Ensaymada for the Win

I was all set to make Japanese milk bread the other week because RD is home for the Christmas/New Year break. I had placed flour + yeast + sugar + salt into the mixer bowl and was about to add the egg when I realised that added all-purpose flour instead of bread flour.  Not wanting to risk coming up with a sub-standard loaf of milk bread due to the insufficient protein content of the flour, I decided to start over.  

I poured out the flour mixture into a tupperware, measured out a new set of dry ingredients, and proceeded to make the milk bread.  The milk bread turned out fine but the tupperware with the flour was left sitting on the counter for ages.  

I googled and flipped through bread recipes and figured I could probably use the flour mixture for ensaymada.  The decision was made last Saturday, when I asked the kids what they wanted me to bake.  I started with "What do you guys want, ensaymada or...." 

I did not even get to finish my question because both RD and MyGirl answered "Ensaymada!" without waiting for the other option. 

On Sunday, I started the dough in the afternoon before we went out for dinner.  I added other ingredients as I went along, not really following any single ensaymada recipe.  I punched down the dough and formed the ensaymada when we got home.  They were done before 10PM.

The recipe needs to tested several more times but I am documenting it before I forget what I did.  It made 16 pieces about 60 g each.

Ensaymada for the Win  

2 ½ c          all-purpose flour

1 to 1 ½ c   bread flour

¼ c              sugar

1 T              yeast

1 t               salt

2                 eggs

½ c              warm milk

¼ c              unsalted butter, softened (cut into cubes)

               

1.       Combine dry ingredients in a stand mixer bowl.

2.       Mix for a few minutes to combine.

3.       Add eggs and milk into the mixer.

4.       Beat about 5 minutes on low, scraping down sides as needed.

5.       Add butter a few cubes at a time.

6.       Beat on medium for 5 minutes.

7.       Increase speed and beat additional 15 to 20 minutes.

Add flour a few tablespoons at a time as needed.   Do not add too much flour. 

The dough should not be dry and not completely non-stick.

Do the window pane test (stretched dough does not tear) and aim for sticky-tacky dough (pressing  the dough will cause it to stick but it easily releases without leaving much dough on your hand/ finger).

8.       Let dough rise until double in size.

9.       Punch down dough.

10.    On a floured surface, divide into 16 pieces about 60 g each.

11.    Roll dough piece into a log and coil.  (Alternatively, form into a dough ball after folding dough over itself several times and rotating 90 degrees.)

12.    Place into greased moulds and let rise 30 minutes or until double in size.

13.    Bake in pre-heated oven at 350F for 12 – 15 minutes.

14.    Once out of the oven, remove from moulds and let cool on rack.

15.    If desired, serve with butter, sugar, and grated cheese.