Ensaimada Sweet Rollsbuns Recipes

ENSAYMADA RECIPE

Steps:

• In a mixing bowl, mix together milk, shortening, sugar and salt.
• Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
• Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
• Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
• Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
• Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
• Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
• Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
• Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
• Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
• Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.

ENSAIMADA- SWEET ROLLS/BUNS

Steps:

• Sprinkle yeast over warm water and stir to dissolve.
• Add rest of (A) ingredients.
• Mix with a wooden spoon until smooth.
• Scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it.
• Cover and let rise about 30 minute.
• Mix together (B) and add to first dough mixture. Knead and shape into a ball using the mixer. Scrape down the bowl and rest the dough in it for another rise.
• Let rest until double. (about 40 min.).
• Finally, mix together (C)EXCEPT melted butter and cheese and add to the dough.
• Knead until smooth and satiny (about 5-10 min).
• Cover and let rise AGAIN for 60 minute.
• Divide the dough into golf ball sized balls and roll into thin ropes. Coil into 'beehives', place on greased sheet and brush with butter. Heap with grated cheese. Place rolls 2" apart.
• Let rise ONE last time (about 40 min).
• Bake 18-20 minute at 400 until nice and brown.