I have been craving for Ensaymada for some time now. That soft, sweet bread covered with butter and sugar then topped with lots of grated cheese. Ensaymada was adapted from the Spanish Ensaïmada but has evolved throughout the years to become what it is now that is loved by many Filipinos. The province of Bulacan is famous for this bread. I remember when we were little and our parents would go to Bulacan (my mother’s home province) for a visit, they would bring back home some special Ensaymada.
Back in those days, it was really just coated with butter, sprinkled with sugar then topped with cheese. Additional toppings of sliced salted egg is what made it then special. The ensaymada that is popular nowadays are the really soft ones with buttercream frosting and topped lots of cheese which is also very tasty. This recipe is the later. I was reading a lot about making really soft Ensaymada and I am quite happy with the outcome of this recipe.
The dough was really sticky and I was in a bit of a doubt if it is going to rise at all. But I was surprised that it did rise and really well. I learned a lot from the process of making Ensaymada that I will have to edit my recipe for baked doughnuts. The trick, I learned, was patience… (actually, I fell asleep while waiting for the dough to rise..so.. ) after three hours of “waiting” patiently, I was amazed to see that my really sticky dough more than doubled its size..hehe..I did the same on my second and third trial (except for the nap) and the result was the same.
This recipe makes 16 soft, cheesy and delicious Ensaymadas.
- 1 cup milk
- ½ cup + 2 Tbsp. sugar
- ½ cup shortening, softened to room temperature
- 1 envelop instant yeast bloomed in ¼ cup warm water with 1 tsp sugar
- 3½ cup flour
- 3 egg yolks
- ¼ Tbsp salt
- ¼ cup butter, softened to room temperature- for brushing
- ½ cup butter, softened to room temperature
- ½ cup powdered sugar
- 1 cup grated cheese (Kraft cheese)
- In a mixing bowl, mix together milk, shortening, sugar and salt.
- Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until paste-like consistency is achieved.
- Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
- Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
- Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
- Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices .
- Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it in to a coil (spiral) with the end tucked under.
- Place each coiled dough in a greased mould and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
- Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from moulds.Then let them cool completely.
- Meanwhile, prepare the butter cream by creaming ½ cup of softened butter and ½ cup powdered sugar.
- Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with generous amount of grated cheese.
For those who are asking about a mold you can use to make ensaymada, I found these at Amazon. But you could always use a muffin form or just do it without any mold, like how it is done before.
You might also like these:
Cashew Caramel Bars
Try this easy and simple recipe for Cashew Caramel Bars that are loaded with cashew nuts. Inspired from Max's caramel bars. I got a request from a follower on my Facebook Page for ...read more
Sweet and Sour Meatballs-Filipino Style
These sweet and sour meatballs are fried then simmered in the sauce, to let the flavor of the sauce seep into the meatballs. Simple and yummy, try it now! Armin love food ...read more
Leche Flan is a traditional Filipino dessert that is commonly served at Fiestas and other special occasions. It is caramel custard made of milk ('Leche' in Spanish), sugar and eggs and ...read more
A weekend in Munich