Ensaymada

Ingredients

FIRST PART: THE SPONGE

• 1/3 cup warm milk (temperature should be 110 F)
• 2 and 1/4 teaspoons active dry yeast
• 1 large egg
• 2 cups all purpose flour

SECOND PART: THE DOUGH

• 1/3 cup sugar
• 4 large eggs lightly beaten
• 1 teaspoon salt
• 1 and 1/2 cup all purpose flour
• 1 and 1/2 sticks unsalted butter (6 oz) room temperature

FOR THE EGG WASH

• 1 large egg
• 1 tbsp cold water

FOR THE TOPPING

• softened butter unsalted, for brushing the top
• granulated sugar for sprinkling

 

Instructions

MAKE THE SPONGE

within the bowl of serious duty mixer, Add the yeast, milk, egg and one cup all purpose flour. combine with a rubber spatula simply till combined. Sprinkle the remaining one cup of flour over the highest as if to hide mixture. Let this signify concerning 40-45 minutes. there'll be cracks on the flour surface at this time.

MAKE THE DOUGH

Add the sugar, salt, eggs and one cup of flour to the bowl with the yeast mixture. employing a dough hook, run the serious duty mixer on low speed for a couple of minute , till the mixture is simply concerning incorporated. Add the remaining 0.5 cup of flour and run the mixer in medium speed. still beat, scraping the bowl pro re nata, for concerning 15-20 minutes. you'll recognize once the dough is prepared if it's returning along within the center of the bowl, and additionally attaching itself into the dough hook. you must see the dough slapping the edges of the bowl, am fond of it is nearly violently throwing itself to the edges white it still clinging and rotating with the dough hook. you must additionally hear the slapping sounds. ( If you do not see the slapping action once 10 minutes into the blending , sprinkle concerning two -3 tbsp of flour to the bowl. still beat till you reach the slapping stage , giving the dough a complete of concerning 15-20 minutes within the mixer ).
currently add the butter bit by bit. confirm that the butter is in in temperature, however not heat or oily. It ought to be pretty soft and malleable. It helps to surround the butter within a paper, press it down exploitation your thumb or beat it with a kitchen utensil to administer it a malleable consistency. after you add the butter, the dough can collapse once more for a flash. still beat till you hear the slapping sounds once more. this could take concerning five minutes more or less. The dough is currently , once again, clinging along within the center and within the dough hook with the slapping sound. Dough is sticky however shiny at this time.

FIRST RISE:

Place the ball of dough into a lubricated bowl and canopy with a wrap. Let interchange temperature till the scale is doubled, concerning two hours.

SECOND RISE:

once the dough has doubled in size. merely elevate it in sections till you have got gone round the entire circle of dough, lifting and so property it fall back to the bowl ( like deflating it however terribly gently. don't punch the dough down.) cowl the bowl once more with a wrap and chill within the icebox for six hours or nightlong. The dough can double in size once more.

ASSEMBLE AND BAKE

• once chilling, divide the dough in 0.5. Double wrap the opposite 0.5 with wrap and so with foil. Freeze for up to a month *( Skip this if you propose on exploitation the whole quantity of dough and yield fourteen items of ensaymada. Work with 0.5 a dough at a time.) Divide the dough into fourteen equal parts. Roll every portion into a log that's concerning 4-5 inches long. Take 2 of the logs, twist them along to create spirals and seal the 2 ends by pinching the logs closed. Place the spirals in a very giant baking sheet that's lined with parchment paper. Repeat with remaining logs. you must have seven spiral logs in total. cowl the assembled dough with wrap and let rise till doubled in size, concerning one and 1/2 hours.

• heat up kitchen appliance to 350 F. create the glaze by gently beating one egg with one tablespoon of cold water. employing a pastry brush, brush the highest surface of the ensaymada dough with the egg glaze. this can provide the ensaymada a pleasant golden look. Bake the ensaymada for quarter-hour or till terribly gently golden. make certain to not overbake otherwise you can find yourself with a dry, robust ensaymada. I powerfully suggest inserting a measuring device into the middle of ensaymada. Once it reads two hundred F, it is done. Let ensaymada cool slightly then brush the first-rate with softened butter or paste. Sprinkle with sugar.