AuthorBiteSizedA fluffy ensaymada with a chocolate twist!
In a medium bowl add yeast, sugar, and ⅓ cup lukewarm milk. Let it rest for five minutes to activate the yeast.
In a large bowl whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast, beaten egg, vanilla extract, and melted butter. Start kneading the dough until smooth.
Divide the dough into two equal pieces. Give the vanilla dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap.
Sprinkle cocoa powder and milk to the other half of the dough. Continue kneading until the dough is mixed well. Transfer the chocolate dough into an oiled bowl and cover with plastic wrap. Let the doughs rest for about an hour at room temperature until they have doubled in size.
On an oiled surface roll the vanilla dough into a rectangle.
Repeat with the chocolate dough.
Start rolling up the dough almost to the end.
Cut about 10-12 strips. Twist some of them to alternate colors.
Put the twisted dough in the ensaymada pan and let them rest for 30 minutes.
When ready, bake the ensaymada doughs in a preheated oven for 180°C/350°F at 30 minutes.
While the bread is baking make the toppings. Mix the unsalted butter and sugar until light and fluffy.
Spread the cream top of the cooled Ensaymada bread and dip it into the cheddar cheese.
Ingredients
Directions
In a medium bowl add yeast, sugar, and ⅓ cup lukewarm milk. Let it rest for five minutes to activate the yeast.
In a large bowl whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast, beaten egg, vanilla extract, and melted butter. Start kneading the dough until smooth.
Divide the dough into two equal pieces. Give the vanilla dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap.
Sprinkle cocoa powder and milk to the other half of the dough. Continue kneading until the dough is mixed well. Transfer the chocolate dough into an oiled bowl and cover with plastic wrap. Let the doughs rest for about an hour at room temperature until they have doubled in size.
On an oiled surface roll the vanilla dough into a rectangle.
Repeat with the chocolate dough.
Start rolling up the dough almost to the end.
Cut about 10-12 strips. Twist some of them to alternate colors.
Put the twisted dough in the ensaymada pan and let them rest for 30 minutes.
When ready, bake the ensaymada doughs in a preheated oven for 180°C/350°F at 30 minutes.
While the bread is baking make the toppings. Mix the unsalted butter and sugar until light and fluffy.
Spread the cream top of the cooled Ensaymada bread and dip it into the cheddar cheese.
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