Filipino Ensaymada
User Reviews
0.0
0 reviews
Unrated
Filipino Ensaymada
Report
Ensaymada is a Filipino brioche-style pastry distinguished by its coiled shape and rich toppings. The soft, airy dough is rolled with butter and cheese, baked until golden, then lavishly finished with more butter, grated cheese, and sugar, creating a harmonious blend of sweet and savory notes in each bite.IMPORTANT NOTE: Making ensaymada is an art that improves with practice. Don't be discouraged if your first attempt isn't perfect - each batch will help you understand the dough better and create more beautiful results.
Share:
Ingredients
For the Sponge (Para sa Paunang Masa):
- 1 cup all-purpose flour 1 tasa ng harina
- 1½ teaspoons sugar 1½ kutsarita ng asukal
- ¾ cup warm water ¾ tasa ng maligamgam na tubig (37°C/98°F)
- 4 teaspoons active dry yeast
For the Dough (Para sa Masa):
- ⅛ cup butter softened (⅛ tasa ng pinalambot na mantikilya)
- ¾ cup sugar ¾ tasa ng asukal
- 1 tablespoon salt 1 kutsara ng asin
- 5 egg yolks 5 dilaw ng itlog
- 1 cup fresh milk or evaporated milk 1 tasa ng gatas
- 4 cups all-purpose flour 4 na tasa ng harina
For Topping (Para sa Ibabaw):
- ½ cup melted butter ½ tasa ng tinunaw na mantikilya
- 1 cup grated cheese 1 tasa ng keso
- ¼ cup granulated sugar ¼ tasa ng asukal
Instructions
- Heat your water to exactly 98°F/37°C (maligamgam na tubig). In a large mixing bowl, combine the warm water with 1½ teaspoons sugar. Sprinkle 4 teaspoons of active dry yeast over the mixture and allow it to stand for 10 minutes until it becomes bubbly and foamy (maghintay hanggang lumitaw ang mga bula).
- Stir 1 cup of all-purpose flour into the yeast mixture until smooth (haluing mabuti hanggang maging makinis). Cover this starter dough with a damp cloth (basang tela) and let it rise in a warm place at 85°F/29°C for 30 minutes. This is your starter dough, also known as "paunang masa."
- While waiting for your starter dough, in a separate large bowl, cream together ⅛ cup softened butter and ¾ cup sugar until light and fluffy (paghaluin ang mantikilya at asukal hanggang lumambot at pumuti). Add 5 egg yolks one at a time, beating well after each addition (isang dilaw ng itlog kada paghuhulog). Mix in 1 cup of fresh milk gradually (unti-unting ilagay ang gatas).
- Begin adding the remaining 4 cups of flour to your butter mixture gradually, mixing well after each addition (unti-unting ilagay ang harina). Once all flour is incorporated, add your risen starter dough to this mixture. Using a stand mixer with a dough hook attachment or your hands, knead the dough for 15 minutes until it becomes smooth and elastic (masahin hanggang maging makinis at umaabot).
- Place your kneaded dough in a large greased bowl (minamantikilyang mangkok). Cover with a damp cloth and let it rise in a warm place at 85°F/29°C for 2 hours or until doubled in size (patababin sa loob ng dalawang oras).
- After the first rise, punch down the dough and divide it into 24 equal portions (hatiin sa 24 na pantay na piraso). Take each portion and roll it out into a 12×6 inch rectangle using a rolling pin (bilutan hanggang maging parihaba). Brush each rectangle with melted butter (pahiran ng tinunaw na mantikilya).
- Starting from the long edge, roll each rectangle tightly like a jelly roll (irolyo ng mahigpit tulad ng jelly roll). Form each rolled piece into a spiral shape, tucking the end underneath (irolyo sa hugis ng suso ng susong pilipit). Place each spiral in a greased ensaymada mold or muffin tin.
- Cover your shaped ensaymadas with a damp cloth and let them rise again at 85°F/29°C for 2 hours or until doubled in size. Near the end of this rising time, preheat your oven to 375°F/190°C.
- Bake the ensaymadas for 12-15 minutes until golden brown. Watch them carefully as they can brown quickly. Immediately after removing from the oven, brush the hot ensaymadas generously with melted butter (pahiran agad ng tinunaw na mantikilya).
- While still warm, top each ensaymada with a generous amount of grated cheese and sprinkle with sugar (lagyan ng maraming keso at asukal). Let them cool slightly before serving, about 5-10 minutes.
- For storage (paraan ng pagtatago), keep at room temperature in an airtight container for up to 2 days. They can be refrigerated for up to a week or frozen for up to 3 months. To reheat, warm in a preheated 350°F/175°C oven for 5 minutes or microwave individual pieces for 15-20 seconds.
- For best results, serve warm with hot chocolate or strong coffee. Ensaymada is traditionally enjoyed as a merienda (afternoon snack) between 3-4 PM, but it makes a wonderful breakfast or dessert any time of day.
Notes
- Use room temperature ingredients for better incorporation
- The dough should be sticky but manageable - avoid adding too much flour
- Create a warm environment for rising by preheating your oven to its lowest setting, then turning it off
- For extra richness, use butter instead of margarine
- Don't rush the rising process - proper fermentation develops flavor
- Test yeast freshness before starting to ensure proper rising
Nutrition Information
Show Details
Calories
684kcal
(34%)
Carbohydrates
116g
(39%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
195mg
(65%)
Sodium
338mg
(14%)
Potassium
200mg
(6%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
527IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 24portions
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 116g | 39% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 195mg | 65% |
| Sodium | 338mg | 14% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
