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Ensaymada
Filipino sweet brioche - a rich, buttery, and slightly sweet bread topped with grated cheese and sugar. Traditionally enjoyed during Christmas and special occasions.
ð§ ææ
- 500 g All-purpose flour(Bread flour can also be used for a chewier texture.)
- 100 g Granulated sugar(For the dough.)
- 7 g Active dry yeast(Or 2.25 teaspoons.)
- 120 ml Warm milk(About 105-115°F (40-46°C).)
- 2 large Eggs(Room temperature.)
- 2 large Egg yolks(Room temperature.)
- 5 g Salt
- 150 g Unsalted butter, softened(Divided: 100g for dough, 50g for brushing.)
- 200 g Grated cheese (cheddar or Edam)(For topping. Edam cheese is traditional.)
- for topping Granulated sugar(For topping.)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar (from the dough amount), and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large mixing bowl, whisk together the flour, remaining granulated sugar (for dough), and salt. Make a well in the center. Pour in the activated yeast mixture, the whole eggs, and egg yolks. Mix with a spatula or your hands until a shaggy dough forms.
â±ïž 10 minutes - 3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 10-15 minutes until it becomes smooth and elastic. Gradually incorporate the 100g of softened butter, a tablespoon at a time, kneading until fully absorbed after each addition. The dough will become very soft and sticky; continue kneading until it pulls away from your hands and the surface.
â±ïž 20 minutes - 4
First rise: Lightly grease a clean bowl with oil or butter. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1 hour - 1.5 hours - 5
Shape the ensaymadas: Gently punch down the risen dough. Divide it into 12 equal portions. Roll each portion into a ball, then flatten it slightly. Shape each piece into a coil by rolling it from one edge to the other, then tucking the ends underneath. Place the shaped ensaymadas on baking sheets lined with parchment paper, leaving space between them.
â±ïž 15 minutes - 6
Second rise: Cover the shaped ensaymadas loosely with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for another 45 minutes to 1 hour, or until puffy and nearly doubled.
â±ïž 45 minutes - 1 hour - 7
Preheat oven: While the ensaymadas are proofing, preheat your oven to 350°F (175°C).
â±ïž 10 minutes - 8
Bake: Bake the ensaymadas for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
â±ïž 15-20 minutes - 9
Finish: As soon as the ensaymadas come out of the oven, brush the tops generously with the remaining 50g of melted butter. Immediately sprinkle with the grated cheese and then a dusting of granulated sugar.
â±ïž 5 minutes - 10
Cool and serve: Let the ensaymadas cool slightly on the baking sheet before transferring them to a wire rack to cool completely, or serve warm.
â±ïž 15 minutes
ð¡ ããã®ã³ã
- âEnsaymada has Spanish origins, adapted in the Philippines.
- âThe generous cheese topping is an iconic characteristic.
- âOften served as a sweet breakfast treat, especially during the Christmas season.
- âEnsure butter is softened but not melted when incorporating into the dough for best results.
- âRoom temperature eggs and milk help the dough rise better.
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- Add ube halaya (purple yam jam) to the dough for an 'Ube Ensaymada'.
- Make a giant ensaymada for a centerpiece.
- Some variations include a cream cheese filling.