The Tested Kitchen

Tried and Tested Recipes for the Modern Filipino.
Subscribe

How To Make Ensaymada/Ensaimada

April 01, 2013 By: admin Category: Bread, Snacks

580239 10151304718290373 976284961 n 120x120 How To Make Ensaymada/Ensaimada Ensaymada/Ensaimada is a sweet bread that is formed into a spiral, baked, and topped with melted butter and sprinkled with sugar (and in some cases grated cheese).  After several failed attempts at making ensaymada/ensaimada, I finally found one recipe that I liked – I was able to adapt it from the recipe posted by Panlasang Pinoy.  I’ve tried making it with cheese filling and it was delicious.  I’m now thinking of possible alternatives like ube halaya  (sweetened purple yam), ham, and even the oh-so-popular chocolate or chocolate hazelnut filling.  I’ll update this blog as soon as I’ve tried out the other variants but for now here’s the recipe for the plain and cheese-filled versions.  In case you use a breadmaker for kneading dough (just like I do), I’ve also incorporated a procedure for this particular topic.  Enjoy!  (Update – procedures when using Kitchen Aid Stand Mixer are added).

Ingredients:

5 cups sifted all-purpose flour

3/4 cup melted butter (1/2 cup for pre-dough preparation and 1/4 cup for the prepared dough)

3/4 cup white sugar (1/2 cup for the yeast mix and 1/4 cup for the flour mix)

1 tsp salt

3 large eggs, slightly beaten

2 tsp dry yeast

1 cup warm water (or fresh milk if you want to get that creamy texture and taste)

vegetable shortening – for greasing bowls and baking pans

1 cup grated cheese – if you are making the cheese-filled version

 

Procedure for manual/hand kneading:

  1. In a small bowl, combine warm water and 1/2 cup sugar. Stir until the sugar dissolves and gradually sprinkle in the yeast. Slightly stir just until the yeast is dissolved.  This is your yeast mixture. Set aside for 10 minutes to allow the yeast to activate.
  2. In a mixing bowl, combine flour, 1/4 cup sugar and salt.  Mix until well-combined.  Make a well in the center.
  3. Pour in the eggs, 1/2 cup butter, and activated yeast mixture in the bowl with the dry ingredients.
  4. Mix thoroughly with a wooden spoon until well combined and a dough is formed.
  5. Knead the dough until you obtain a fine texture.
  6. Shape the dough into a ball and place into a well-greased bowl.  Punch two holes on the top using your index and middle fingers.  Cover with a clean cloth and set aside in a draft-free environment (preferably inside your oven).  Allow to rise for 2 hours or when the dough has doubled in size (the pre-punched holes on top would be almost non-existent).
  7. Lightly punch dough to release the air then transfer onto your working surface.
  8. Shape into a cylinder and divide into 4 parts (to make it easier for you to manage the entire dough).
  9. Use a dough slicer to cut dough into approximately 75 gram portions (if you don’t own a kitchen scale then you can simply eyeball it to your desired size).
  10. Flatten each piece and spread melted butter onto the middle part.  If you are making the cheese-filled version, sprinkle the grated cheese onto the portion with the melted butter.
  11. Roll the dough (making sure you seal the edges by pinching it) until you form a cylindrical shape that is approximately 12 inches long.
  12. Form the spiral shape onto the baking sheet/pan. Tuck the end of the spiral underneath the formed shape so you won’t end up with a non-spiral shaped bread.
  13. Cover with a clean cloth and allow to rise for 30 minutes.  Preheat your oven to 350° for 10 minutes.
  14. Bake the bread for 15 minutes or until the bread turns golden brown in color.
  15. Remove from the oven and brush the top immediately with melted butter then dip it in sugar.

Procedure when using a breadmaker:

  1. In the breadmaker pan, combine warm water and 1/2 cup sugar. Stir until the sugar dissolves and gradually sprinkle in the yeast. Slightly stir just until the yeast is dissolved.  This is your yeast mixture. Set aside for 10 minutes to allow the yeast to activate.
  2. In a mixing bowl, combine flour, 1/4 cup sugar and salt.  Mix until well-combined.
  3. Add to the yeast mixture the following in order – eggs, butter (the entire 3/4 cup) and the dry ingredients.
  4. Set your breadmaker to knead/dough setting.  Remove dough from the breadmaker pan when kneading is done.  The dough will be slightly sticky but believe me this is what you want.
  5. Directly transfer the dough into a well-greased bowl.  Cover with a clean cloth and set aside in a draft-free environment (preferably inside your oven).  Allow to rise for 2 hours or when the dough has doubled in size.
  6. Lightly punch dough to release the air then transfer onto your working surface.  Don’t be tempted to add too much flour to your work surface.  Very lightly (emphasis on very) sprinkle flour onto your work surface if you hate working with sticky dough.  To avoid the dough from sticking onto your hands, dip your palms onto the flour instead.
  7. Divide into 4 parts (to make it easier for you to manage the entire dough).
  8. Use a dough slicer to cut dough into approximately 75 gram portions (if you don’t own a kitchen scale then you can simply eyeball it to your desired size).
  9. If you are making the cheese-filled version, lightly flatten each piece with your fingers then sprinkle the grated cheese onto the middle portion.  — you can skip this step if you are making the original version.
  10. Roll the dough (making sure you seal the edges by pinching it) until you form a cylindrical shape that is approximately 12 inches long.  — simply form the cut portion into a cylindrical shape for the original version.
  11. Form the spiral shape onto the baking sheet/pan. Tuck the end of the spiral underneath the formed shape so you won’t end up with a non-spiral shaped bread.
  12. Cover with a clean cloth and allow to rise for 30 minutes.  Preheat your oven to 350° for 10 minutes.
  13. Bake the bread for 15 minutes or until the bread turns golden brown in color.
  14. Remove from the oven and brush the top immediately with melted butter then dip it in sugar.

Procedure when using a Kitchen Aid or any heavy duty stand mixer:

  1. In the mixing bowl, combine warm water and 1/2 cup sugar. Stir until the sugar dissolves and gradually sprinkle in the yeast. Slightly stir just until the yeast is dissolved.  This is your yeast mixture. Set aside for 10 minutes to allow the yeast to activate.
  2. In another mixing bowl, combine flour, 1/4 cup sugar and salt.  Mix until well-combined.
  3. Add to the yeast mixture the following in order – eggs, butter (the entire 3/4 cup) and the dry ingredients.
  4. Using a dough hook, set your mixer to speed 1 for 10 minutes then speed 2 for 15 minutes.  The dough will be slightly sticky but believe me this is what you want.
  5. Directly transfer the dough into a well-greased bowl.  Cover with a clean cloth and set aside in a draft-free environment (preferably inside your oven).  Allow to rise for 2 hours or when the dough has doubled in size.
  6. Lightly punch dough to release the air then transfer onto your working surface.  Don’t be tempted to add too much flour to your work surface.  Very lightly (emphasis on very) sprinkle flour onto your work surface if you hate working with sticky dough.  To avoid the dough from sticking onto your hands, dip your palms onto the flour instead.
  7. Divide into 4 parts (to make it easier for you to manage the entire dough).
  8. Use a dough slicer to cut dough into approximately 75 gram portions (if you don’t own a kitchen scale then you can simply eyeball it to your desired size).
  9. If you are making the cheese-filled version, lightly flatten each piece with your fingers then sprinkle the grated cheese onto the middle portion.  — you can skip this step if you are making the original version.
  10. Roll the dough (making sure you seal the edges by pinching it) until you form a cylindrical shape that is approximately 12 inches long.  — simply form the cut portion into a cylindrical shape for the original version.
  11. Form the spiral shape onto the baking sheet/pan. Tuck the end of the spiral underneath the formed shape so you won’t end up with a non-spiral shaped bread.
  12. Cover with a clean cloth and allow to rise for 30 minutes.  Preheat your oven to 350° for 10 minutes.
  13. Bake the bread for 15 minutes or until the bread turns golden brown in color.
  14. Spread top with melted butter, sprinkle with grated cheese or simply dip it in granulated sugar.

Note: Unconsumed bread can be placed in ziplock bags and stored in the freezer.  You can simply reheat them in the microwave or an oven toaster when you feel like eating one again.

pf button both How To Make Ensaymada/Ensaimada

Comments are closed.