Ensaymadas

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

INGREDIENT

1 1/4-ounce active dry yeast envelope (about 2 1/4 tsp.)
6 1/2 teaspoons plus 1/2 cup sugar
1/2 cup warm milk (105 ° F - 110 ° F)
6 large egg yolks
3 cups of all-purpose flour, divided
1 1/2 teaspoons of halal salt
8 tablespoons of unsalted butter, room temperature; plus 4 tablespoons of melted, slightly cool, divided
Nonstick vegetable oil spray
1/2 cup of Parmesan Grater, plus more

Special equipment

Two 6-cup jumbo muffin pans; 1/2 inch diameter wooden peg

PREPARATION

Mix yeast, 1/2 tsp, sugar and 3 tablespoons. warm water in a mixer bowl. Cover the bowl and let the mixture sit until it is foamy and active, about 10 minutes. Beat milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let stand until it is full of bubbles, 1 to 1 1/2 hours.

Add salt, the remaining 3 egg yolks, 1/2 cup sugar, and the remaining 2 1/4 cups flour into the mixture. Install the mixer with the dough hooks and stir the mixture at medium-low speed until smooth and elastic, 6-8 minutes. Add 8 Tbsp and put butter at room temperature 1 Tbsp. The dough will be very easy to stretch. Cover the bowl and let the mixture rise in a place free from wind until it is doubled in size, about 2 hours. 

Preheat the oven to 325 ° F. Cover the muffin cups with a non-stick spray and line up with 4 squares of parchment paper. Punch the dough, divide into 12 parts. Working with 1 piece and covering the rest, roll it to 14x3 rectangle. Apply a little with melted butter and sprinkle with a little cheese about 2 teaspoons. Stretch it up to 8-10 long and wrap it around itself to make the shape of the snail shell; place in a muffin cup. Repeat with the remaining pieces of dough. Cover with plastic wrap and let it rise until it swells and the dough returns when pressed gently, 25–35 minutes.

Bake the ensaimadas until golden brown and bloated, 20-25 minutes. Brush with the remaining liquidbutter; sprinkle with more Parmesan and 6 tsp left. Sugar.

Go ahead

The dough can be made (not fluffy) 12 hours into the future. Cover and chill. Let the mixture reach room temperature, then allow it to double before continuing, 1-2 hours.

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