Ensaymada or Ensaimada is a soft, brioche-like bread that is buttery, milky, and rich with flavor and added softened butter, sugar, and cheese on top. It can be enjoyed at any time during the day but are always best fresh from the oven. You can also pop one in the microwave to warm it a bit to get the full effect of the melted sugar, butter, and cheese topping.
The word Ensaimada is derived, from the ensaidama made on the Spanish island of Majorca.
So, today I am going to share with you my Ensaymada recipe. It took me years before I perfect the taste and texture of this bread, like my love and heat relationship with my Pandesal recipe.
I have several bread recipes here in my blog, but nothing compares to what I feel every time I am taking baked Ensaymada out of my oven. I loved ensaymada – one of my favorite Filipino bread.
Ingredients for Ensaymada
I am sure all the ingredients for making ensaymada are already in your pantry. 😊
- heavy cream
- cheddar cheese
Tools you need to make this easy Ensaymada recipe
To make my ensaymada, I used my brioche molds which I bought here in Denmark.
If you don’t have these molds, you don’t need to buy them, though. If you have a jumbo muffin tin or pan or even round baking form, you can use it for baking ensaymada. You just put your ensaymada dough in a round baking form, and you’re good to go.
Other tips for making light and airy Ensaymada
- Make sure you read the recipe first, watch the tutorial video, and don’t skip.
- Measure all your ingredients and place them in individual bowls.
- Water and cream should not exceed the temperature of 37 degrees Celcius. Hotter than that, you will risk killing your yeast. I would highly recommend getting a kitchen thermometer to take the temperature of your liquid.
- One way to tell if your dough is properly kneaded is by doing the windowpane test. Watch the video tutorial here.
- Allow your dough to rise in a warm place. I use my oven or microwave for this. I boil water and place a cup of hot water inside my oven or microwave.
- If you want even ensaymada portions, I recommend using a kitchen scale.
- When you smell the bread, that is when you get to prepare and check your Ensaymadal. Sometimes it is ready to pull out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.
- And most importantly, have fun! If you don’t succeed, try again, and my recipe and video are always here to guide you.
I was so proud of myself every time I baked Filipino bread. It felt like an accomplishment that I can bake something truly close to home – Philippines..
The Ensaymada should be soft and fluffy, and you can taste the butter when you eat it.
How to make Homemade Ensaymada
I’m sharing my Ensaymada recipe for you to try out and maybe bring these to your next holiday party or potluck (social gathering).
You will need:
- 200 grams (1 1/2 cups + 1 tbsp) bread flour
- 50 grams (1/4 cup) sugar
- 4 grams (1/2 tsp) salt
- 6 grams (2 tsp) instant dry yeast
- 120 grams (1/2 cup) milk, lukewarm (you can use whole milk or evaporated milk)
- 1 egg yolks (20 grams) from a large egg
- 30 grams (2 tbsp) butter, softened at room temperature
- extra butter, for greasing ensaymada molds, if using
- softened salted butter
- grated cheese
- In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, salt, and yeast. Mix for 3 minutes.
- Then add lukewarm milk and egg yolk. Mix for 5 minutes and remember to scrape the side of the bowl, so everything is incorporated.
- Add the butter then change the attachment to a dough hook. Continue kneading until the dough is smooth and elastic, about 10 minutes. Perform the windowpane test.
- Form the dough into a ball and grease the stand mixer bowl, then place the dough in the bowl. Cover and let it rest in a warm place for 60 minutes.
- In the meantime, grease brioche molds or line a baking tray with parchment paper.
- Once done proofing, punch the dough down and knead for a minute.
- Scale and divide the dough equally into 5 to 6 pieces. Each dough weighs approx. 50 to 70 grams.
Forming and filling the ensaymada
- Round ensaymada: Shape each dough into balls and pinch to seal. Place them in the prepared molds or muffin tins.
- Coil ensaymada: Shape each dough into balls, flatten out, and brush with margarine (if you want, you can also sprinkle sugar). Roll like a jelly roll and coil to form ensaymada. Place them in the prepared molds or muffin tins.
- Round ensayada with filling: Shape each dough into balls, place 2 tsp filling like ube halaya then pinch to seal. Place them in the prepared molds or muffin tins.
- Cover with plastic film and set the dough aside to rise a second time in a warm place, for 45 minutes to 1 hour, or until double in size.
- 15 minutes before baking, start to preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit.
- Bake ensaymada for 12 to 15 minutes, until the tops are golden brown. If your ensaymada is turning brown fast, cover them with foil.
- Let the ensaymada cool on a cooling rack, and when they have cooled enough to handle but are still warm, spread the softened butter, sprinkle sugar and grated cheese.
- Serve and enjoy!
- The ensaymada will keep for about a day or two at room temperature. I usually store my ensaymada without toppings, so I can always heat them in the microwave after.
- Refrigerate ensaymada to make them last for up to 5 days. Reheat before eating.
- If you don’t have bread flour, you can just use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results.
- Use warm/room temperature water instead of hot water.
- Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.