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Mary Grace Ensaymada Recipe

Mary Grace Ensaymada Recipe

Olivia Brooks
This homemade Mary Grace Ensaymada recipe uses butter, egg yolks, flour, and milk to create a fluffy, cheesy bread roll that melts in your mouth.
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Prep Time 2 hours 15 minutes
Cook Time 18 minutes
Total Time 2 hours 33 minutes
Course Dessert
Cuisine Filipino
Servings 12 pieces
Calories 310 kcal

Equipment

  • Large mixing bowls
  • Measuring cups and spoons.
  • Whisk
  • Mixer with electricity (stand or handheld)
  • Hook attachment of dough (when a stand mixer is utilized)
  • Wooden spoon or spatula
  • Baking tray
  • Muffin tins/ ensaymada molds.
  • Pastry brush
  • Kitchen scale (not mandatory, but useful)
  • Clean kitchen towel
  • Oven

Ingredients
  

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 packet 7g instant yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk not hot, around 110°F
  • 3 egg yolks
  • 1/2 cup softened unsalted butter.
  • 1/4 cup warm water
  • 1/2 teaspoon vanilla extract

For Brushing and Topping:

  • 1/2 cup unsalted butter softened (brushing)
  • 1/2 cup sugar for dusting
  • 1 cup grated Edam cheese or cheddar cheese.
  • Garnishes: a sprinkling of powdered sugar or condensed milk drizzled onto indulge.

Instructions
 

Activate the Yeast

  • Warm water, 1 teaspoon of sugar, and the yeast should be combined in a little bowl. Allow it to rest between 5 and 10 minutes or until it is frothy and bubbly. That's your yeast, bringing life!

Prepare the Dough

  • Combine the flour, sugar, and salt in a large mixing bowl. Create a small well at the center and pour in your yeast mixture, warm milk, egg yolk,s and vanilla extract.
  • Begin mixing with a wooden spoon or using your mixer on a low speed. Gradually add the softened butter. It may seem to be sticky at the beginning--there is nothing to fret about! That’s normal. Continue mixing until the dough is smooth and elastic, approximately 810 minutes or kneading.
  • When you are kneading with your hands, arm workout. Knead with love!

Let It Rise

  • Put the dough in an oiled bowl, and wrap it with a clean towel, then leave the dough to rest between 1 to 2 hours, or until doubled in size. It is the magic time when the yeast begins doing its work, sprinkling your kitchen with that sweet dough smell.

Shape the Ensaymada

  • After it has risen, punch down the dough to take out the air. Cut it into small pieces - the size of a tennis ball. Stamp flat, and roll like a rope, and curl up into a spiral.
  • Put each spiral in an oiled muffin tin or ensaymada mold.

Second Rise

  • Once more, cover with a towel and allow them to rise 30-45 more minutes. Patience is the most important thing to do-- this second rise gives your ensaymada additional fluff.

Bake

  • Preheat your oven to 350°F (175°C). Bake 15-18 minutes or until they turn golden on top. Your kitchen will be made smelling heavenly, buttery, sweet, and irresistible.

Butter and Toppings

  • Brush each ensaymada with butter, and do it liberally, when still hot. Don’t hold back! Sprinkle the top and a mountain of grated cheese.
  • That is it, your own homemade Mary Grace Ensaymada, buttery and soft with just the right amount of salt and sugar.
Keyword Mary Grace Ensaymada Recipe