dimayuga
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Ethnic
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast
6 1/2 teaspoons sugar -- plus
1/2 cup sugar
1/2 cup lukewarm milk -- (105-110F)
6 large egg yolks
3 cups all-purpose flour -- divided
1 1/2 teaspoons kosher salt
8 tablespoons unsalted butter -- room temp; plus
4 tablespoons melted unsalted butter -- slightly cooled, divided
Nonstick vegetable oil spray
1/2 cup grated Parmesan cheese -- plus more
Special Equipment:
Two 6-cup jumbo muffin pans; a 1/2" diameter wooden dowel
Filipino
Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl
of a stand mixer. Cover bowl and let mixture sit until foamy and
active, about 10 minutes.
Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast
mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours.
Add salt, remaining 3 egg yolks, 1/4 cup sugar, and remaining 2 1/4
cup flour to mixture. Fit mixer with dough hook and mix dough on
medium-low speed until smooth and elastic, 6-8 minutes (it will be
sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time,
mixing until completely incorporated after each addition (about 1
minute each time). Dough should be very easy to stretch. Cover bowl
and let dough rise in a warm draft-free place until doubled in size,
about 2 hours.
Preheat oven to 325F. Coat muffin cups with nonstick spray and line
with 4" squares of parchment paper. Punch down dough; divide into 12
pieces. Working with 1 piece and covering the rest, roll out to a
14x3" rectangle. Brush lightly with melted butter and sprinkle with a
little cheese (about 2 tsp.). Working at an angle so dough wraps down
the length of dowel, roll dough toward you around dowel. Slide dough
off dowel (it will scrunch up a bit). Stretch out to 8-10" long and
coil around itself to make a snail-shell shape; place in a muffin
cup. Repeat with remaining pieces of dough. Cover with plastic wrap
and let rise until puffy and dough springs back when gently pressed,
25-35 minutes.
Bake ensaimadas until golden brown and puffed, 20-25 minutes. Brush
with remaining melted butter; sprinkle with more Parmesan and
remaining 6 tsp. sugar.
Do Ahead:
Dough can be made (do not let rise) 12 hours ahead. Cover and chill.
Let dough come to room temperature, then let rise until doubled
before proceeding, 1-2 hours.
S(Internet Address):
"<https://www.bonappetit.com/recipe/ensaimadas>"
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Per Serving (excluding unknown items): 310 Calories; 16g Fat (45.6%
calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber;
141mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Typically served on Christmas
NOTES : 2017 - 1219