Ensaymada Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and helps activate the yeast.

Warm milk: Activates the yeast and adds moisture to the dough.

Softened butter: Adds richness and flavor to the dough.

Eggs: Contributes to the dough's structure and richness.

Yeast: Helps the dough rise and become fluffy.

Salt: Enhances the flavor of the dough.

Grated cheese: Used as a topping to add a savory contrast to the sweet dough.

When kneading the dough, ensure that it becomes smooth and elastic. This can take about 10-15 minutes of consistent kneading. If the dough is too sticky, you can add a little more flour, but be careful not to add too much as it can make the ensaymada dense. The windowpane test is a good way to check if the dough is ready: stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, it's ready.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the ensaymada a chewier texture.

• sugar - Substitute with honey: Honey adds a different flavor profile and moisture to the dough. Use ¾ cup of honey for every cup of sugar.

• warm milk - Substitute with warm almond milk: Almond milk is a good dairy-free alternative that still provides the necessary liquid and slight sweetness.

• softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water per egg. This is a good vegan alternative.

• yeast - Substitute with baking powder: Use 1.5 times the amount of baking powder as yeast. Note that this will change the texture and rise of the ensaymada.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• grated cheese - Substitute with grated vegan cheese: Vegan cheese is a good alternative for those avoiding dairy. Choose a variety that melts well.

• Allow the ensaymada to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the ensaymada in an airtight container or a resealable plastic bag. Keep it at room temperature for up to 2 days.

• If you need to store the ensaymada for a longer period, wrap each piece individually in plastic wrap. This helps maintain freshness and prevents them from sticking together.

• Place the wrapped ensaymada in a resealable freezer bag or an airtight container. Label the container with the date to keep track of storage time.

• Store the ensaymada in the freezer for up to 3 months. Freezing helps preserve the texture and flavor.

• When ready to enjoy, thaw the ensaymada at room temperature for a few hours or overnight in the refrigerator.

• For a warm, freshly baked taste, reheat the ensaymada in a preheated oven at 300°F (150°C) for about 5-10 minutes or until warmed through.

• Alternatively, you can microwave the ensaymada for about 20-30 seconds on medium power. Be cautious not to overheat, as this can make the bread tough.

• If you prefer a softer texture, you can brush the ensaymada with a little butter before reheating.

• For an extra indulgent treat, sprinkle additional grated cheese on top after reheating.

• Preheat your oven to 300°F (150°C). Wrap each ensaymada in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warm and soft.

• Use a microwave for a quick reheat. Place the ensaymada on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, heat in 10-second increments.

• For a toaster oven, set it to 300°F (150°C). Wrap the ensaymada in foil and place it inside. Heat for about 10 minutes, checking halfway to ensure it doesn't overheat.

• If you have a steamer, this method keeps the ensaymada moist. Place the ensaymada in the steamer basket and steam for about 5-7 minutes until heated through.

• For a stovetop method, use a non-stick skillet over low heat. Place the ensaymada in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine and mix ingredients together.

• Measuring cups: Used to measure the volume of liquid and dry ingredients accurately.

• Measuring spoons: Used to measure small quantities of ingredients like yeast and salt.

• Whisk: Used to mix the yeast mixture and other wet ingredients thoroughly.

• Wooden spoon: Used for stirring the dough mixture.

• Stand mixer: Optional, but helpful for kneading the dough to achieve a smooth and elastic texture.

• Dough scraper: Used to divide and shape the dough into equal pieces.

• Baking sheet: A flat sheet used to place the dough balls on for baking.

• Parchment paper: Used to line the baking sheet to prevent sticking.

• Plastic wrap: Used to cover the dough while it rises.

• Oven: Used to bake the ensaymada to a golden brown.

• Cooling rack: Used to cool the baked ensaymada after they come out of the oven.

• Grater: Used to grate the cheese for the topping.

• Pastry brush: Used to spread butter on top of the baked ensaymada.

Prepare ingredients ahead: Measure and prepare all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can save time and effort when kneading the dough.

Proof in a warm place: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Turn on the oven while the dough is rising to save time.

Batch baking: Bake multiple ensaymadas at once to save time.