Sponge Method
Step 1
2 cups unbleached all-purpose flour
2 teaspoons active dry yeast
1/2 cup sugar
1 cup warm milk
Mix all ingredients together in a big bowl, cover with a kitchen towel, and let rise in a warm place for one hour.
Step 2
1 cup unbleached all-purpose flour
1/2 cup melted unsalted butter
4 yolks (beaten)
1 egg (beaten)
1 teaspoon salt
Add the melted butter, eggs, salt, and flour to the sponge mixture. Mix together until they come together, then transfer to a floured surface to knead by hand or by using an electric mixer with a dough hook for about 8 minutes or until smooth. Form into a ball and place in a greased bowl. Keep in a warm place and let rise for one hour.
After one hour, punch the bowl in the center to remove air. Divide the dough to 4 equal parts.
Then divide each of the 4 equal parts to 4 equal parts. Roll each part to about 10 inches long and 1/2 " in diameter and coil around to form round shapes. Set them on a baking sheet lined with parchment paper. Repeat the process until all parts are done. let rise for one hour.
Bake them for 15 to 20 minutes at a preheated 325* F oven.
Yields 16 ensaymadas.
Step 1
2 cups unbleached all-purpose flour
2 teaspoons active dry yeast
1/2 cup sugar
1 cup warm milk
Mix all ingredients together in a big bowl, cover with a kitchen towel, and let rise in a warm place for one hour.
Step 2
1 cup unbleached all-purpose flour
1/2 cup melted unsalted butter
4 yolks (beaten)
1 egg (beaten)
1 teaspoon salt
Add the melted butter, eggs, salt, and flour to the sponge mixture. Mix together until they come together, then transfer to a floured surface to knead by hand or by using an electric mixer with a dough hook for about 8 minutes or until smooth. Form into a ball and place in a greased bowl. Keep in a warm place and let rise for one hour.
After one hour, punch the bowl in the center to remove air. Divide the dough to 4 equal parts.
Then divide each of the 4 equal parts to 4 equal parts. Roll each part to about 10 inches long and 1/2 " in diameter and coil around to form round shapes. Set them on a baking sheet lined with parchment paper. Repeat the process until all parts are done. let rise for one hour.
Bake them for 15 to 20 minutes at a preheated 325* F oven.
Yields 16 ensaymadas.
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