Description
Classic Ensaymada is a soft, sweet Filipino bread dough enriched with egg yolks and butter, baked to golden perfection, then topped with melted butter, sugar, and grated cheddar cheese for a deliciously tender and flavorful treat.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- 3 large egg yolks
- ¼ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
Topping
- ½ cup unsalted butter (for brushing)
- ½ cup granulated sugar (for topping)
- 1 cup grated cheddar cheese (for topping)
Instructions
- Activate yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough mixture: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the egg yolks, softened butter, vanilla extract, and the foamy yeast mixture. Mix everything together until a dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic, which develops the gluten needed for good texture.
- First proofing: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the dough: Punch down the risen dough to release air, then divide it into 8 to 10 equal portions. Roll each piece into a long rope and coil it into a spiral shape. Arrange the spirals on a baking tray lined with parchment paper.
- Second proofing: Cover the shaped dough with a towel and let it rise again for 30 to 45 minutes to develop a light texture.
- Bake: Preheat the oven to 350°F (175°C). Bake the ensaymadas for 18 to 22 minutes or until they turn lightly golden on top.
- Add toppings: Remove the baked ensaymadas from the oven and allow them to cool slightly. Brush the tops generously with melted butter, then sprinkle with granulated sugar and top with grated cheddar cheese for an authentic finish.
Notes
- For a richer flavor, substitute whole milk with evaporated milk in the dough.
- Store leftover ensaymada in an airtight container at room temperature for up to 2 days, or refrigerate to extend shelf life.
- Reheat the ensaymada slightly before serving for the best taste and texture.
