The 7 Hour Brioche/Ensaymada
The 7 Hour Brioche/Ensaymada

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, the 7 hour brioche/ensaymada. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The Weekend Ensaymada story is in SBS Filipino. Check it out to find out more about us and some Ensaymada baking tips! Ensaymada is a brioche bread, topped with a combination of sugar, butter, and grated cheese. The Gods of Bread Making were not with me on this one, my friends.

The 7 Hour Brioche/Ensaymada is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. The 7 Hour Brioche/Ensaymada is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook the 7 hour brioche/ensaymada using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make The 7 Hour Brioche/Ensaymada:
  1. Take Bread Dough
  2. Make ready 1 cup milk, warmed
  3. Get 2 1/4 tsp active dry yeast
  4. Take 1/2 cup granulated sugar
  5. Get 5 cup all-purpose flour
  6. Get 3/4 cup granulated sugar
  7. Make ready 1 tsp salt
  8. Take 3/4 cup butter, melted
  9. Get 3 large eggs
  10. Get 1 each egg, beaten
  11. Prepare 1 milk, splash
  12. Get Topping
  13. Get 1 cup granulated sugar
  14. Make ready 1/4 cup butter, melted
  15. Prepare 1 cup grated cheese

Fine textured, soft and lightly sweet, ensaymada is a Filipino style brioche that makes perfect snacks. The ensaymada of Pampanga features a very rich dough with layers of butter and cheese. It is customary to eat ensaymada with hot chocolate made with native tablea during the Philippine Christmas season. SHIPS all over the US/Canada! ensaymadaproject.com.

Instructions to make The 7 Hour Brioche/Ensaymada:
  1. Combine yeast, milk and sugar in your main mixing bowl to activate the yeast. Remember to use lukewarm milk, you don't want to boil your yeasty friends to death. Set aside in a warm place until the mixture is foamy.
  2. In a separate bowl, combine the dry ingredients: flour, sugar and salt. You can also sift the ingredients together. Make sure that the salt is thoroughly mixed in to prevent killing the yeast.
  3. In your main mixing bowl where your activated yeast is sitting, beat in the eggs and melted butter.
  4. Combine the dry ingredients to the wet ingredients thoroughly until you have a workable dough. I used a mixer to knead the dough, but I would sometimes work the dough on a lightly floured work surface.
  5. Preheat your oven to the lowest possible setting then turn off. You will need a warm environment to allow for the dough to rise.
  6. Turn dough on to your work surface and knead until the dough is smooth and elastic. Take your time and make sure that the dough is smooth and it springs back into shape when poked.
  7. Now it's time to let your dough rise in the warm oven. Lightly grease your mixing bowl with oil or butter and put the dough in and cover with a damp cloth or plastic wrap. If the oven is too warm, prop the door slightly open with a wooden spoon.
  8. After a few hours, check on your dough. You want the dough to at double in size.
  9. Once the dough has doubled, punch the dough down and then cut into your preferred shape.
  10. A note about shaping the dough. Some people prefer to roll the dough into ropes, then coiling them. I went about it a different way because I am a glutton for busy work. What I did was I cut the dough into small equal pieces, flattened the dough into a rectangular shape, brushed the dough with melted butter, sprinkled a little bit of cheese, the rolled it up like a cigar. Then I coiled it. It's really up to you, the cheese is optional, but it adds a lot of flavor.
  11. Proof your formed dough into their final shapes. If you formed the dough in a pan like in the picture, make sure you line the pan so that it's easy to pop out. Cover with plastic wrap and let it rise in a warm place (you can proof in a warm oven). This could take an episode or two of your favorite TV show. No worries.
  12. When you are happy with the proofing, preheat your oven to 350°F. DO NOT FORGET TO TAKE YOUR PROOFED DOUGH OUT BEFORE PREHEATING. Brush your dough with a simple milk eggwash before baking. (If you don't want the bread to turn out pretty dark, take out the milk from the eggwash.)
  13. Bake bread for about 15 minutes or until it smells like bread, and feels hollow when you tap.
  14. Optional. After baking, let the bread cool. Then brush the bread with melted butter, dust with granulated sugar, then top with grated cheese. I completely understand if you don't want to do this because you're worried about the carbs, but you're about to eat bread, you might as well go down swinging.

It is customary to eat ensaymada with hot chocolate made with native tablea during the Philippine Christmas season. SHIPS all over the US/Canada! ensaymadaproject.com. This is the best and easiest homemade Ensaymada you'll ever make. The better the quality of the butter, the better your Ensaymada will be. Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread.

Going Green for Good Health By Consuming Superfoods

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