ENSAYMADA

Tonight’s culinary adventure: Ensaymada (Filipino sweet bread- an all time favorite of mine from shiplife)

• 3 cups of bread flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 packet instant yeast
• ¼ cup warm water
• 1 egg, beaten
• 1 cup evaporated milk
• 3 tablespoons unsalted butter, softened
• extra flour for kneading
• melted butter for coating
• margarine and sugar for coating

Dissolve yeast in warm water. Stir to dissolve and let sit for 10 minutes. Set aside.
While waiting for yeast, put milk, sugar, salt and butter in a microwave safe bowl. Microwave for about 1 minute- mixture should not feel warm to the touch when done. If so, set aside to cool.

In a large bowl, combine 2 cups of flour, egg and yeast. Stir to combine. (I used the Kenwood with the dough hook).
Add milk mixture to flour.
Add another cup of flour or more if needed (I needed slightly more than a cup). Mix until a dough is formed. Dough should be soft and slightly sticky.
Form dough into a ball and transfer to a slightly oiled bowl. Cover with a damp cloth and let rise in a warm place for at least an hour. (it’s cold and raining so I had it in the microwave for 2 minutes on 20 power and let it rest for 20 minutes, repeat once more and leave for the remaining 20 minutes)

After rising, punch down the dough and transfer to lightly floured surface.
Divide into 2 equal parts. Roll each part into a log and divide into equal parts.
Flaten dough, roll into a rope and form into a spiral.
Preheat oven to 180 C.
Arrange on a tray, cover and let rise for 20 minutes.
Bake for 15 – 20 minutes or until golden.
Brush with melted butter as soon as it comes out and place on a cooling rack.
When cooled, top with Margarine and sugar.
Delivers roughy 20 depending on the size you make them

Photo and recipe posted by: Stephanie Kohrs Ferreira

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