INGREDIENTS FOR WATER ROUX
- ½ cup water
- ¼ cup flour
INGREDIENTS FOR EGG WASH
- 1 egg yolk
- 2 tbsp evaporated milk
- 1 tsp sugar
- Pinch of salt
INGREDIENTS FOR DOUGH
- 2¼ cups all-purpose flour
- ¼ cup sugar
- 2 tsp instant yeast
- 1 tsp salt
- ½ cup evaporated milk
- 1 large egg
- ¼ cup unsalted butter, softened
INGREDIENTS FOR BUTTERCREAM
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ tsp vanilla extract
OTHERS
- Cheese for topping and filling
- Ube or chocolate for filling
INSTRUCTIONS
- Mix together all the ingredients for the egg wash. Keep aside for later use.
- Cook the water roux ingredients over low heat until the mixture thickens into a paste. Let it cool completely.
- Mix the flour, sugar, yeast, salt, evaporated milk, water roux and egg to form a sticky dough.
- Knead the dough lightly by hand for 3–5 minutes.
- Add the softened butter and continue kneading until the dough becomes smooth and elastic (about 10 minutes).
- Place the dough in a greased bowl, cover and let it rise for 1–2 hours or until doubled in size.
- Punch down the dough to release the air.
- Divide the dough into 2 portions, then divide each portion into 4 equal pieces.
- Roll each piece into a smooth ball.
- Stuff with your preferred filling and shape into a spiral.
- Place the shaped dough into greased moulds.
- Cover with a damp cloth and proof for another 30 minutes.
- Brush the dough with the prepared egg wash.
- Bake in a preheated oven at 170°C for 20–23 minutes.
- Cool completely before frosting.
- Whisk together all the buttercream ingredients until pale and fluffy.
- Spread the buttercream over the ensaymadas.
- Top generously with grated cheese.
- That’s it! Enjoy your delicious ensaymadas with a cup of coffee.
