Ensaymada
Delicious, soft, and buttery rolls that are perfect for breakfast, snacks, or as a party treat, topped with sugar or cheese for a delightful finish.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Use a reliable flour with moderate protein (10–11%).
- 1 cup granulated sugar
- 1 cup whole milk, warmed Warm to about 100–110°F.
- 1/2 cup unsalted butter, softened Plus extra for brushing.
- 3 large eggs
- 2 teaspoons active dry yeast Bloom in warm milk before use.
- 1 teaspoon salt
Topping Ingredients
- 1/4 cup grated cheese (optional) For a savory topping.
- 1/4 cup grated Parmesan cheese (optional) For a savory topping.
- Extra butter for brushing
- Additional sugar for sprinkling
Instructions
Preparation
- In a small bowl, combine the warmed milk and active dry yeast. Let it sit for 5–10 minutes until frothy and slightly bubbly on top.
- In a large bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
- In a separate bowl, beat the eggs. Add the softened butter and the yeast-milk mixture and mix until uniform.
- Gradually pour the wet mixture into the dry ingredients while stirring. Mix until the dough begins to come together into a shaggy ball.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Baking
- Punch down the risen dough and roll it out into a rectangle about 1/4 inch thick. Spread softened butter evenly over the surface.
- Sprinkle a generous layer of sugar over the butter. Add grated cheese if desired.
- Starting from one long edge, roll the dough tightly into a log. Pinch to seal the seam and ends.
- Cut the log into 1-inch thick pieces and lay them in a greased baking dish.
- Cover the baking dish and let the rolls rise for another 30 minutes until slightly puffed.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
- Remove from the oven and immediately brush the tops with melted butter. Let cool in the pan for 15–30 minutes before serving.
Notes
Store baked ensaymada in an airtight container for up to 2 days. Refrigerate for up to 4 days or freeze for up to 3 months.