"It's very popular," says Angeline Paulino, co-owner of Paul's Pastry Shoppe on Gulick Avenue. "That one you can eat for snack (because) it's very light. That's why young and old like it."
Paulino said the ensaimada is a leading seller, along with the bakery's custard pie and lemon crunch cake. A recipe follows courtesy of Hawaiian Electric Co.
1 package active dry yeastDissolve yeast in warm water. Stir in 1 tablespoon sugar and 1/2 cup flour. Let rise.
1/4 cup warm water
1 tablespoon sugar
4 cups flour, divided use
1/4 cup evaporated milk
1/4 cup water
3/4 cup margarine or butter
3/4 cup sugar, divided use
6 egg yolks
1/2 teaspoon salt
1/2 cup softened margarine or butter
Mix milk with 1/4 cup water. An electric mixer or food processor is useful here: Cream 3/4 cup margarine with 1/2 cup sugar. Add egg yolks, one at a time, beating well after each addition. Beat in 2 cups flour and salt alternately with milk. Beat in yeast mixture. Knead in enough flour to make a stiff dough; knead 5 minutes more. Place dough in a bowl lightly coated with 2 seconds of nonstick cooking spray; cover with a clean towel and let dough rise until doubled in size, 30 minutes or more.
Divide dough into 12 pieces. Roll each piece into an 8-by-4-inch rectangle; spread with 1 teaspoon softened margarine; roll jellyroll fashion; twist; coil into a bun.
Place rolls on ungreased baking sheets, cover and let rise. Bake in a preheated 350-degree oven for 15 minutes. Cool and brush rolls with 1/4 cup softened butter and sprinkle with remaining 1/4 cup sugar. Makes 1 dozen.
