ENSAYMADA

Ensaymadas are snail- or spiral-shaped bread rolls which are a popular breakfast or snack breads among the Filipinos. It is believed that these rolls originated in Spain and passed on to us by our colonizer. There are many variations of this specially rich bread as there are many families treasuring each of their own secret recipes, each one taking pride about how special  their family version of this bread and some even made a fortune out of their secret recipes. But by experimentation, using the best ingredients and following the correct baking techniques, anyone can produce his or her own ensaymada and he too, can make it his or her secret.


Anyway, here's my not a secret anymore version of ensaymada roll.



Recipe:


1 Tabsp. + 1 teasp. instant yeast
1 cup lukewarm water
1 tabsp. white sugar
1 cup all purpose flour

1 cup eggyolks
1 cup butter, unsalted
1 cup white sugar
5 cups bread flour
2 teasp. salt
2 teasp. bread softener

1 cup butter for rolling
1/2 cup white sugar for sprinkling
1 1/2 cups grated Marca Pina Edam Cheese

Procedure:

1. Stir all the instant yeast into the lukewarm water (115F), add the 1 Tabsp. white sugar and sprinkle
   1 cup all-purpose flour.  Cover and allow this mixture to rise in a warm place.

2, Combine with the yeast mixture 1 cup eggyolks, 1 cup butter, 1 cup white sugar, 5 cups bread flour,
    2 teasp. salt and 2 teasp. bread softener. Knead this in the mixer for 18 to 20 minutes or by your hands
    until the dough is smooth and elastic. Place this dough into a greased bowl, cover and let rise in a warm
    place until double in bulk or approximately 2 hours.

3. Punch down the dough using your hands, divide the dough into 70 gram portions. Let the pieces rest in
    buttered baking pans, covered with a moist towel.

4. Roll out each portion of dough into 6" x 12" rectangle on a greased marble slab, spread with butter and
    sprinkle with grated cheese. Roll the dough into a long baston and shape into a snail shape tucking the end
    under. Put this in a mold lined with parchment paper or buttered ensaymada moulds. Cover and let rise
    until double in size.

5. Divide the resulting shaped ensaymadas in three baking pans and bake in a pre-heated oven at 350F
    for 20 minutes or until golden and puffed. Let cool before unmolding.

6. You may want to dress the top of the ensaymada with butter and sugar and sprinkle with more cheese.


Makes approximately 22 to 24 rolls.