Filipino Ensaymada - Hummingbird High

Day 1: Make the Dough!

Place 2 Tablespoons active dry yeast and 2 Tablespoons of the granulated sugar in the bowl of a stand mixer fitted with a dough hook. Pour ¾ cup warm whole milk over the yeast and sugar. Gently whisk to combine and let sit for 10 minutes, until foamy.
In a medium bowl, whisk together the remaining granulated sugar, 3 ⅓ cups all-purpose flour, and 1 teaspoon kosher salt. Gradually add to the yeast mixture, kneading on medium-low until shaggy lumps form, about 1 to 2 minutes. Use a rubber spatula to scrape down the bottom and sides of the bowl as needed. Reduce the mixer to low and add 3 large egg yolks, one at a time, only adding the next egg yolk when the previous one is incorporated. Add ½ cup vegetable shortening, one to two pieces at a time, only adding the next pieces when the previous ones have incorporated, scraping down the bottom and sides of the bowl as needed.
Once all the shortening has been added, increase the mixer to medium and knead until smooth and elastic, about 5 minutes. Carefully tip the dough out onto a lightly floured counter — the dough will be delicate and slightly sticky. Lightly spray the mixer bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and refrigerate overnight, until doubled in size.

Day 2: Make the Filling, Shape, and Bake the Buns!

First, make the frosting: combine ½ cup Land O Lakes® Butter with Canola Oil and ½ cup granulated sugar in a medium bowl. Use a handheld electric mixer to beat until the sugar is dissolved and the filling is creamy, about 3 minutes.
Next, shape the buns: line the cavities of two jumbo muffin pans with baking cup liners and set side (note that this recipe only makes 10 buns, so you'll only need to line 10 cavities — see baker's notes for more info and substitutions). Remove the dough from the refrigerator and discard the plastic wrap. Tip the dough out onto a floured counter. Use a bench scraper to divide the dough into 10 equal pieces, about 3 ounces each. Use a rolling pin to roll each piece into a flat rectangle about 3 inches wide, 5 inches long, and ¼-inch thick. Use an offset spatula to spread each rectangle with 1 teaspoon of the filling.
Starting at the short side, roll each rectangle similar to how you would roll a cinnamon roll bun. You'll end up with a short log. Take one of the ends of the log and roll it inward itself to shape the log into a small spiral (it won't be a very big spiral — it'll look a little like a fat snail shell). Pinch the ends to seal the spiral. Place each spiral in its own baking cup. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
While the buns are rising, center a rack in the oven and preheat to 300°F.
Once the buns have doubled, spread another 1 teaspoon of filling on top of each bun. Bake for 25 to 30 minutes, or until the tops are lightly golden brown. Cool on a wire rack for 15 minutes, or until the ensaymada have cooled enough to handle but are still warm. Spead each bun with a final 1 teaspoon of filling on top of each bun, and immediately sprinkle with grated cheddar cheese, about 1 tablespoon each. Serve warm; the buns are best the day they are made, but you can reheat leftovers in the microwave for 15 to 20 seconds to warm before eating.

Get the Recipe: Filipino Ensaymada

Ingredients

For the Ensaymada Rolls

For the Filling, Frosting, and Topping

Equipment

Instructions

Day 1: Make the Dough!

Day 2: Make the Filling, Shape, and Bake the Buns!