Ensaimada

Ensaimada

Sweet bread rolls

By
From
The Complete Asian Cookbook
Makes
18
Photographer
Alan Benson

Ingredients

Quantity Ingredient
30g fresh compressed yeast
3 teaspoons sugar
600g plain flour
185g butter, plus 125 g extra, melted
110g caster sugar, plus 3 tablespoons extra for sprinkling
6 egg yolks
125ml milk
125g mature cheese, finely grated, preferably Dutch Edam

Method

  1. Crumble the yeast into a bowl with 60 ml warm water and stir in the sugar until dissolved. Add 1 teaspoon of the flour and stir to combine, then set aside in a warm place.
  2. Beat the butter until soft, then add the sugar and continue beating until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour and milk alternately, until combined, then add the yeast mixture and beat well until smooth and combined — the dough should be soft, but not so soft that it sticks to the sides of the bowl; add a little more flour if needed. Roll the dough into a ball. Place in a lightly greased bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
  3. Preheat the oven to 170ºC. Grease two baking trays. Divide the dough into two equal portions and roll out each on a lightly floured work surface to a 45 x 38 cm rectangle. Brush with some of the melted butter and sprinkle with the grated cheese. Cut each rectangle into three strips lengthways and roll up each strip like a Swiss roll, starting at the long end. Slice each roll into thirds.
  4. Roll each piece with hands on the work surface until as thin as a pencil, then form into snail-like coils or twists. Put on the prepared trays, leaving spaces between each, then cover, and leave in a warm place 30–40 minutes, or until doubled in size.
  5. Bake in the oven for 10–12 minutes, or until golden brown. Remove from the oven and while still hot, brush over the remaining melted butter and sprinkle with caster sugar. Serve ensaimadas warm or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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