Ensaymada recipe Feb 22, 2007 9:58:35 GMT 8
Post by cake on Feb 22, 2007 9:58:35 GMT 8
1/2 C + 2 1/2 tbsp lukewarm potato water
1 1/8 tsp instant yeast
1/2 tsp sugar
1/2 c + 2 tbsp flour
1 small potato
1/2 c sugar
3 egg yolks
1/4 c evaporated milk
1/4 c water
3/4 c + 2 tbsp flour
1/2 c butter, softened
1/2 c sugar
3 c flour
1/2 c butter
1/4 c sugar
grated cheese for topping
1. Boil potato until soft in 1 1/2 C water. Set aside 1/2C + 2 1/2 tbsp water. Peel off the skin of the potato. Mash until smooth. Set aside.
2.Combine the potato water (110- 115 F), yeast and 1/2 tsp sugar. Stir slightly to dissolve the yeast and sugar. Loosely cover and set aside until bubbles appear on top (about 10 mins). When bubbles start to appear, add 1/2 c + 2 tbsp flour gradually. Stir until the mixture is smooth. Cover again and let rise until double in size.
3. Heat the evaporated milk and water to 110-115F.
4. Place 3 egg yolks and sugar in the bowl of a mixer. Beat until thick and fluffy. Add the mashed potato followed by the milk- water mixture.
5. Add step 2 then gradually add 3/4 c +2 tbsp flour. Mix for 5 mins. Cover and let rise until double in size.
6. Cream 1/2 c butter and sugar on medium speed.
7. Add the remaining 3 egg yolks 1 at a time, beating after each addition.
8. At low speed, add the risen dough.
9. using a dough hook, add the 3 c of flour gradually. Knead until smooth and elastic. Add extra flour if necessary. Let rest for 10 mins.
10. Divide dough into 50 grams each. Roll each weighed dough into a rectangle (must be paper thin). Brush with the softened butter. Roll in a jelly roll fashion. And then twist to form a snail like shape (picture shown below, the one on the left). Let rise until double in size. Bake at 325 F for 10-15 mins. Transfer to a wire rack to cool.
11. Cream together the 1/2 C butter and 1/4 C sugar (add more if you want it sweeter).
12. Brush the top of each bread with the creamed sugar and butter. Top with grated cheese.
*I also use this recipe to make cheese rolls.