Ensaymada Recipe
Ensaymada has its origins in the Spanish "ensaimada," a pastry from Mallorca made with lard and sugar. The Filipino version evolved over time, incorporating butter, sugar, and cheese, making it uniquely Pinoy.
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- Baking tray
- Parchment paper
- Pastry brush
- Kitchen towel or plastic wrap
- Oven
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter, softened
Topping:
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup grated cheddar cheese
Instructions
- Activate the YeastIn a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active.
- Prepare the DoughIn a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms. Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.
- First ProofingPlace the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Shape the EnsaymadaPunch down the dough to release air. Divide it into 12 equal portions. Roll each portion into a long strip, then coil it into a spiral shape. Place the shaped dough onto a parchment-lined baking tray, leaving space between each piece.
- Second ProofingCover the shaped dough with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, or until slightly puffy.
- Bake the EnsaymadaPreheat your oven to 350°F (175°C). Bake the ensaymada for 15-20 minutes, or until they are golden brown.
- Add the ToppingsAllow the ensaymada to cool slightly. Brush the tops with softened butter, sprinkle generously with sugar, and finish with grated cheese.