BAKING RECIPES

BREAD & PASTRY

OWNER:
NICOLE ROXANNE A. RUBIO
PANDESAL RECIPE
INGREDIENTS
• 2 1/4 teaspoon active dry yeast
• 1 1/4 cup (285 g) whole milk, warmed to 100-105 degrees F
• 3 cups (390 g) all-purpose flour
• 1 1/2 cups (195 g) bread flour
• 1 1/2 teaspoon kosher salt (Diamond Crystal kosher salt)
• 3 Tablespoons (43 g) unsalted butter, room temperature
• 1/3 cup (70 g) granulated sugar
• 2 large eggs, lightly whisked
• breadcrumbs, as needed
Instructions
Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10
minutes until yeast has activated and mixture is foamy.
In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.
Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining
sugar, butter, and lightly whisked eggs.
With the mixer running on low speed, add the flour mixture in three additions. Once all the flour
has been added, increase speed to medium. Continue to knead until dough comes together to
form a smooth ball.
Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let
dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough
down and divide into 24 equal parts.
Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb
side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent
from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.
Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant
and golden brown. Eat bread rolls warm or at room temperature.
Ensaymada Recipe
 5 cups all-purpose flour
 ¾  cup butter melted
 ¾ cup white sugar
 1 tsp salt
 1 cup grated cheddar cheese
 3 pieces raw eggs
 1 pouch rapid rise yeast about 2 ¼ tsp
 1 cup fresh milk warm
Instructions
 Combine warm milk, yeast, and ½ cup sugar and stir until yeast
and sugar dissolves in milk. Set aside to let yeast activate
(approximately 10 minutes)
 In a mixing bowl, combine all the dry ingredients starting from the
flour,
sugar, and salt then mix thoroughly.
 Add the eggs, 1/2  cup butter, and activated yeast mixture (these
are the ingredients that we combined in number 1) to the mixed dry
ingredients
 Mix thoroughly until all ingredients are evenly distributed and a
dough is formed.
 Knead the dough until texture becomes fine.
 Put the dough back on the mixing bowl and cover the top with
cloth.
 Allow the dough to rise for 2 hours.
 Put the dough on a flat surface and flatten. Punch the dough lightly
to release the air inside.
 Using a dough slicer, divide the dough into four pieces.
 Roll each piece until shape becomes cylindrical.
 Cut the cylindrical dough into individual serving pieces (1 serving
piece should weigh at least 80 grams).
 Put the sliced individual serving piece in a flat surface and flatten
using a rolling pin.
 Combine ¼ cup melted butter with ¼ cup white sugar. Using a
brush, paint the mixture on the flattened dough. Make sure to paint
only the center
part of the flat dough.
 Sprinkle some cheese over the painted area then seal the dough by
folding opposite directions and rolling it until a long cylindrical
shape is formed (about 14 inches in length).
 Start forming the spiral Ensaymada shape by crossing the two
opposite ends of the dough. The first end should be placed under
dough while the
other end should be inserted in the middle. (see video for better
comprehension)
 Place the dough in a baking tray with wax paper and cover with
cloth. Set aside to rise for another 45 minutes
 Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes.
Remove cloth on top of the tray and bake the dough for 15 minutes
at 350 degrees Fahrenheit.
 Remove the baked Ensaymada from the oven. Using the
remaining melted butter and sugar mixture, paint the top of the
baked ensaymada and
sprinkle additional cheese.
 Serve hot. Share and Enjoy!
CINNAMON ROLLS:
Ingredients: for 12 servings
DOUGH
 2 cups whole milk(480 mL), warm to the touch
 ½ cup sugar(100 g)
 8 tablespoons unsalted butter, melted
 2 ¼ teaspoons active dry yeast
 5 cups all-purpose flour(625 g), divided
 1 teaspoon baking powder
 2 teaspoons kosher salt
FILLING
 ¾ cup light brown sugar(165 g)
 12 tablespoons unsalted butter, softened
 2 tablespoons ground cinnamon
FROSTING
 4 oz cream cheese(115 g), softened and cubed
 2 tablespoons unsalted butter, melted
 4 tablespoons milk
 1 teaspoon vanilla extract
 1 cup powdered sugar(120 g)
Preparation
 Make the dough: In a large bowl, whisk together the warm milk,
sugar, and melted butter. The mixture should be just warm,
registering between 100-110˚F (37-43˚C). If any warmer, allow to
cool slightly.
 Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a
warm place for about 10 minutes until the yeast has bloomed.
 Add 4 cups (500 g) of flour to the milk mixture and stir with a
wooden spoon until justcombined.
 Cover the bowl with a kitchen towel or plastic wrap and let rise in
a warm place for 1 hour, until nearly doubled in size.
 Generously butter 2 9-inch (23 cm) round baking pans and set
aside.
 Make the filling: In a medium bowl, combine the brown sugar,
butter, and cinnamon. Mix well, then set aside.
 Remove the plastic wrap from the dough and add the remaining
cup of flour, bakingpowder, and salt. Stir well, then turn out onto a
clean surface. Leave a bit of flour nearby to use as needed, but try
not to incorporate too much.
 Knead the dough for at least 10 minutes, adding more flour as
necessary, until the dough just loses its stickiness and does not
stick to the surface or your hands. The dough should be very
smooth and spring back when poked.
 Roll the dough out into a large rectangle, about ½-inch (1 cm)
thick. Fix the corners with a bench scraper or a spatula to make
sure they are sharp and even.
 Spread the filling evenly over the dough.
 Starting from one short end, roll up the dough into a log and pinch
the seam closed. Place seam-side down. Trim any uneven ends.
 Using unflavored dental floss, cut the log into evenly pieces, about
1½ inches (8cm) thick. Place the cinnamon rolls in the prepared
pans, 1 in the center and about 5 around the sides. Cover with a
towel and let rise in a warm place for 35-45 minutes, until
expanded by about half of their original volume. If you’re saving
the cinnamon rolls for later, cover with plastic wrap and freeze for
up 3 months.
 Preheat the oven to 350˚F (180˚C).
 Bake the cinnamon rolls for 25-30 minutes, until golden brown.
 While the cinnamon rolls are baking, make the frosting: In a
medium bowl, whisk together the cream cheese, melted butter,
milk, and vanilla extract until smooth. Gradually add the powdered
sugar and whisk until homogenous and runny.
 When the cinnamon rolls are finished, let cool for about 10
minutes.
 Drizzle the frosting over the cinnamon rolls, using the back of a
spoon to spread if desired.
 Enjoy! Tips
OATMEAL COOKIES
Ingredients:
 1 cup butter, softened
 1 cup white sugar
 1 cup packed brown sugar
 2 eggs
 1 teaspoon vanilla extract
 2 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon salt
 1 ½ teaspoon ground cinnamon
 3 cups quick cooking oats

Procedure:
 In a medium bowl, cream together butter, white sugar, and brown sugar.
 Beat in eggs one at a time, and then stir in vanilla. Combine flour, baking
soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover,
and chill dough for at least one hour.
 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Roll the dough into walnut sized balls, and place 2 inches apart on
cookie sheets. Flatten each cookie with a large fork dipped in sugar.
 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before transferring to a wire rack to cool
completely.
BUTTER COOKIES
Ingredients:
 2 cups all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon baking powder
 2 sticks (1 cup) unsalted butter, softened
 1 cup sugar
 1 large egg
 1 teaspoon vanilla

Procedure:
 Into a bowl sift together flour, salt, and baking powder. In a large bowl with
an electric mixer beat butter until creamy. Gradually add sugar, beating until
mixture is light and fluffy. Add egg and vanilla and beat until combined
well.
 Gradually add flour mixture, beating until mixture just forms a dough
 Divide dough between 2 large sheets of wax paper and form each half into a
 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least
4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months.
 Let dough soften slightly before cutting. Preheat oven to 375°Fand lightly
butter a baking sheet.
 Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart
on baking sheet. Bake cookies in batches in middle of oven until golden
around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to
cool.
 Cookies may be kept in an airtight container at room temperature 5 days.
KRISS KRINGLE COOKIES (CRINKLES)
Ingredients;
 1 cup unsweetened cocoa powder
 2 cups white sugar
 ½ cup vegetable oil
 4 eggs
 2 teaspoon vanilla extract
 2 cups all-purpose flour
 2 teaspoon baking powder
 ½ teaspoon salt
 ½ cup confectioners’ sugar
Procedure:
 In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat
in eggs one at a
 time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir
into the cocoa mixture. Cover dough, and chill for at least 4 hours.
 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with
parchment paper.
 Roll dough into one inch balls. I like to use a number 50 size scoop. Coat
each ball inconfectioners' sugar before placing onto prepared cookie
sheets.
 Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet
for a minute before transferring to wire racks to cool.