Scale
Ingredients
For the tangzhong:
- 1/2 cup milk
- 2 tbsps flour
For the dough:
- 4 cups (480 grams) flour
- 1 tbsp yeast
- 1 tsp salt
- 110 grams (1/2 cup) sugar
- 4 egg yolks, large
- 1/2 cup milk
- 57 grams (1 stick) butter, softened
For the filling:
- 57 grams (1 stick) butter, melted
For the toppings:
- 57 grams (1 stick) butter, softened
- 220 grams (1 cup) sugar
- 100 grams grated cheese
Instructions
For the tangzhong:
- Mix flour and milk in a small saucepan.
- Over low heat, whisk the mixture until it thickens like paste and slightly pulls away from the pan.
- Set aside to cool.
For the dough:
- Mix the flour, yeast, salt, and sugar.
- Carefully add the tangzhong and the eggs. Knead slowly until somewhat combined. Cover with plastic and let it rest for 10 minutes.
- Add the milk while kneading. The dough will be very soft and sticky.
- Add the butter and continue to knead the dough until smooth and shiny.
- Transfer to an oiled bowl and cover with plastic. Let it rest for 2 hours or until the dough has doubled in size.
- Once the dough has doubled in size, take it out of the bowl and punch it down to remove the air.
- Divide the dough into 16 pieces. Meanwhile, pre-heat the oven to 180C/350F.
- Take 1 piece and form it into a ball. The rest of the dough pieces should be covered with a damp towel.
- Flatten the ball with a rolling pin and shape it into a roughly rectangular shape.
- Brush some melted butter. Roll the dough tightly, with the long side facing towards you.
- Once the dough has been rolled into a rope, coil it around, tucking the ends at the bottom.
- Repeat with the rest of the dough pieces. Let the dough rest for 10 minutes.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Brush the tops with softened butter. Generously sprinkle sugar and grated cheese before serving.
Notes
- You can also add some sugar for the filling.
- I didn’t use any egg or milk wash before baking.
- Most local panaderias in the Philippines use margarine, instead of butter, for the topping.
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Keywords: Ensaymada