Shortcut Filipino Style Ensaymada Especial Recipes

Steps:

• Take a sweet roll
• Spread butter on top.
• Sprinkle sugar over the butter.
• Garnish with cheese and ham.
• Eat & enjoy!

Steps:

• Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.
• Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.
• Place dough into a greased bowl and let rise until doubled in size, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.
• Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.
• Remove from the oven and brush warm tops with melted butter, dust with sugar, and sprinkle with Cheddar cheese. Serve warm.

Steps:

• Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.
• Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours.
• Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6-8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.
• Preheat oven to 325°F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8-10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25-35 minutes.
• Bake ensaimadas until golden brown and puffed, 20-25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar.
• Do Ahead
• Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1-2 hours.

Steps:

• Slice Goya ripe plaintains in half (lengthwise).
• Lay 2 sections of plantain on a lumpia wrapper.
• Sprinkle some brown sugar on the plantains.
• Wrap lumpia according to package directions.
• Deep-fry in oil until golden brown.
• Serve with a scoop of vanilla ice cream.
• Enjoy!