A special ensaymada recipe

 This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread usually paired with coffee.

It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack. However, due to its accessibility, ensaymada can actually be eaten at any time of the day.

INGREDIENTS

2 tsp instant yeast

⅔ cup water (lukewarm)

3½ cups all-purpose flour

⅓ cup sugar

½ tsp salt

3 large eggs

¼ cup evaporated milk

½ cup unsalted butter melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)

topping:

½ cup creamed unsalted butter

⅓ cup sugar

*Optional – shredded cheddar cheese

INSTRUCTIONS

In a small bowl or directly in the measuring cup, dissolve instant yeast in a ⅓ cup of lukewarm water. Set aside.

While waiting for the yeast to activate, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add the dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and the remaining ⅓ cup of water. Using a dough hook (or a spatula if mixing by hand), and mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky; don't over-knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.

In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.

Next, divide the dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally at 60 grams each. OR without a scale, an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out the dough, and release straight onto the lined baking pan or molds. This part doesn't have to be pretty; just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow the dough to rest for 15 minutes.

Now it's time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or use the palms of your hands to flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent the dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll the dough into a long log, pinching the ends together for a seal. Then turn the dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size (about 1½ hour).

Preheat oven to 325ºF. Remove the covering and bake the rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.

Now it's time to top, brush, or spread the creamed butter over the top of the buns, using a butter knife. Then, sprinkle sugar over the butter or dip the buttered top straight into a bowl of sugar, shake off the excess, and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy!

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