The sweet and rich Philippine yeast pies are the backbone of Christmas morning for the family of gourmet expert Angela Dimayuga.
- 1 1/4-ounce envelope active dry yeast.
- 6 1/2 teaspoons plus 1/2 cup sugar
- 1/2 cup lukewarm milk (105°F–110°F)
- 6 large egg yolks
- 3 cups all-purpose flour, divided
- 1 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided
- Nonstick vegetable oil spray
- 1/2 cup grated Parmesan, plus more
- Special Equipment
- Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel
Consolidate yeast, 1/2 tsp. sugar, and 3 Tbsp. tepid water in the bowl of a stand blender. Spread bowl and let blend sit until frothy and dynamic, around 10 minutes.
Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast blend until smooth. Spread and let sit until bubbly, 1/2 hours.
Include salt, staying 3 egg yolks, 1/2 cup sugar, and staying 2 1/4 cup flour to blend. Fit blender with batter snare and blend mixture on medium-low speed until smooth and flexible, 6–8 minutes (it will be clingy). Include 8 Tbsp. room-temperature spread 1 Tbsp. at once, blending until totally consolidated after every expansion (around 1 moment each time). Mixture ought to be anything but difficult to extend. Spread bowl and let batter ascend in a warm sans draft place until multiplied in size, around 2 hours.
Preheat stove to 325°F. Coat biscuit cups with nonstick shower and line with 4″ squares of material paper. Punch down batter; isolate into 12 pieces. Working with 1 piece and covering the rest, turn out to a 14×3″ square shape. Brush softly with softened margarine and sprinkle with a little cheddar (around 2 tsp.). Working at a point so mixture wraps down the length of dowel, move batter toward you around dowel. Slide batter off dowel (it will scrunch up a piece). Loosen up to 8–10″ long and loop around itself to make a snail-shell shape; place in a biscuit cup. Rehash with outstanding bits of mixture. Spread with saran wrap and let ascend until puffy and mixture springs back when delicately squeezed, 25–35 minutes.
Prepare ensaimadas until brilliant earthy colored and puffed, 20–25 minutes. Brush with staying liquefied margarine; sprinkle with more Parmesan and staying 6 tsp. sugar.
Mixture can be made (don’t let rise) 12 hours ahead. Spread and chill. Let batter come to room temperature, at that point let ascend until multiplied before continuing, 1–2 hours.