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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.
๐ง ์ฌ๋ฃ
- 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 105-115ยฐF (40-46ยฐC).)
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 45 minutes - 1 hour - 7
Preheat oven: While the ensaymadas are proofing, preheat your oven to 350ยฐF (175ยฐC).
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsaymada has Spanish origins, adapted in the Philippines.
- โThe generous cheese topping is an iconic characteristic.
- โOften served as a sweet breakfast treat, especially during the Christmas season.
- โEnsure butter is softened but not melted when incorporating into the dough for best results.
- โRoom temperature eggs and milk help the dough rise better.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.