CINNAMON QUEZ-O ENSAYMADA

I love cinnamon rolls and i love fusion. Thinking of combining two delectable flavours is always a challenge, some of my adventures failed but majority succeeded and all of my successes are impeccably delicious! Well, who else is going to appreciate it but Moi 😆!

If you are craving for your favourite cinnamon roll & ensaymada, then you want to have both worlds but time is a constraint, well, this is for you --

CINNAMON QUEZ-O ENSAYMADA

 

QUEZ-O Ensaymada Dough use this recipe

 

Filling

½ c unsalted butter, softened

1 ½ c brown sugar

2 tbsp cinnamon powder

1 tsp cornstarch

 

In a bowl mix brown sugar, cinnamon and cornstarch.

Take ½ of the cinnamon mixture and combine with butter.  Cream to incorporate.

Then set aside.

 

Frosting

1 bar cream cheese

¼ c unsalted butter, softened

1 c powdered sugar

½ tbsp lemon juice

1 tsp vanilla extract

½ tsp salt, optional

 

You can use a stand mixer or a whisk and manually mix the ingredients, sort of obliging yourself to do exercise!

Cream butter and cream cheese.

Add powdered sugar and mix to combine.

Add lemon juice, vanilla and salt if using.

Set aside.

Back to the dough recipe to assemble...

Grab one dough ball and flatten it. Spread the butter cinnamon mix, then sprinkle with sugar cinnamon then roll and coil the dough. Place it in a mould and let it rest for another hour or until size doubles or triples. Then, proceed with baking at  175 degrees C for about 10 minutes. Cool and finish it up with frosting and cheese toppings.

Coiled and Resting before baking

Frosted with Cream Cheese

Enjoy your share 😋

QUEZ-O ENSAYMADA

Ensaymada is another staple bread in my community. There are dozens of variants in dough and several flavours flooding the market nowadays and each one looks delicious as the other. I got challenged.  Although I already perfected my own recipe, the thirst for searching and creating new ones is always calling. So, I decided to create another ensaymada recipe to have variations too. And this is where the fun comes in, create, re-create and test my creations. And if it passed the test, it goes to my archive. Yay!

Cheese is important in ensaymada making and there is no hard and fast rule on what cheese to use. Cheese is always subjective and of preferential taste, if  a particular kind of cheese impresses your palate, then use it. 

Sharing to you today is  another recipe which EDAM CHEESE is the key😊.  Surprisingly, our famous Christmas red waxed ball cheese called Queso de bola is a semi-hard Edam Cheese from Netherlands. What a coincidence 😋! 

Here it is --

QUEZ-O ENSAYMADA

Yields  about 988g raw dough

Makes about 19 pcs of 50g dough

3 c bread flour 

2 tsp instant yeast

½ c caster sugar

1 tbsp powdered milk

1 c fresh milk

1 tbsp honey

4 egg yolks

¼ salted butter, cubed (if you use unsalted butter, add ¼ tsp salt )

1 tsp vanilla

½ c grated cheddar cheese

1 tsp oil for greasing the bowl when proofing – to prevent the dough from sticking to the bowl if this concerns you much, otherwise this is optional.

 

Topping:

2 tbsp powdered sugar

¼ c softened butter

Edam Cheese, grated (I used a zester to get that shreds of cheese as compared to the classic Ensaymada which I have with longer cheese ribbons or strands).

Cream butter and powdered sugar. Spread on a cooled ensaymada buns then top with Edam Cheese.  Ready to Serve.

 

Method for Dough

In a stand mixer, pour flour, yeast,  sugar and powdered milk. Using a low speed, mix to combine. 

 

With the mixer running, slowly add fresh milk, honey, eggyolks, butter and vanilla. Continue mixing and slowly add cheddar cheese.  Increase speed and continue kneading for at least 15 minutes to create a smooth dough. 

 

When done, take the dough out and transfer to another bowl then pour 1 tsp of oil in the bowl to grease it (again greasing with oil is optional)

 

Mould the dough into a big ball and return to the greased bowl.

 

Proof for at least 1 ½ hr or so (I proofed mine for 3 hrs cause I have other things to do ) until dough doubles or have risen properly (mine is when my dough reaches the top rim of the bowl, that’s good enough for me😉).

 

When done, punch the dough, place it in a chopping board (or your working space) and divide the dough into 50g each. Prepare the bread flour in case you need some for dusting.   Some other times, In my case of having a small kitchen space, I usually leave the dough inside the bowl (this way I don’t have to clean a lot of space afterwards) after punching and just scoop some dough, weigh it for 50g. then--

 

Roll small dough into a nice small balls.

 

Flatten using a small rolling pin, brush with softened butter (you can have other spread according to your preferences: Fruit Jams, Nutella, Kaya, Ube Halaya, Matcha,  etc)  Starting from one side, roll dough into a long cylinder and coil. Slightly Tuck the edge under or just stick the edge to the dough this should be fine especially if you are using mamon cups. You will have a nice twirled ensaymada even after baking. BUT, if you rest it freely on a baking tray, make sure you tuck it under securely so it won't come out while the dough is expanding.

Place this buns into a mamon liner, or cupcake liner or a baking tray lined with parchment paper.

Let it rest to triple its size, at least an hour or so, this will give you more time to finish other chores😉

 

Pre-heat oven at 175°C and bake ensaymada for at least 10 minutes each.

Cool and finish it off with topping.  Enjoy!😉

TABLEA CREAM FILLING

I was cleaning my stash of "treasured garbage" ;-) and came across a magazine dated a decade ago. I remember I bought this piece from a magazine rack of National Bookstore while strolling around Ayala-Makati. I tested few of the recipes with a tweak for the lack of ingredients or that some the ingredients are not for my liking so i have to substitute or twist it and oh well, it always came out perfect and delicious, fortunately!

So today, this is the first time i am using this filling and it's soooo good and worth sharing --- but warn you, patience and strength will surely pay off ;-)

TABLEA CREAM FILLING

This can fill about 10 (50g ) ensaymada with a tablespoonful each.

3  tablets (Batangas Cocoa Tablea), finely chopped

1 c fresh milk

4 tablespoon cornstarch

2 tablespoon butter

1/2 c condensed milk

4 eggyolks

Place  tablea, milk, cornstarch, butter and condensed milk in a pan.

Bring to a rolling boil with constant stirring about 8-10 minutes until pudding texture.

Take out from heat and with continuous whisking add eggyolks. 

Continuously whisking until creamy. Return to heat with constant stirring until the mixture can be scoop out with a whisk.

Note: The cream is stiff as it cools.

Set aside to cool while preparing your well proofed Ensaymada dough for filling.

Flatten the dough and scoop about a tablespoonful and place it on the center of the dough..
Bring the sides together and seal.
Form the dough into ball and place it into a mamon liner with seal at the bottom.
Rest for about an hour.
Then bake for about 7 minutes @ 175 degrees C.

Assembly:
Remove  Ensaymadas from liners, spread butter mixture on top then finish with fresh grated cheddar cheese. Serve with your favourite hot or cold beverage ;-).

SOUR CREAM ENSAYMADA

I have been keeping a cup of sour cream for a cheesecake craving but the absence of "baking adrenaline" causes delays.  With its expiration date draws near, I decided to make use  rather than waste it but not on cheesecake. As they say, reducing calories is a key to weight loss, huh! so I am thinking of ensaymada instead. Still cheesy but lesser evil. {wink}

Since it's been a while since I made ensaymada for our little rascals, so I decided to knead some to salvage my cup of sour cream. So here we go...

UBE MAKAPUNO ENSAYMADA

Having two jars of Ube Halaya with me which my SIL bought from Market Market, Fort Bonifacio, Global City (Philippines) and a freshly cooked makapuno, my first project will be ensaymada. This is very appropriate for this season of Lent. So without much story telling here it is...

Using my  ensaymada  and the makapuno  recipe all I need to do is to assemble. Just a note, I have so much left over butter and i felt like experimenting a bit, so I added generous amount of butter to the dough while beating it up... and the result... deliciously soft! 

ENSAYMADA

I love Muhlach Ensaymada, since it became popular in the late---20th century if I am not mistaken. It's bread is so soft, yummy and less sweet.   Muhlach is so far the most delicious Ensaymada I have tasted in Metro Manila.  My last bite of this yummy bread was 3 years ago and by the way I can hardly see Muhlach at the spot where I used to buy it,  but Megamelts and Supermelts... There were some hearsays about the birth of these companies one after another, but that's immaterial since all of it originates from one family and presumably of the same ingredients. Why I am telling you this, because this was the inspiration in making this overloading bread.