Ensaymada Special
The Ensaïmada; Spanish: ensaimada is a pastryproduct from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and 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.
And now, in the Philippines we eat ensaymada as snacks.
Preparation and Ingredients:
1. Put in a bowl 1 1/2 T yeast and 1 cup lukewarm water. Mix to dissolve.
2. Add in the following and blend well:
4 eggyolks 1/2 c evaporated milk 1/4 c sugar
1/2 tsp salt 1 1/2 c all- purpose flour
Mix very well until smooth. Allow the dough to rise and bubbly.
3. Add in the following ingredients and mix well. Kneas until smooth and elastic.
4 eggyoks 1/2 c melted butter 1/2 c oil
1/2 c sugar 4 C all-purpose flour
4. Put on a greased bowl. Cover. Allow to rise for 45 minutes or until double in bulk.
5. Punch down dough. Divide into 24 portions. Roll out each portion thinly. Fill with grated cheese or any filling. Roll and coil. Put into greased ensaymada or muffin molds. Allow to rise for 45 minutes or until double in bulk. Brush with eggwash.
6. Bake at 182 deg. celsius for 15 minutes or until done.
7. Brush top with melted butter and then dip in sugar.