Buttery Ensaymada

I should call this buttery eggyolk-y ensaymada.
I am getting so ensaymada'ed out already I could puke (excuse me!), but I just gotta be able to compare the two recipes which vary only in the fat content (shortening versus butter) and the eggyolks.

Honestly, I cannot really choose between the two recipes (Supersoft using shortening and just whole eggs versus Buttery using butter, of course, and 5 eggyolks in addition to 1 whole egg).

Supersoft has the familiar taste of the ensaymada I used to get from bigger bakeries in PI. By itself (without topping), it is okay, but since it is not sweet, the flavor is greatly enhanced once the topping is there, and a bite becomes heavenly. Lasts 2 days or even 3 without getting tough as long as it is kept in plastic at room temp.

Buttery is strikingly special flavored by itself mainly by its very nature...buttery and yolky. Once with the usual topping, it is as heavenly as supersoft, although it is not the taste I was familiar with when it comes to ensaymada bought from the likes of goldilocks. I have yet to observe how long it lasts. It is still soft after a day even when cold.

Now, since i have made lots of ensaymada dough, I thought I'd use some of it for something else special I can create for the Holidays. I came up with pan de coco-cinni (or Coconut-cinnamon rolls) because I accidentally left a pack of grated coconut on the warm floor when I was rearranging my meats in the freezer). I am not assigned to any of the winter holidays, so I will just bring to the gathering some desserts like this or leche flan or egg pie. I will next post the coconut-cinnamon roll and pan de coco-cinni, which my poor husband had to taste-test last night, and he bit with that familiar closing-of-the-eyes expression for something sooo good.
Ingredients:

3+1 +1 + 1 cups bread flour (total 6)
1/2 cup sugar
2 envelopes RapidRise Yeast
1 tablespoon salt
1 cup milk
1/2 cup water
1/2 cup butter + 1/2 cup softened butter (total 1)
1 cup mashed potato (I used leftovers, with all the flavors -- salt and pepper, butter, and cream)
1 egg
2 + 3 eggyolks (total 5 yolks)
Melted butter (about 1/4 cup) for brushing

Directions

Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, 1 egg and 2 egg yolks and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Gradually stir in 3 cups flour to make a stiff batter. Detach dough hook from mixer. Cover dough with the hook loosely with plastic wrap; refrigerate 1 hour. Meanwhile, soften 1/2 cup butter by leaving it out at room temp.

Remove dough from fridge and attach dough hook to mixer. Stir in 3 egg yolks and 1/2 cup softened butter (cut into bits), gradually add 1 cup flour and blend well. Place in greased bowl and cover loosely with plastic and refrigerate for additional 2-24 hours prior to baking (put simply, shape and bake the next day).

Use a GENEROUS amount of flour on the countertop, your hands, and your rolling pin when you start working to shape this dough because it is so STICKY. Shape accordingly (coiled or rolled method -- please see previous post). Brush with (or dip in) melted butter. Let rise for about an hour in a draft-free, warm and preferably moist environment (oven works best - place pans of ensaymada inside, along with a bowl of hot water, turn oven on for one minute then turn off and let the trapped heat hasten the rising. Don't forget to remove from oven once you are ready to bake and you are heating up the oven to the right baking temp.) (This whole batch will probably give you 32-40 pieces depending on the size you want. I suggest you think of ways to use this as master dough for other special desserts/pastries, like pan de coco-cinni up on my next post, or use ube haleya as filling, or make monggo bread which I plan to experiment on sometime later).

Bake at 350 deg F for 12-15 minutes (rotate pans after the first 10 minutes to even out browning) until done and browned to your preference. Take out from oven and brush again with melted butter (helps keep them moist). Enjoy with preferred topping.
If not consuming right away, let cool on wire rack completely then place in ziploc bags without the toppings. For individual servings, zap in microwave for 15 secs, add softened butter, sugar, and cheese. For family servings, cover loosely with foil and bake at 350 deg for 10 minutes.

UPDATE: 9-07-09
Ritchie made and blogged about these ensaymada buns, saying,

Thank God for Kusina ni Manang she has the recipe for ensaymada (brioche) without too much work. Not that I want to eat ensaymada a lot, but because of the challenge in making it and getting the desired result, it became a monkey on my back, until now. You are da bomb manang.

I left a comment there thinking it was the supersoft, and she emailed me back:

Hi Ritchie,
Thanks for trying my recipe and actually liking it. :)
I presumed it was the supersoft ensaymada that you made?...I edited my post on it to include a link to this post.

Actually, it is the buttery one. OMG, it is the best I have ever made in my life. I gave some to my friends today and they said this is the best they have eaten too...hahaActually, it is the buttery one. OMG, it is the best I have ever made in my life. I gave some to my friends today and they said this is the best they have eaten too...haha

Thanks, Ritchie!