Ensaymada Bread

 

ENSAYMADA is a filipino bread that is soft, sweet and cheesy. it is originally from spain but with the philippines being colonized with the spain for over 333 years this bread became one of the most famous delicacies or bread in the philippines. there are so many ways on how to make this bread. famous bakeries in the philippines has their own ways of making the ensaymadas, and this is my own version. 

 

 

 

ingredients:

    for the dough:

• 3/4 cup (luke warm milk) about 110-115F
• 1 tsp sugar (for use for proofing the yeast)
• 2 1/2 tsp instant dry yeast
• 3 1/2 cups all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt (i'm using himalayan salt, but regular salt is great, too)
• 3 egg yolks
• 1/2 cup softened butter (or 1 stick)

    for the topping:

• 1/2 cup softened butter (or1 stick)
• 1 cup powdered sugar
• grated cheese ( i used the kraft eden cheese for this recipe, you can find them at your nearest filipino grocery store, otherwise american cheese will work too. but if you like a stronger cheese flavor, mild cheddar is good too)

directions:

1. warm the milk  around 110 to 115F, if the milk is too hot you will kill your yeast. so please careful
2. add sugar into the warm milk and stir
3. add the yeast into the milk and stir. set aside. let the yeast rest until it bubbles and rise
4. into a mixing bowl, add the flour, sugar, salt and combine
5. pour the flour mixture into the stand mixer
6. add the yeast mixture (making sure the yeast has risen before doing this)
7. add the egg yolks then start kneading
8. when the mixtures becomes a little crumbly, add the butter and continue kneading until the dough becomes soft
9. transfer the dough into a bowl and cover with plastic wrap and let the dough rise for 2 to 3 hours or until doubled in size
10. once the dough is ready move into a clean surface and deflate the dough
11. shape the dough into a ball and divide the dough into 12 pieces
12. flatten the dough and brush with softened butter
13. roll the dough into a log (rolling side ways to create a longer log)
14. then roll into a spiral shape tucked the end under
15. move the bread into a baking pan lined with parchment paper
16. cover the bread with plastic wrap and let the bread rest for another 30 to 45 minutes
17. bake to pre heated oven 325F for 22 to 25 minutes
18. while the bread is baking prepare the topping (combine the powdered sugar and softened butter)
19. once the bread it out from the oven, let it cool down completely before adding the topping
20. top with grated cheese
21. and enjoy!

hey riders!

today, i am going to show you how to make ENSAIMADAS! -- if you've never heard from it, well, now you do! :P it is a really delicious pastry like bread that is originally from mallorca, spain. or i heard it is still in debate where really is this bread originally from! but, we are not here to do that.. i would say, we were colonized but the spaniards for 333 years, so no doubt they were the one who brought that delicious bread to my country. :P

there are so many different types or ingredients you can use to make ensaimadas now a days, specially in the philippines, i found out they put cheese on their ensaimadas, which i honestly find it weird, although it is still very delicious! i just wish they wouldn't call it ensaimadas because it is near nowhere close as the real deal ensaimadas.

so now, i am going to show you, how i make my ensaimadas, i tried to make sure i get the right consistency and the right texture as i remember growing up. this bread is supposed to be in a spiral shape and covered with lots and lots of powdered sugar.

2 ingredients i skipped from this recipe are the lard and some old ensaimada dough or sourdough. i used butter and yeast instead. the result is still yummy!

GOOD LUCK!

 

 

ingredients:

for the yeast mixture:

• 2/3 cups lukewarm milk
• 1 tsp granulated sugar
• 1 tsp yeast

for the dough:

• 1 1/2 cup all purpose flour (more flour if needed)
• 1/2 tsp salt
• 2 tablespoon granulated sugar
• 1 egg
• 1/2 cup softened butter

for the filling:

• 1 stick softened butter
• 1 cup granulated sugar

for dusting:

• powdered sugar

 

 

directions:

1. in a bowl, add the milk (lukewarm about 110F-115F) the sugar and yeast. stir and set aside
2. in a different mixing bowl, add all the dry ingredients
3. once the yeast mixture is ready pour into the flour mixture with butter and egg
4. knead the dough until smooth. if it needs more flour add more. just please make sure the dough is still soft and fluffy after kneading
5. cover the dough and let the dough rise for 2 hours
6. combine the butter and sugar together, beat until it forms fluffy consistency
7. cut the dough in half and using a rolling pin, flatten the dough into a rectangle shape
8. apply butter mixture into the flattened dough, make sure to leave some space around
9. roll the dough and form into a spiral shape or snail shape
10. move the dough to a baking pan, make sure to have enough space for the dough to expand
11. cover the dough with towel and let the dough rise for another 1 hour. or you can bake it right away and i don't see any difference really
12. bake the bread to 350F for 20-25 minutes or until golden brown
13. dust the ensaimada bread with powdered sugar
14. ENJOY!

there you go! i hope that everyone is staying safe and covid free!

happy baking, riders!

love you bunches!

sai

 

 

some tips:

1. lay all the ingredients down in the counter before you start the process, so that the eggs will cool down to right temperature and so does the butter
2. before baking your bread, apply some butter on top of your bread, this is optional but that's what i did
3. make sure the yeast has doubled in size, if not your yeast mixture is dead
4. eat all of them at once! don't leave some for someone who aren't home! jk