Coconut Ensaymada, Filipino Sweet Buttered Rolls
Coconut Ensaymada, Filipino Sweet Buttered Rolls
Ingredients:
▪ 2 tsp dry active yeast ( I used Fleischmann’s Rapid Rise yeast)
▪ 2/3 cup coconut milk, lukewarm (110’ degrees)
▪ 1/4 cup evaporated milk
▪ 1/2 cup unsalted butter, melted (divided 1/4 cup mixed in the dough and 1/4 cup for brushing)
▪ 3 large eggs
▪ 3 1/2 cups
▪ 1/3 cup sugar
▪ 1/2 tsp salt
▪ 1 cup sweetened coconut, shredded
To activate yeast:
▪ 2 tsp dry active yeast ( I used Fleischmann’s Rapid Rise yeast)
▪ 2/3 cup coconut milk, lukewarm (110’ degrees)
Add all 2 ingredients in your mixing bowl and wait for about 5 minutes or unlit its bubbly
For Dough:
When yeast mixture is bubbly...
Then add and mix:
▪ 1/4 cup evaporated milk
▪ 1/4 cup unsalted butter, melted
▪ 3 large eggs
▪ 3 1/2 cups
▪ 1/3 cup sugar
▪ 1/2 tsp salt
1. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minute, then at medium speed for about 5 to 7 minutes until sticky dough has formed. The dough should be soft and sticky, Do not knead the dough.
2. Transfer dough to lightly oiled bowl.
3. Cover with clean towel and allow dough to rest for 15 minutes.
4. Divide dough into 12 pieces. To achieve uniform sizes, I use a scale, dividing each pieces equally weighing at 60 grams. If you don't have a scale you can also use ice cream scooper, oil scooper with butter and scoop out dough and release straight onto lined baking pan.
5. Loosely cover the dough with plastic wrap or a clean towel. Allow dough to rest for 15 minutes.
6. Shape dough. On a floured surface or mat, roll out or using your hands, flatten each pieces of dough into a rectangle. Dough is very sticky, if needed, dust your hands with flour, my hands were oily from butter.
7. Brush a little melted butter over the top of the dough.
8. Sprinkle shredded coconut.
9. Roll dough into a long log, pinch ends together to seal. Gently start rolling the dough inwards into a swirl roll.
10. Place it back onto the lined pan.
11. Cover pan with towel or plastic wrap, place pan in a warm, draft-free area and let it rise until double in size, about 1 - 2 hours.
12. Preheat oven to 325 degrees.
13. Bake rolls for about 20 minutes or until lightly golden.
14. Allow rolls to cool completely for about 1 hour before topping with creamed butter and sugar.
Topping
▪ 1/2 cup unsalted butter, creamed
▪ 1/2 cup sugar
1. Put 1/2 cup ( 1 stick ) of softened butter in a small mixing bowl. Using an electric mixer, beat or whip butter for 3 minutes, then add 1 tablespoon of sugar and mix for another 2 minutes or until the butter is creamed or whipped.
2. Brush or spread the creamed butter on top of the buns. Sprinkle sugar over the butter.
Enjoy!