Classic Ensaymada Bread

Why You’ll Love This Recipe

This recipe captures the essence of traditional ensaymada with its soft, pillowy texture and sweet, buttery flavor. The dough rises beautifully and creates a melt-in-your-mouth experience, especially when paired with the slightly sweet sugar coating. The classic ensaymada is perfect for sharing with friends or family or savoring during a quiet moment with a cup of coffee or tea. It’s also highly customizable, allowing you to experiment with different fillings or toppings.

Ingredients

Dough

• 410 grams all-purpose flour, sifted
• Extra all-purpose flour, for dusting
• 7 grams instant yeast
• 4 tablespoons granulated sugar
• 0.5 teaspoon fine salt
• 2 large eggs, beaten
• 60 millilitres fresh warm milk
• 80 millilitres warm water, 43°C
• 3 tablespoons melted butter or margarine

Filling and Topping

• Softened butter or margarine, for filling and topping
• Granulated white sugar, for coating

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the sifted flour, instant yeast, sugar, and salt. Mix well.
2. Make a well in the center of the dry ingredients and add the beaten eggs, warm milk, warm water, and melted butter (or margarine).
3. Stir until the dough begins to come together. Once the dough forms, knead it on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. After the dough has risen, punch it down and divide it into 8 equal portions.
6. Roll each portion into a ball and flatten each one into a round disc. Spread softened butter or margarine generously on top of each disc.
7. Roll each disc into a log, then coil it into a spiral shape. Place the coiled dough on a greased baking sheet.
8. Cover the shaped dough with a damp cloth and let it rise for another 30-45 minutes.
9. Preheat the oven to 180°C (350°F). Bake the ensaymada for 18-20 minutes or until golden brown.
10. Once baked, brush the top with more softened butter or margarine and coat with granulated sugar for an added sweetness.

Servings and Timing

This recipe yields 8 servings. The total time for preparation and baking is approximately 3 hours, including rising time.

Variations

• Cheese Ensaymada: After rolling the dough into a log, add grated cheese in between the layers for a savory twist.
• Cinnamon Ensaymada: Add cinnamon sugar to the dough or the topping for a warm, spiced flavor.
• Chocolate Ensaymada: Spread a thin layer of chocolate spread on the dough before rolling it up for a chocolate-filled version.

Storage/Reheating

Ensaymada can be stored at room temperature for 1-2 days in an airtight container. For longer storage, keep it in the refrigerator for up to 4-5 days. To reheat, wrap in foil and bake in a preheated oven at 170°C (340°F) for 5-10 minutes, or until warmed through.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just make sure to dissolve it in warm water first before adding it to the flour mixture.

2. Can I make ensaymada dough the night before?

Yes, you can prepare the dough the night before. Let it rise once, then punch it down and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

3. How can I tell when the dough has risen enough?

The dough should be doubled in size and feel airy and light when pressed with a finger. If the indentation remains, it’s ready to move on to the next step.

4. Can I freeze ensaymada?

Yes, you can freeze the baked ensaymada. Wrap them tightly in plastic wrap and foil, and store them in a freezer-safe bag. Thaw at room temperature before reheating.

5. What type of flour is best for ensaymada?

All-purpose flour works best for ensaymada, as it produces a light, tender dough. Avoid using bread flour, which might create a denser texture.

6. How can I make my ensaymada fluffier?

Ensure you let the dough rise enough during both the initial and second rises. Over-kneading or under-proofing can lead to a denser texture.

7. Can I use margarine instead of butter for a dairy-free version?

Yes, margarine is a good substitute for butter in this recipe and will give you a similar texture and flavor.

8. Why is my ensaymada too dense?

A dense ensaymada could be the result of not letting the dough rise properly, using too much flour, or over-kneading the dough. Ensure proper rising time and gentle kneading for the best results.

9. How can I make the sugar topping stick better?

Brush the ensaymada with melted butter or margarine after baking to help the sugar stick better.

10. Can I make mini ensaymadas?

Yes, you can make mini versions of ensaymada by dividing the dough into smaller portions. Adjust the baking time accordingly (around 12-15 minutes).

Conclusion

Classic ensaymada bread is a delightful treat that brings a taste of the Philippines to your kitchen. With its soft, buttery texture and sweet, melt-in-your-mouth flavor, it’s no wonder this bread is so beloved. Whether you’re making it for a special occasion or just to enjoy as a daily snack, this homemade version is sure to impress everyone who tastes it. Enjoy!

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