Easy Ensaymada Recipe: Soft, Fluffy, and Irresistible

In the world of Filipino cuisine, ensaymada holds a special place for its unique and irresistible flavor. These soft, fluffy rolls, typically topped with butter, sugar, and cheese, provide a delightful combination of sweet and savory notes that is loved by many. Making ensaymada at home might seem daunting, but with this easy recipe, you'll master the art in no time. Whether you're new to baking or a seasoned pro, follow these steps to create your own batch of this beloved pastry.

Essential Ingredients for Ensaymada

To embark on your ensaymada baking journey, gather the following ingredients:

• 4 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup warm milk
• 3 large eggs, at room temperature
• 1/2 cup unsalted butter, softened
• 1/4 cup water

For the Topping:

• 1/2 cup unsalted butter, softened
• 1/4 cup sugar
• 1/4 cup grated cheese (Queso de Bola or cheddar)

Step-by-Step Preparation Guide

Preparing the Dough:

Start with your yeast:

1. In a small bowl, mix ¹⁄₄ cup water with 2 ¹⁄₄ teaspoons of active dry yeast. Let this sit for about 5 minutes until it becomes frothy.

Combine the following ingredients:

2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
3. Pour in the warm milk, yeast mixture, and eggs into the well.
4. Mix these ingredients until a soft dough forms.

Now, work with the butter:

5. Add the softened butter gradually, kneading until it's fully incorporated into the dough.

⚠️ Note: Ensuring the butter is at room temperature will make it easier to incorporate into the dough.

First Rise:

1. Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap.
2. Let it rise in a warm place for about 1-2 hours or until it doubles in size.

Shaping the Ensaymadas:

8. After rising, punch down the dough to release air. On a lightly floured surface, divide the dough into equal parts (about 24-30 pieces).
9. Roll each piece into a rope and coil it around, tucking the end under. Place these on a baking sheet lined with parchment paper or in ensaymada molds.

Second Rise:

10. Cover the shaped dough with a cloth and let it rise for another 45 minutes to 1 hour.

Baking:

11. Preheat your oven to 350°F (175°C).
12. Once the ensaymadas have risen, bake them for 15-20 minutes, or until golden brown.
13. Remove from the oven and let them cool for a bit on the tray before transferring them to a wire rack.

Topping:

14. Spread the softened butter over the top of each ensaymada.
15. Sprinkle with sugar and cheese. For a more authentic taste, you can use queso de bola, but cheddar works fine too.

Tips for the Perfect Ensaymada

• Ensure proper yeast activation: The yeast mixture should be frothy before mixing it with other ingredients.
• Use room temperature ingredients: This helps in achieving the right dough consistency.
• Don't rush the rising: Giving your dough enough time to rise is crucial for a fluffy texture.

💡 Note: For variations, consider adding a filling like ube halaya or custard inside the ensaymada before the final rise.

Serving and Storing Suggestions

Serve ensaymadas fresh from the oven when they’re at their fluffiest. Store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to a month. To reheat, simply place them in a microwave for a few seconds or in a toaster oven to regain their softness.

In the enchanting realm of baking, ensaymada stands out as a testament to the delicious heritage of Filipino cuisine. This recipe not only preserves tradition but also opens up a world of culinary creativity for you to explore. With every soft bite, you’re not just savoring a pastry but connecting with a rich history of flavors. As you've learned, making ensaymada at home is straightforward, rewarding, and above all, delightful. So why not share these treats with family, friends, or enjoy them with a cup of coffee for a taste of pure happiness?

Can I use instant yeast instead of active dry yeast?

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Yes, you can substitute active dry yeast with instant yeast. Use the same quantity, but add it directly to the dry ingredients without proofing in warm water.

What can I use if I don’t have molds for ensaymada?

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If you don’t have ensaymada molds, you can shape the dough into coils and bake them on parchment-lined baking sheets. They will spread a bit more but still produce the characteristic ensaymada texture and flavor.

Can I make ensaymada without eggs?

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Ensaymada traditionally uses eggs for richness, but you can attempt a vegan version by using substitutes like flax eggs or aquafaba, though the texture might differ slightly.