Classic Ensaymada
Serves 1
Directions
- 1Crack 1 large egg into a bowl.
- 2Crack 1 large egg into a bowl.
- 3Crack 1 large egg into a bowl.
- 4Add 3 tablespoons of sugar to the bowl.
- 5Add 3 tablespoons of sugar to the bowl.
- 6Add 3 tablespoons of sugar to the bowl.
- 7Add 2 teaspoons of instant yeast to the bowl.
- 8Add 2 teaspoons of instant yeast to the bowl.
- 9Add 2 teaspoons of instant yeast to the bowl.
- 10Pour 1 cup of lukewarm fresh milk into the bowl.
- 11Pour 1 cup of lukewarm fresh milk into the bowl.
- 12Pour 1 cup of lukewarm fresh milk into the bowl.
- 13Stir the mixture until the sugar dissolves.
- 14Stir the mixture until the sugar dissolves.
- 15Stir the mixture until the sugar dissolves.
- 16Add 3 tablespoons of oil (any vegetable/cooking oil) to the mixture.
- 17Add 3 tablespoons of oil (any vegetable/cooking oil) to the mixture.
- 18Add 3 tablespoons of oil (any vegetable/cooking oil) to the mixture.
- 19Add 3 cups of bread flour to the bowl.
- 20Add 3 cups of bread flour to the bowl.
- 21Add 3 cups of bread flour to the bowl.
- 22Add 1/2 teaspoon of salt to the flour mixture.
- 23Add 1/2 teaspoon of salt to the flour mixture.
- 24Add 1/2 teaspoon of salt to the flour mixture.
- 25Mix until the dough forms.
- 26Mix until the dough forms.
- 27Mix until the dough forms.
- 28Knead the dough on a clean, oiled surface until it is smooth and elastic.
- 29Knead the dough on a clean, oiled surface until it is smooth and elastic.
- 30Knead the dough on a clean, oiled surface until it is smooth and elastic.
- 31Lightly oil a clean bowl.
- 32Lightly oil a clean bowl.
- 33Lightly oil a clean bowl.
- 34Place the dough in the oiled bowl, turning to coat all sides.
- 35Place the dough in the oiled bowl, turning to coat all sides.
- 36Place the dough in the oiled bowl, turning to coat all sides.
- 37Cover the bowl with plastic wrap and let the dough proof for 1 hour, or until doubled in size.
- 38Cover the bowl with plastic wrap and let the dough proof for 1 hour, or until doubled in size.
- 39Cover the bowl with plastic wrap and let the dough proof for 1 hour, or until doubled in size.
- 40Punch down the dough to release the air.
- 41Punch down the dough to release the air.
- 42Punch down the dough to release the air.
- 43Flatten the dough onto a clean, oiled surface.
- 44Flatten the dough onto a clean, oiled surface.
- 45Flatten the dough onto a clean, oiled surface.
- 46Cut the dough into 12 equal pieces, each weighing approximately 50 grams.
- 47Cut the dough into 12 equal pieces, each weighing approximately 50 grams.
- 48Cut the dough into 12 equal pieces, each weighing approximately 50 grams.
- 49Take one piece of dough and flatten it.
- 50Take one piece of dough and flatten it.
- 51Take one piece of dough and flatten it.
- 52Roll each piece of dough into a 25 to 30 cm length.
- 53Roll each piece of dough into a 25 to 30 cm length.
- 54Roll each piece of dough into a 25 to 30 cm length.
- 55Coil the dough around two fingers, starting from one end.
- 56Coil the dough around two fingers, starting from one end.
- 57Coil the dough around two fingers, starting from one end.
- 58Gently press the end to secure the coil.
- 59Gently press the end to secure the coil.
- 60Gently press the end to secure the coil.
Ingredients
- 1 large egg
- 1 large egg
- 1 large egg
- 3 tbsp sugar
- 3 tbsp sugar
- 3 tbsp sugar
- 2 tsp instant yeast
- 2 tsp instant yeast
- 2 tsp instant yeast
- 1 cup fresh milk (lukewarm)
- 1 cup fresh milk (lukewarm)
- 1 cup fresh milk (lukewarm)
- 3 tbsp oil (any vegetable/cooking oil)
- 3 tbsp oil (any vegetable/cooking oil)
- 3 tbsp oil (any vegetable/cooking oil)
- 3 cups bread flour
- 3 cups bread flour
- 3 cups bread flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
Equipment
bowlbaking traywhiskplastic wrap