Ensaymada is a Filipino sweet bread derived from Spanish origins. The Spanish version of this is called Ensaïmades. In the Philippines, this pastry bread is made with butter and shaped into like a pinwheel or snail-like coil ,topped with butter cream, sugar and grated cheese. The procedure sounds intimidating but it is very easy. Nowadays, it is not even necessary to make the unique shape anymore. It has been re-invented for easy cooking. But, since it was my first time to make this, I tried my best to replicate the original look of this soft and buttery bread. If you have already tried making pandesal.This recipe should not be hard because the process is quite similar. Give it a try and see for yourself. Please check video below for step by step instructions.
Ensaymada Recipe
Adapted from Panlasang Pinoy (Just did some tweaking)
Ingredients:
5 cups all-purpose flour
¾ cup butter, melted
¾ cup white sugar
1 teaspoon salt
1 cup grated cheddar cheese
3 pieces raw eggs
1 envelope (¼ oz ) active dry yeast
1 cup warm homogenized milk
Cooking Directions:
- In a small bowl, combine 2 tablespoon of sugar with 1 cup warm milk (110°F-115°F) and mix well. Add the yeast and stir. Let mixture stand for about 10 minutes or until it foams.
- In another bowl, combine all the dry ingredients starting from the flour, ½ cup of sugar and salt. Mix thoroughly.
- Add the eggs and ½ cup melted butter to the yeast mixture and pour to the dry ingredients. Using your hand, mix the dry and wet mixture together. Make sure that it is well incorporated. Continue mixing until dough comes together.
- Turn the dough out onto a floured surface and knead for 6 to 8 minutes., adding more flour if necessary,until the dough is smooth and elastic. Put the dough in a large oiled bowl and cover with plastic wrap. Let it proof in a warm spot for 45 minutes.
- Punch down dough and turn it out onto a floured surface. Divide dough into four pieces. Roll each piece into a log or cylindrical form. Cut individual serving pieces ( about 80 grams each). Flatten each piece using a rolling pin.
- In a small mixing bowl, combine the ¼ cup melted butter with the remaining sugar. Paint the sugar and butter mixture onto the center area of flattened dough. Sprinkle some cheese over the painted area and seal. This is done by folding opposite directions and rolling it until a long cylindrical shape is formed ( about 14 inches long) .
- Form the spiral Ensaymada shape by crossing the two opposite ends of the dough. It is like making pretzel.
- Place in a baking tray with wax paper and cover with cheese cloth. Let rest for 45 minutes. This is the 2nd proofing.
- Pre-heat oven at 350°F.
- In a small bowl, prepare the egg wash by whisking the egg and a little amount of water or milk. Using a pastry brush, generously coat the top of the ensaymada with the egg wash. Bake the ensaymada for about 13 to 15 minutes or until golden brown.
- Remove baked Ensaymada from oven. Brush the top with the remaining butter and sugar mixture and sprinkle with cheese on top.
- Serve hot. Enjoy and do not forget to Share!
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