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2 Day Ensaimada

Due to the cold weather, any butter higher than 25 %, eggyolks higher than 15% and sugar at the same level will not do well in our kitchen. Meaning, it will be quite sluggish. I had to cover the mixer first during resting time, i prepared a sponge the night before, but it still was not enough.

After i mixed the dough, i soon realized that the dough was just way too cold and it will not rise. I added more yeast, of course computing the sugar and the flour again, small amounts just to add to the first batch. Good thing the dough was not fully done mixing, or else i will be in trouble.

After adding more yeast, (must have added about 4%), i covered the dough

using a large plastic. I left it like this for 15 minutes, then remixed it again.

I took out the dough hook, covered the bowl with two layers of plastic, then three large kitchen towels to seal the bowl tight.

I placed the bowl in our pantry which is 10-12 degrees cold and left it there overnight. Day 1 is over. I started at 9 am, it is now 9 pm.

I am troubleshooting here, the yeast i used was just not enough, never had the experience of baking ensaimada that is very high on eggyolks, butter and sugar like this so i needed to recalculate everything. When i noticed that the dough was not rising after 2 hours, that spells disaster to me so this is Plan B.

The dough is now more supple and pliable, i cannot believe that i had to add a bit of warm water in the dough for the first time. Notice the ovenspring when the dough hits the oven heat. Was very tired so i used a tin foil round, 3 of them to put 5 each rolls so i can rest. The ensaimadas baked around 7 pm. I started proofing (again) around 10 am. That to you folks is baking in the Northeast, winter time. Welcome to my world.


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