Ensyamada (Ensaymada) Recipe

https://youtu.be/guNnJSgiZbM


I was following the recipe from Foxy Folksy but I made some changes by adding Ube Macapuno (it is in "red" in the instructions below.

INGREDIENTS

• 1 cup milk 
• 1/3 cup sugar
•  1/2 cup shortening - -softened to room temperature 
• 1 envelope active dry yeast - (about 7-9 grams (1/4 oz) or 1 tablespoon) - proofed in 1/4 cup warm water ( See Note 1 for alternative) 
• 3 1/2 cup flour 3 egg yolks 
• 1/4 tablespoon salt 1/4 cup butter - - softened to room temperature- for brushing

TOPPINGS

• 1/2 cup butter - - softened to room temperature 
• 1/2 cup powdered sugar 
• 1 cup Kraft cheese - or other grated cheese 

INSTRUCTIONS

• In a mixing bowl, mix together milk, shortening, sugar and salt. 
• Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved. 
• Add the egg yolks and the rest of flour and mix for another 3 minutes. 
• Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky. 
• Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size. 
• Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface. 
• Roll the dough into a log and cut into 2. 
• Roll each log again and cut into 2. 
• Repeat this process until you end up with 16 slices. 
• Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter.  *You can jazz it up by adding Ube (Yam), Macapuno, or Cheese (or anything else).  I tried doing Ube Macapuno Ensyamada so basically spread the ube all over it and rolled it (be careful to just put a small amount otherwise, it will ooze out when you roll it.
• Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under. 
• Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size. 
• Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.
• Then let them cool completely. Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar. Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.