This sweet Bun originally made from “Saim” or good quality “Lard” is called Ensaymada. It’s said that its origins come from the Moors during their conquest of Hispania and that the coiled shape of the Bun depicts a Moorish Turban.
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hour 5 mins
2 Tsp Instant Yeast
2/3 cup Water
3 3/4 All Purpose Flour
1/3 cup Sugar
3 Large Eggs
1/4 cup Evaporated milk
1/3 cup Butter, unsalted
Butter, Unsalted creamed
Preheat the oven to 325 F
Dissolve yeast in 1/3 part of water. Set aside.
In a mixing bowl with a dough hook or flat beater attachment, place the sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix 2 minutes at low sat low speed then mix at medium speed for approximately4 minutes.
Add unsalted butter and continue mixing until gluten is slightly developed.
Transfer the dough to a greased bowl cover with plastic.
Let the dough rest for about 15 mins at room temperature.
Punch down the dough and divide it into pieces weighing 60 grams each
Let the dough for 15 minutes then cover with PLASTIC SHEET to prevent from drying.
Roll out the piece thinly into 8″x5″ rectangles. Brush with butter.
Roll into a long rod and twirl into shape, locking ends to seal.
Place each piece in a greased ensaymada molder.
Let the dough rise until it doubles in size(approximately 1 hour 30 mins at room temperature)
Bake for 17 minutes or until golden brown
Let the bread cool and remove from the molder
Brush the top of each ensaymada with creamed butted and sprinkle with grated cheese and sugar.
This video shows another recipe for ensaymada.
Serving Size:1 piece
Saturated Fat:10 g
Unsaturated Fat:6 g
Trans Fat:0.6 g
Keywords: butter creamed bread, home baked, traditional