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Super Soft Ensaymada
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5 from 2 votes

Super soft Ensaymada

Filipino sweet bread topped with buttercream frosting and cheese.
Prep Time45 minutes
Cook Time1 hour
Course: baked goods, Dessert, Snack
Cuisine: Filipino
Keyword: ensaymada, filipino bread, filipino ensaymada, soft and fluffy ensaymada, sweet bread rolls
Servings: 24 servings
Author: JENEVIVE

Ingredients

BREAD

  • 1 cup milk
  • ½ cup white sugar
  • 1 tablespoon instant dry yeast
  • ½ cup softened butter room temperature
  • 6 pieces egg yolks
  • 2 pieces whole eggs
  • 5 ¼ cups bread flour
  • ½ teaspoon salt
  • ¼ cup softened butter for brushing the dough

BUTTERCREAM FROSTING

  • 1 cup butter room temperature
  • ¼ cup cream cheese room temperature
  • ½ cup powdered sugar

TOPPINGS

  • grated cheddar cheese

Instructions

BREAD

  • In a mixing bowl, mix together milk, butter, sugar and salt.
  • Add half of the flour and instant dry yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
  • Add the egg yolks and whole eggs and the rest of flour and mix for about 3 minutes. The dough should to be sticky.
  • Scrape the sides of the bowl and then cover the dough with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
  • Remove the kitchen towel and punch the proofed dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minute by hand.
  • 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 24 slices.
  • Using a rolling pin, roll a slice into a rectangle 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 with the end tucked under.
  • Place the dough in a baking tray with wax paper and cover with kitchen towel. Set aside and let to rise for about 45 minutes to 1 hour or until it doubled its size.
  • Bake them in a preheated oven at 150°C for 15-20 minutes. Once baked let them cool down for a few minutes before removing from molds. Let them cool completely before serving or frosting
  • Using a knife or spoon, cover the top of the ensaymadas with buttercream and with a generous amount of grated cheese.

BUTTERCREAM

  • Using a stand or hand mixer, cream softened butter, softened cream cheese and powdered sugar.
  • Refrigerate until ready to use.