Sunday, 16 August 2015

Hand Kneaded Whole Wheat Ensaymada

One of the things I love to bake is bread but the lack of equipment like a good dough mixer or even a bread machine hinders me from baking bread.  Lately though, I've been baking bread again.  We still have no dough mixer nor a bread machine because I do not like to buy yet (I'm kind of stingy sometimes) as I don't think it is a necessity at this time.  AND I have realized that I have powerful hands and arms that can knead :-) so what's the point of buying a KA (kitchen aid), right?  Unless, I'd be baking bulk and bulk of breads.  But to feed just two mouths,  a small batch of bread is all I need to make :-)

I just found out that dough kneading is indeed relaxing. Thanks to my Tukayo who keeps on encouraging me to bake bread and use my hands to knead the dough.   Dough kneading provides me an avenue to de-stress and relieve a few anxieties if there are any.  I am still a bit depress and stressed most of the time, not that anyone is interested.  And so to blast off  steam, I bake bread. While others find reading, watching, or coloring, some people like me find cooking and baking a stress reliever.  AND also,  I find  kneading dough more therapeutic and beneficial, it helps with my grip and tones my arms :-) not to mention that it saves us hundreds of riyals (thousands of pesos) from buying a professional electric dough mixer.

Oh, yes.  The first breads  I made when I decided to give a go at dough hand- kneading are ensaymada and cinnamon roll.  I posted the cinnamon rolls yesterday, you can see the post at "Hand Kneaded Whole Wheat Cinnamon Roll". Well, they literally came from the same dough mix so nothing spectacular there.  When you plan to make sweet breads, from dinner rolls, to plain burger buns, to sweet and/or savory filled buns, you can make use of one sweet dough recipe. That's all you need. The difference in the breads lies on the shape, size, fillings, toppings, and baking time.

Ensaymada is the brioche of the Philippines.  It is a sweet, soft, and fluffy sweet bread that is often time topped with butter, sugar, and cheese.  I think that a Filipino baker should at least had baked ensaymada breads at one point in his/her life or has perfected at least one ensaymada recipe. Of course like many other breads, there are many recipes to making that perfect ensaymada depending on the baker's or the "eaters" preferences.  In our blog, we have several recipes of ensaymada and you can check them all out by clicking "myFresha-licious'Ensaymada recipes".  You can find our best viewed ensaymada recipe here.



Dough :
Whole Wheat Bread Flour - 3 cups (set aside 2 tbsp for dusting)

White Sugar -1/4 c + 1 tbsp
Milk Powder - 2 tbsp
Salt - 1/2 tsp
Instant dry yeast (le saf) - 1 tsp 
Water or milk- 3/4 cup
Butter - 1/3 cup
Egg yolks, slightly beaten - from 4 eggs

Egg for egg-wash
Butter for pan-greasing
Cheddar Cheese, grated
Buttercream Frosting - see recipe below

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  divide into 12 pcs
     Proofing time :  45 minutes 
or until the dough doubled in size
     Resting Time : 10 minutes
     Baking : 180 degrees celsius / 15-17 minutes

1. In a bowl, mix all the dry ingredients for the dough except for the salt. After mixing, add the salt.
2. Make a whole in the center of the flour mix and pour the water, beaten egg yolks, and butter, mix by hands until it forms into a dough.

3.  On a flat surface, sprinkle some flour and knead the dough for at least 20 to 25 minutes.  The dough will not be sticky.
4. transfer the dough into a the same bowl and cover it with plastic or cloth. Ferment for 60 minutes
6. Brush your flat work surface with butter. 

7. Punch dough in the center and transfer it in your flat work surface.  Form into a long cylinder.
8.  Cut the dough into 12 equal pieces.  Rest for at least 10 minutes

9.  Roll each dough to form into 1 ft rod.  Twirl it to form into a snail  
10.  Put the snail-formed dough on a greased or 
 lined with parchment paper individual baking pan then proof for at least 45 minutes or until the dough doubled in size.

11.  After proofing, beat egg for the egg wash then brush the the dough with it.
12.   Bake the bread at 180 degrees Celsius for 15 to 17 minutes until the top most part turns into a light brown color. 
13.  Cool down the cinnamon rolls before pouring the sugar-vanilla glaze



Butter - 1/2 cup 
Confectioners' Sugar - 2 c / 450 g
Vanilla Essence - 1/2 tsp


1. In large bowl, beat butter  with electric mixer until light and fluffy. 
2. Beat in vanilla on medium speed
3. Gradually add in the sugar and continue beating under medium speed until the icing is creamy.

© myFresha-licious (16August2015)


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