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Easy and Soft Ensaymada recipe II How to make Filipino Ensaymada II Ensaymada Recipe
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Ensaymada or Ensaimada is a soft, brioche-like buttery, milky, and rich with flavor and added softened butter, sugar, and cheese on top. It can be enjoyed during the day but are always best fresh from the oven. You can also pop one in the microwave to warm it a bit to get the full effect of the melted sugar, butter, and cheese topping. 🤗 • So today, I am going to share with you my Ensaymada recipe. It took me years before I perfected the taste and texture of this bread, like my love and heat relationship with my Pandesal recipe. 😄 • To make my ensaymada, I used my brioche molds which I bought here in Denmark. If you don’t have these molds, you don’t need to buy them, though. If you have a jumbo muffin tin or pan or even round baking form, you can use it for baking ensaymada. You just put your ensaymada dough in a rounded baking form, and you’re good to go. • The Ensaymada should be soft and fluffy, and you can taste the butter when you eat it. ☺ • 🎞 • Easy and Soft Ensaymada recipe II How... • You will need: • 200 grams (1 1/2 cups + 1 tbsp) bread flour • 50 grams (1/4 cup) sugar • 4 grams (1/2 tsp) salt • 6 grams (2 tsp) instant dry yeast • 120 grams (1/2 cup) milk, lukewarm (you can use whole milk or evaporated milk) • 1 egg yolks (20 grams) from a large egg • 30 grams (2 tbsp) butter, softened at room temperature • extra butter, for greasing ensaymada molds, if using • Toppings: • softened salted butter • grated cheese • sugar • Procedure: • Add flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix for 3 minutes. • Then add lukewarm milk and egg yolk. Mix for 5 minutes, and remember to scrape the side of the bowl, so everything is incorporated. • Add the butter, then change the attachment to a dough hook. Continue kneading until the dough is smooth and elastic, about 10 minutes. Perform the windowpane test. • Form the dough into a ball, grease the stand mixer bowl, and place the dough in the bowl. Cover and let it rest in a warm place for 60 minutes. • In the meantime, grease brioche molds or line a baking tray with parchment paper. • Once done proofing, punch the dough down and knead for a minute. • Scale and divide the dough equally into 5 to 6 pieces. Each dough weighs approx. 50 to 70 grams. • Forming and filling the ensaymada • Round ensaymada: Shape each dough into balls and pinch to seal. Place them in the prepared molds or muffin tins. • Coil ensaymada: Shape each dough into balls, flatten out, and brush with margarine (if you want, you can also sprinkle sugar). Roll like a jelly roll and coil to form ensaymada. Place them in the prepared molds or muffin tins. • Round ensaymada with filling: Shape each dough into balls, place 2 tsp filling like ube halaya, then pinch to seal. Place them in the prepared molds or muffin tins. • Cover with plastic film and set the dough aside to rise a second time in a warm place, for 45 minutes to 1 hour, or until double in size. • Baking • 15 minutes before baking, start to preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. • Bake ensaymada for 12 to 15 minutes, until the tops are golden brown. If your ensaymada is turning brown fast, cover them with foil. • Let the ensaymada cool on a cooling rack, and when they have cooled enough to handle but are still warm, spread the softened butter, sprinkle sugar, and grated cheese. • Serve and enjoy! • Notes: • The ensaymada will keep for about a day or two at room temperature. I usually store my ensaymada without toppings, so I can always heat them in the microwave after. • Refrigerate ensaymada to make them last for up to 5 days. Reheat before eating. • If you don’t have bread flour, you can just use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results. • Use warm/room temperature water instead of hot water. • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. • ❤❤❤
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