Ensaymada

Shredded Cheese

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 ensaymadas

Prep Time

2 hours 15 minutes
+ 2 hours resting

Cook Time

15 minutes

Total Time

4 hours 30 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

5 cups (600 g) all-purpose flour
3/4 cup (180 g) butter, melted
3/4 cup (150 g) white sugar
1 tsp (5 ml) salt
1 cup (100 g) grated cheddar cheese
3 eggs
1 pouch rapid-rise yeast (about 2 1/4 tsp or 11 ml)
1 cup (240 ml) whole milk, warm

Directions

In a small bowl, combine yeast, warm milk, and 1/2 cup sugar, stirring until yeast and sugar dissolves. Set aside for 10 minutes while yeast activates.
In a large mixing bowl, combine flour, salt, and remaining sugar.
Add eggs, 1/2 cup (120 g) butter, and yeast mixture to flour mixture. Mix thoroughly until ingredients form a dough.
Turn dough out on a work surface and knead until smooth.
Return dough to mixing bowl and cover with a cloth. Let rest for 2 hours.
Place risen dough on work surface and flatten. Punch dough to release air bubbles.
Using a knife or dough slicer, separate dough into 4 pieces. Roll each piece into a cylindrical shape.
Cut cylindrical dough into individual pieces (approximately 4–6 pieces per cylinder).
Flatten individual pieces with a rolling pin.
In a small bowl, combine 1/4 cup (60 g) melted butter with 1/4 cup (50 g) sugar. Brush mixture onto center of flattened dough.
Sprinkle cheese onto buttered area. Seal cheese inside dough by folding opposite ends of dough and rolling in a cylindrical shape.
Form a spiral shape by coiling ends of the 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 with wax or parchment paper. Place coiled rolls on sheet, cover with a cloth, and allow to rise for 40–45 minutes.
In a preheated oven, bake rolls at 350°F (175°C) for 15 minutes, or until golden.
Remove from oven and brush remaining butter and sugar mixture on top of rolls. Sprinkle remaining cheese on top, if desired.
Serve warm.