Classic Ensaymada
Directions
- 1In a large bowl, combine 4 1/4 cups plain flour, 1/2 cup sugar, 1 1/2 tsp salt, and 2 1/4 tsp instant yeast.
- 2Add 4 egg yolks and 1 1/2 cup warm milk to the bowl.
- 3Using a stand mixer with a paddle attachment, mix the ingredients until a shaggy dough forms.
- 4Add 90g of softened unsalted butter and continue mixing until the dough is smooth and elastic.
- 5Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1-2 hours or until doubled in size.
- 6Turn the dough out onto a lightly floured surface and divide it into 80g pieces.
- 7Shape each piece of dough into a rope, then roll it into a spiral shape.
- 8Place the shaped dough pieces onto a baking sheet lined with parchment paper.
- 9Cover and let rise for 30 minutes.
- 10Prepare an egg wash with 1 egg yolk and a bit of milk.
- 11Brush the egg wash over the risen dough.
- 12Bake at 150 degrees Celsius convection oven for 18 minutes.
- 13Let the buns cool down before brushing with melted butter and coating with 1/2 cup of caster sugar.
Ingredients
- 4.25 cups plain flour
- 0.5 cup sugar
- 1.5 tsp salt
- 2.25 tsp instant yeast
- 4 egg yolks
- 1.5 cup warm milk
- 90 g softened unsalted butter
- 0.5 cup caster sugar
Equipment
measuring cupsmeasuring spoonsmixing bowlstand mixer with paddle attachmentplastic wrapbaking sheetparchment paperpastry scraperrolling pinpastry brush