* Exported from MasterCook *
Rolls, Philippine Ensaymadas
Recipe By : Angela Dimayuga
Serving Size : 14 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast -- (1 1/4-oz envelope)
6 1/2 teaspoons sugar -- plus
1/2 cup sugar
1/2 cup lukewarm milk -- (105F-110F)
6 large egg yolks
3 cups all-purpose flour -- divided
1 1/2 teaspoon kosher salt
8 tablespoons unsalted butter -- room temp, plus
4 tablespoons unsalted butter -- melted, slightly cooled, divided
Nonstick vegetable oil spray
1/2 cup grated Parmesan cheese -- plus more
These sugary, Parmesan-y, buttery Philippine yeast rolls are a
Christmas morning mainstay for chef Angela Dimayuga's family.
Special Equipment:
Two 6-cup jumbo muffin pans; a 1/2" diameter wooden dowel
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, 1/2 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 to 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 to 35 minutes.
Bake ensaimadas until golden brown and puffed, 20 to 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 to 2 hours.
Cal 270, Fat 12g, Carb 34g, Sod 172mg, Fiber 1g, Pro 7g
S(Internet address):
"https://www.epicurious.com/recipes/food/views/ensaymadas-philippine-filipino-sweet-cheese-yeast-rolls";
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Per Serving (excluding unknown items): 265 Calories; 13g Fat (45.6%
calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber;
121mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0109