Ensaymada (using breadmaker)

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The Ensaïmada is a pastry product from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin Americaand the Philippines, which has been continuously made and eaten for a very long time. The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

In the Philippines, a Spanish colony for over 300 years; the Majorcan ensaïmada (commonly spelled ensaymada in Tagalog and Cebuano ) has evolved over the centuries and is perhaps one the most common delicacies in that country, the ensaymada is a brioche made with butter instead of lard, and topped with grated cheese (usually aged Edam, known locally as "queso de bola") and sugar. Upscale versions of ensaymada are also topped with butter cream. It is extremely popular throughout the islands, especially during the Christmas season, when it is often, although not always, eaten with hot chocolate.

Ingredients:


(2-lb dough) - [This yielded 9 ensaymadas and 12 pcs spanish bread]
2/3 c milk
1/2 c water
1 egg
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
Procedure:

1. Add ingredients to bread machine pan in the order suggested by manufacturer. Set in dough cycle.


2. 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.)


3. Using dough cutter, make long ropes (about a foot long) about 3/4 of an inch wide, and coil.


4. 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).


5. You may apply egg glaze prior to baking (if you want it darker brown upon baking).


6. Bake at 350 for 12-15 minutes (depending on your oven).


7. 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.

I for one haven't done this recipe with a breadmaker. I do plan to invest in my own breadmaker one of these days, but not yet. I have made the dough myself and you will see the recipe in the other Ensaymada post. Based on my friend, she used this recipe and the result is much more softer version as compared to doing the dough by yourself. What I do know is that nothing beats the smell of oven fresh bread in the morning. 


Again, thank you Shirley C-R for this recipe. If you want your recipe to be featured, then share it to us. After all, we all learn new things by experimenting.