PH
Y
Yours
CHEESY BUTTER ENSAYMADA
INGREDIENTS:
DOUGH:
3 3/4 cups flour
2 teaspoons instant yeast
2/3 cup warm water (divided)
1/3 cup sugar
2 tsp. salt
3 eggs
1/4 cup evaporated milk
1/3 cup melted & unsalted butter
melted butter for brushing
TOPPINGS:
creamed unsalted butter
sugar
grated cheddar cheese
PROCEDURE:
In a small bowl, dissolve yeast in half of the water; set aside.
In another bowl whisk together flour, sugar, and salt.
Add yeast mixture, remaining water, eggs, and milk.
Mix at low speed for 2 minutes;
increase speed to medium and continue mixing for 4 minutes.
Add butter and knead until smooth and elastic.
Transfer dough in a lightly greased bowl, cover with plastic wrap and leave to rest for 30 minutes at room temperature.
Knead dough lightly to remove air bubbles;
divide into 60 gram portions.
Leave the dough pieces, covered with plastic wrap, on the kitchen counter for 15 minutes.
Roll out each dough piece into thin 8 x 5 inch rectangles.
Brush all over with melted butter. Roll into a long cigar and shape into a coil.
Place on a greased mold. Place each mold in a cookie sheet.
Cover with plastic wrap and leave to rise for 1 1/2 hour.
Preheat oven to 325°F.
Bake for 15 minutes or until top is golden.
Remove from molds and let cool.
Spread creamed butter and sprinkle with sugar.
Add cheese on top.
Enjoy!
saraprasapinas
INGREDIENTS:
DOUGH:
3 3/4 cups flour
2 teaspoons instant yeast
2/3 cup warm water (divided)
1/3 cup sugar
2 tsp. salt
3 eggs
1/4 cup evaporated milk
1/3 cup melted & unsalted butter
melted butter for brushing
TOPPINGS:
creamed unsalted butter
sugar
grated cheddar cheese
PROCEDURE:
In a small bowl, dissolve yeast in half of the water; set aside.
In another bowl whisk together flour, sugar, and salt.
Add yeast mixture, remaining water, eggs, and milk.
Mix at low speed for 2 minutes;
increase speed to medium and continue mixing for 4 minutes.
Add butter and knead until smooth and elastic.
Transfer dough in a lightly greased bowl, cover with plastic wrap and leave to rest for 30 minutes at room temperature.
Knead dough lightly to remove air bubbles;
divide into 60 gram portions.
Leave the dough pieces, covered with plastic wrap, on the kitchen counter for 15 minutes.
Roll out each dough piece into thin 8 x 5 inch rectangles.
Brush all over with melted butter. Roll into a long cigar and shape into a coil.
Place on a greased mold. Place each mold in a cookie sheet.
Cover with plastic wrap and leave to rise for 1 1/2 hour.
Preheat oven to 325°F.
Bake for 15 minutes or until top is golden.
Remove from molds and let cool.
Spread creamed butter and sprinkle with sugar.
Add cheese on top.
Enjoy!
saraprasapinas
kahit nga yung margarine lang at may sugar na ensaymada másáráp na e lalo na kung may cheese pa :hungry: haha