Classic Ensaymada Bread: An Incredible Ultimate Recipe
Classic Ensaymada Bread is a soft, sweet Filipino brioche-style bread known for its fluffy texture, buttery flavor, and delightful topping of melted butter, grated cheese, and sugar. This ultimate recipe guides you through yeast activation, dough preparation, rising, shaping into spiral rolls, and baking to golden perfection, delivering a nostalgic and irresistible treat perfect for breakfast or merienda.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/2 cup milk, warmed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
Topping Ingredients
- 1/4 cup butter, melted (for brushing)
- 1/4 cup grated cheese (e.g., cheddar or queso de bolsa)
- 1/4 cup sugar (for dusting)
Instructions
- Prepare the Ingredients: Gather and measure all ingredients to ensure easy access during the bread-making process.
- Activate Yeast: In a small bowl, mix warm milk with instant yeast and 1 tablespoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining sugar, all-purpose flour, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and mix in softened butter and vanilla extract to form a smooth mixture.
- Combine Mixtures: Pour the activated yeast mixture and wet ingredients into the bowl with dry ingredients. Mix thoroughly until a soft dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
- Shape the Dough: Punch down the risen dough to release trapped air. Divide it into 12 equal portions. Roll each portion into a circle and brush generously with melted butter.
- Roll and Shape: Fold each buttered circle in half, then roll it up like a jelly roll to form a spiral shape typical of ensaymada. Arrange the spirals in greased molds or on a parchment-lined baking tray.
- Second Rise: Cover the shaped dough with a towel and allow it to rise again for 30-45 minutes until puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C) during the second rise to ensure it’s ready for baking.
- Bake: Bake the dough in the preheated oven for 20-25 minutes until the ensaymadas turn golden brown on top.
- Cool the Bread: Remove from the oven and let the breads cool in their molds for 10 minutes before transferring them to a wire rack to cool further.
- Add Finishing Touches: While still warm, brush each ensaymada with melted butter and sprinkle generously with grated cheese and sugar to finish.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading is essential for developing gluten for a soft, elastic dough.
- You can substitute the cheese topping with other cheeses like Parmesan for a different flavor.
- Store ensaymadas in an airtight container to maintain softness for up to 2 days.
- Warming them slightly before serving enhances the buttery, melty texture.
Keywords: Ensaymada, Filipino bread, sweet bread, soft bread, cheesy bread, homemade ensaymada
