This Ensaymada Recipe also known as Filipino Sweet Buns is a sweet and cheesy bread usually eaten partnered with coffee. This can be bought from any bakeshop and is usually enjoyed as a mid-afternoon snack. However, due to its accessibility, this can actually be eaten any time of the day. It can be served in big occasions as a take home, in meetings as a snack, or even as children’s “Baon” for school. With its filling nature and cheesy texture, this flexible food is a usual fare in the Filipino taste buds. The bread is either topped with sugar or cheese and has different varieties depending on the bakeshop.
Apparently, this bread which has proved to be a well-loved Filipino food is actually an assimilated form of the original “Ensaimada” from Spain with other varieties across South and Latin American countries. However, with Ensaimada being a hit to the native Filipinos, this bread morphed into something that is truly Filipino.This Ensaymada recipe includes flour, cheese, butter, honey, salt, water, white sugar and cheddar cheese in its list of ingredients. With this kind of ingredients, it is assured that you are going to have ensaymada as your favorite.
Ensaymada Recipe Preparation and Tips (Method 1)
This ensaymada recipe involves a tedious process in that you have to prepare the dough and be ready to have complete ingredients.
- Combine yeast and milk first into a bowl and wait for it to activate. You can always acquire yeast from your neighborhood bakery (if they also sell) or from the supermarket.
- Reserve the yeast while preparing the other ingredients such as the dough.
- For the dough, mix flour, sugar, salt, beaten eggs and melted butter. Make sure that you were able to mix everything well before pouring in the activated yeast. Mix it again and make sure that it is doughy enough before kneading it.
- Since you already have the yeast mixture and you have already kneaded it, put the dough back into the bowl and let it rise. While waiting, you can ready the rolling pin and the flat surface where you are going to flatten the dough.
- Bring out the dough and punch it to release the air, slice the dough into how many pieces you want then start rolling it. After which you dab it with some melted butter in the middle and coil it as if it were a snail house. Place it on a tray and let it rise again for four hours. Once the four hours are already into a close, pre-heat your oven and bake the dough.
- Finally, brush it with melted butter and sprinkle with sugar or garnish with grated cheese.
- 2 tsp. instant yeast
- ⅔ cup water (lukewarm)
- 3 ½ cups of all purpose flour
- ⅓ cup of sugar
- ½ tsp. salt
- 3 large eggs
- ¼ cup evaporated milk
- ½ cup unsalted butter, melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)
- ½ cup of creamed unsalted butter
- ¼ – ½ cup of sugar
- *Optional – shredded cheddar cheese
- In a small bowl or directly in the measuring cup, dissolve instant yeast in ⅓ cup of lukewarm water. Set aside.
- While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky, do not over knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.
- In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.
- Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally weighing at 60 grams each OR without a scale; an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out dough and release straight onto the lined baking pan or molds. This part does not have to be pretty, just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow dough to rest for 15 minutes.
- Now time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or using the palms of your hands, flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll dough into a long log, pinch ends together to seal. Then turn dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size, about 1½ hour.
- Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.
- Now time to top, brush or spread the creamed butter using a butter knife over the top of the buns. Then, sprinkle sugar over butter or dip the buttered top straight into a bowl of sugar, shake off excess and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy.
Note: In this Recipe, I posted 2 Methods on Preparing this Ensaymada Recipe. You can choose between the 2.