Philippines Ensaymada
Ensaymada is a sweet bread that is typically eaten for the afternoon merienda (snack) in the Philippines. Ensaymadas are available at any neighborhood bakery or roadside sari-sari store. The ensaymada is said to have evolved from the Spanish ensaimades, a similar bread that originated on Spain’s largest island of Majorca.
Recipe Servings: 16
Prep Time
15 minutes
+ 2 hours 50 minutes resting
+ 2 hours 50 minutes resting
Cook Time
15 minutes
Total Time
3 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 packet rapid-rise yeast (about 2¼ tsp or 11 ml)
- 1 cup (240 ml) whole milk, warm
- ¾ cup (150 g) sugar, divided
- 5 cups (600 g) all-purpose flour
- ¾ cup (180 g) butter, melted and divided
- 1 tsp (5 ml) salt
- 1 cup (100 g) grated cheddar cheese, plus extra for topping
- 3 eggs
Directions
- Combine yeast, warm milk, and ½ cup (100 g) sugar, in a small bowl, stirring until yeast and sugar dissolves.
- Set mixture aside for 10 minutes while yeast activates.
- Combine flour, salt, and remaining ¼ cup (50 g) sugar in a large bowl.
- Add eggs, ½ cup (120 g) butter, and yeast mixture to flour mixture, mixing thoroughly until ingredients form a dough.
- Turn dough out on a floured work surface and knead until smooth.
- Return dough to bowl, cover with a cloth, and let rest for 2 hours.
- Place risen dough on work surface and punch it to release air bubbles.
- Separate dough into four equal pieces.
- Roll each piece into a cylindrical shape and cut each cylinder into 4–6 pieces.
- Flatten each piece using a rolling pin.
- Combine ¼ cup (60 g) melted butter and ¼ cup (50 g) sugar in a small bowl.
- Brush butter-sugar mixture onto center of each piece of flattened dough.
- Sprinkle cheese onto buttered areas.
- Seal cheese inside dough by folding opposite ends of dough and rolling in a cylindrical shape.
- Form a spiral shape by coiling ends of each cylinder. The first end should be placed under the dough while the opposite end should be inserted in the middle after coiling.
- Prepare a baking sheet by lining it with wax or parchment paper.
- Place coiled rolls on sheet, cover with a cloth, and allow to rise for 40–45 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls for 15 minutes, or until golden.
- Remove baking sheet from oven and brush rolls with the remaining butter-sugar mixture.
- Sprinkle grated cheese over warm rolls.
- Serve warm.
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