Ensaymada is a round, soft, sweet Filipino pastry well-loved by all, easily found at any bakeshop it is usually enjoyed as a mid-afternoon snack. Along with the typical version which is topped with sugar and cheese you can find upscale variations stuffed with ube or macapuno, or topped with ham, salted duck eggs or chocolate.
Now adjusted to the Filipino palate, ensaymada was originally a Spanish food. Called ensaimada or ensaymada it came from Majorca, but has since spread throughout the Philippines and to many of the other countries Spain previously colonised.
Sweet, sugary and a little salty from the cheese, these are best enjoyed for merienda along with a cup of coffee.
- 2 tsp dry yeast
- 2/3 cup warm water
- 3 1/2 cup bread flour
- 1/3 cup sugar
- 1 tsp salt
- 3 eggs
- 1/4 cup milk
- 50 g butter melted
- 1/4 cup sugar extra
- 50 g butter extra
- 50 g butter melted
- 1/2 cup sugar
- 1 cup cheddar cheese
In a small bowl dissolve the yeast in the warm water. Set aside for 10 minutes for the yeast to activate. Meanwhile, in a large bowl combine the flour, sugar and salt.
Add the yeast, eggs, milk and melted butter to the flour mixture. If using a mixer, use the dough hook and combine on low speed for 2 minutes, then turn to medium and mix for 5 minutes, until a soft, sticky dough has formed, otherwise combine and knead by hand.
Transfer the dough to a greased bowl, cover with cling film and place in a warm spot to rise for 1 hour, or until doubled in size.
Knock down the dough, and divide into 18 pieces, each should be approximately 60 grams.
To shape the ensaymada, roll the piece of dough out flat. Brush a little extra melted butter on the centre and sprinkle with sugar. Roll into a long finger shape then form the spiral by crossing the two ends of dough so the first ends under, whilst the second is inserted through the middle.
Place the completed spiral into a greased muffin tin and repeat with remaining mixture.
Cover with a tea towel and allow to double in size again, this should take about 20 minutes. Meanwhile, preheat the over to 160C.
Remove the tea towel and bake the ensaymada for 15 to 20 minutes, or until lightly golden.
Remove from the oven and brush with melted butter, sprinkle with sugar and top with a little cheese. Best served while still warm.
Need help shaping your ensaymada? Check out the pictures below.