Ensaymada Recipe

4.91 from 272 votes

Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy!

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert, Snack

Cuisine: Asian, Filipino

Keyword: ensaimada, ensaymada, ensaymada recipe

Servings:

Calories: 325kcal

Author: Bebs

Ingredients

1 cup milk
⅓ cup sugar
½ cup shortening -softened to room temperature
1 envelope active dry yeast (about 7-9 grams (¼ oz) or 1 tablespoon) - proofed in ¼ cup warm water ( See Note 1 for alternative)
3 ½ cup flour
3 egg yolks
¼ tablespoon salt
¼ cup butter - softened to room temperature- for brushing

TOPPINGS

½ cup butter - softened to room temperature
½ cup powdered sugar
1 cup Kraft cheese or other grated cheese

US Customary - Metric

Instructions

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 a paste-like consistency is achieved.
Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the 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 into a coil (spiral) with the end tucked under.
Place each coiled dough in a greased mold 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 molds.Then let them cool completely.
Meanwhile, prepare the buttercream 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 a generous amount of grated cheese.

Video

Notes

Note 1 - You may also use instant yeast which requires no proofing and can be added directly to the flour before kneading. Using instant yeast will also cut the rising time. Add the ¼ cup of water for proofing ADY to the liquids instead.

Note 2 - For puffier and faster rising, I recommend using SAF Instant Gold which is made for sweet dough.

Nutrition