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10 January 2013,21:13 by
Ponmathi Srilekha.S

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ENSAIMADAS

These sweet bread rolls are a popular snack in the Philippines and come with various fillings.
Makes :
12

Preparation Method :

  • Dissolve 5 ml / 1 teaspoon of the sugar in the warm water, then sprinkle in the dried yeast. Stir, then set aside for 10 minutes or until frothy.
  • Sift the flour and salt into a large bowl.
  • Cream the softened butter with the remaining sugar in a large bowl.
  • When it is fluffy, beat in the egg yolks, and add a little of the sifted flour.
  • Gradually stir in the remaining flour with the yeast mixture and enough milk to form soft but not sticky dough. Transfer to an oiled plastic bag.
  • Close the bag loosely, leaving plenty of room for the dough to rise. Leave in a warm place for about 1 hour until the dough doubles in bulk.
  • On a lightly floured surface, knock back (punch down) the dough, then roll it out into a large rectangle.
  • Brush the surface with half the melted butter sprinkle with the cheese, then roll up from a long side like a Swiss (jelly) roll.
  • Knead the dough thoroughly, and then divide into 10 - 12 pieces. Roll each piece of dough into a thin rope, 38 cm / 15 inch long.
  • On greased baking sheets, coil each rope into a loose spiral. Leave to rise for about 45 minutes or until doubled in size.
  • Preheat the oven to 220°C / 425°F / Gas 7. Bake the ensaimadas for 15 - 20 minutes, until golden.
  • Remove from the oven, then brush with the remaining melted butter and sprinkle with caster sugar. Serve warm.

INGREDIENTS

  • 2 tablespoons castor (superfine) sugar, plus extra for sprinkling
  • 150 ml warm water
  • 1 tablespoon active dried yeast
  • 450 grams strong white bread flour
  • 1 teaspoon salt
  • 150 grams butter, softened, plus 2 tablespoons melted butter for the filling
  • 4 egg yolks
  • 120 ml warm milk
  • 150 grams grated Cheddar cheese (or similar well-flavoured hard cheese)

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