does anybody here know how to make a fluffy ensaymada? like the ones they sell in starbucks and seattle's?
- Anonymous1 decade agoFavorite Answer
try this one..
1 cup milk
3/4 cup water
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6-3/4 cups bread flour (plus some more; see note above)
3/4 cup sugar
2 tsp BM yeast
2/3 c milk
1/2 c water
2 egg yolks
6 tbsp butter
1-1/2 tsp salt
4-1/2 c bread flour
1/2 c sugar
1-1/2 tsp BM yeast
Topping: softened butter, granulated sugar (or sugar-cinnamon, which hubby prefers), and optional grated cheese.
Add ingredients to bread machine pan in the order suggested by manufacturer. Set in dough cycle.
Once done, punch dough, lay on the table and roll with a rolling pin to make it flat. (NOTE: To keep the surface of dough from drying up, cover with plastic while you work on the ropes.)
Using dough cutter, make long ropes (about a foot long) about 3/4 of an inch wide, and coil.
Apply melted butter on coils and let rise for 10-15 minutes (or up to 30 if you want them really fluffy) in a draft-free moist enough area (I like putting them in oven with a bowl of hot water).
You may apply egg glaze prior to baking (if you want it darker brown upon baking).
Bake at 350 for 12-15 minutes (depending on your oven).
You may apply melted butter as soon as they get out of the oven. Helps keep them soft by preventing too much moisture loss. Then apply softened butter and roll in sugar when ready to consume. (Please see slideshow for step-by-step how-to's).
Use the smaller sides of the flattened disk of dough to make mini-spanish bread. Just mix together softened butter and sugar (approximate - butter should have enough sugar to make it super gritty but still spreadable), and apply a not-so-thin layer leaving about 1/4 inch at the edges for sealing(if too generous, it becomes gooey caramelly when baking and overflows out of the buns and make the bread quite tough when they get colder. So when you do make them like so, eat right away while they are still soft and fresh from the oven.) Roll tightly as shown. Then coat with bread crumbs. Put on baking pans seam side down. Bake at 350 deg F for about 8-10 minutes.
- Anonymous4 years ago
Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?Source(s): https://biturl.im/aU7DO
- 1 decade ago
1/2 cup lukewarm water1 tsp sugar
1 level tsp. yeast
1 cup all-purpose flour
6 egg yolks
9 tbsps. sugar
6 tbsps. butter
lard for kneading
2 cups flour
1 cup grated cheese (preferably queso de bola)
Put lukewarm water in a bowl. Add sugar and yeast. Let stand for 10 minutes then add all-purpose flour and mix with a wooden spoon. Cover with a towel and let rise in a warm place until double its bulk (about 40 minutes to 1 hour).
Add egg yolks, sugar and butter to flour mixture. Add to this the 2 cups of flour and knead with lard. Let rise again in warm place (about 3 hours) until double ins bulk.
Divided into 6 to 12 portions. Roll each portion to 1/4 inch thick on a greased board. Spread with butter and sprinkle with grated cheese. Roll up, starting from one end and twisting like a knot. Place each roll into an ensaymada mould lined with wax paper and greased with lard.
Keep in a warm place until each roll doubles its bulk (about 4 hours). Bake at 350oF for 10 minutes or until light brown. Brush with butter and sprinkle with grated cheese and sugar.
- Ms. Diamond GirlLv 61 decade ago
8 servings 5¼ hours 5 hours prep
1 1/2 cups all-purpose flour
3 egg yolks
2 tablespoons water
1 tablespoon refined sugar
1 teaspoon instant yeast
1/2 cup all-purpose flour
1/3 cup refined sugar
2 tablespoons water
1 teaspoon salt
1/4 teaspoon instant yeast
1/3 cup butter
Combine sponge ingredients in a mixing bowl.
Mix until blended and knead until dough is smooth.
Shape into ball, cover wit damp cloth and let rise for 2 hours.
Place the dough ingredients except butter in a mixing bowl.
Mix until well blended.
Add the sponge and the butter.
Knead until dough is smooth and elastic.
Shape into ball.
Place in a bowl, cover with damp cloth and let rise again until double in bulk.
Punch dough and divide equally into 8 pieces.
Shape into balls, cover with damp cloth and let rise for 30 minute
Roll out each piece thinly into 8 x 5 inch rectangles.
Brush surfaces with butter.
Roll into long rods and twirl into shape, locking the ends to seal.
Place on greased ensaymada molds.
Let it rise for 2 hours until doubles in size.
Bake at 325 F for about 10 minute or until light golden brown.
Cool slightly and brush with melted butter.
Top generously with grated cheese and sprinkle with sugar.
hope this helps. enjoy.
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- Anonymous4 years ago
How To Make EnsaymadaSource(s): https://shrinks.im/a81vK