Best Ensaymada

Ensaymada

makes 8 ensaymada buns
adapted from Goldilocks Bake Book by Milagros Leelin Yee & Clarita Leelin Go

• 2 tsp instant yeast
• 2/3 cup water
• 3 1/2 cups all-purpose flour, sifted
• 1/3 cup sugar
• 1 tsp salt
• 3 large eggs
• 1/4 cup evaporated milk
• 1/3 cup unsalted butter, melted
• Topping: creamed butter, grated cheddar cheese, sugar (to taste)

Directions

1. Dissolve yeast in 1/3 cup of water. Set aside.
2. In a mixing bowl with dough hook, place sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
3. Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes.
4. Add unsalted butter and continue mixing until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.
6. View more

Yummy No Bake Paleo Chocolate Fudge-Topped Brownies

 

Ingredients

 For the Brownies:

• 1 1/2 cups (170 g) raw walnut halves and pieces
• 1 1/2 cups (225 g) raw or lightly toasted hazelnuts (see note)
• 1/3 cup (25 g) coconut sugar (use approx 3 scoops stevia extract powder for a low carb alternative)
• pinch fine sea salt (I recommend Real Salt.)
• 3/4 cup (80 g) raw cacao powder (see note)
• 1/3 cup (80 ml) agave nectar or coconut nectar (use low carb sweetener like xylitol for a low carb option- add a small amt of water if needed)
• 2 tsp (10 ml) raw vanilla powder or pure vanilla extract
• 1/4 tsp (1 ml) pure stevia extract powder or
• 1/2 tsp (2.5 ml) pure plain or vanilla liquid stevia or to taste
• For the Fudge Topping:
• 1 cup (240 ml) coconut butter (not coconut oil), melted (See how to make homemade coconut butter here)
• 1 cup (140 g) raw or lightly toasted hazelnuts
• 1 heaping 1/4 cup (70 ml) raw cacao powder (see note)
• 1/4 cup (60 ml) coconut sugar (sub 2 scoops stevia extract powder for low carb option)
• 1 tsp (5 ml) pure vanilla extract
• pinch fine sea salt
• 20-30 drops plain or vanilla liquid stevia, or to taste

Method

Make the brownie:

1.  Line an 8.5 inch (21.5 cm) square pan with parchment paper and set aside (for thicker brownies, recipe can be made in a loaf pan instead).

2.  In a food processor, whir the walnuts, hazelnuts, read more here 

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