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

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Hi, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, the 7 hour brioche/ensaymada. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The 7 Hour Brioche/Ensaymada is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. The 7 Hour Brioche/Ensaymada is something which I’ve loved my entire life. They’re nice and they look wonderful.

Red Ribbon Ube Ensaymada: Ube Brioche Buns (Kneaded By Hand) With Butter/Cheese Basic Ensaymada Recipe Muhlach Megamelt Style. Ensaymada is a Filipino brioche: tender, lightly sweet and popular in Philippine bakeries.

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

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

Now, the Ensaymada Project has made some. Cheese Ensaymada is a Filipino style brioche. It is a sweet bun that is topped with sugar, butter and cheese. Ensaymada is eaten for breakfast or snack.

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.

Ensaymada is one of the favorite breakfast or snack of most Filipinos. To start the year, I baked one of the most difficult yet luxurious Filipino breads, Ensaymada! Ensaymada (pronounced n-sigh-ma-duh…don't you just love how I spell these things out lol) is a kind of Filipino bread that's brushed with butter, sprinkled with grated cheese and baked until soft and tender. It's then brushed with more melted butter, dunked in sugar, and again generously sprinkled. Ensaymada is one of those delicious baked goodies that we Filipinos got from our Spanish colonizers.

That’s the recipe for The 7 Hour Brioche/Ensaymada. Ensure you try it in your home, to ensure that your household or friends have range in regards to food.

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