Bread/ Christmas/ Cooking/ Recipes/ Sweet bread

How To Make Ensaymada

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Filipino Sweet Butter Bread
Ensaymada is a soft and sweet bun, Filipinos favourite merienda or snack and usually paired with coffee. It is said to have originated in Majorca, Spain. It is similar to their pastry Ensaimada, Filipino Ensaymada uses local ingredients and has butter instead of pork lard.
Ensaymada is traditionaly eaten during Christmas. It’s topped with butter cream, cheddar cheese and paired with hot chocolate. What a perfect combination! But of course you can make and eat ensaymada all year around if you like.

Ensaymada (Filipino sweet butter bread)

Print Recipe

Ingredients

  • 600g plain flour
  • 4 egg yolks
  • 117ml water
  • 1 packet active yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 150g sugar
  • 15ml condensed milk
  • 113g melted and cooled unsalted butter
  • 113g softened butter
  • 200g cheddar cheese, grated (optional)

Instructions

1

In a bowl mix water, 1tbsp sugar and yeast stir until it dissolve leave it aside for 15 minutes

2

Mix flour, sugar, eggs, milk and yeast mixture until all is incorporated. If using a stand alone/electric mixer use a dough hook and mix for 5 minutes on a low setting

3

Knead the dough for 10-15 until you see a smooth dough or when the dough sticks on the hook on a higher setting

4

Put the dough in a greased bowl and cover it with plastic film, let is rest in a room temperature or inside a turned off oven (I do this during winter to make sure the dough rises) let is rise for 1 hour

5

Take the dough and punch it down, cut them into small balls about 60-80g per piece

6

Roll the balls into rectangles and the brush surface with melted butter then roll it into a long cylinder and twirl into shape tucking the end at the botton

7

Place each piece in a greased ensaymada moulder or a cupcake cases then put it in a baking tray and cover it in plastic film

8

Let it rise again for 1 an a half hours or until it double or triple in size

9

Bake for 15-20 minutes at 180C (350F, Gas Mark 4) or until golden

10

Take the bread out of the oven and let it cool on a rack then take it out of the moulder or cases

11

Brush the top of each ensaymada with soft butter, sprinkle them with sugar and cheese

12

Ready to serve and enjoy!

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6 Comments

  • Reply
    Ashley
    16/05/2018 at 10:35 pm

    How many rolls does this make?

    • Reply
      pepeskitchen
      20/06/2018 at 4:28 pm

      Hi Ashley, it depends on how big you want your rolls but you can make 2 dozens of mini rolls or a dozen of small rolls.

  • Reply
    D Hoffman
    11/02/2018 at 8:44 pm

    Seems like not enough liquid with only 15ml of condensed milk. Is it supposed to be 15oz?

    • Reply
      pepeskitchen
      13/02/2018 at 2:18 pm

      Hi Dianna,

      Thank you for your comment. There’s already some water in the recipe so it should suffice. Did you make it? If so how did it go?

      I look forward to hearing from you!

      Kind regards,
      Mae

  • Reply
    Sílvia Aurelio
    06/12/2017 at 9:34 pm

    In the ensaymada receipe, how much butter it is needed ( 113 cup of softened butter )
    Please replied to my quiestion since I have been wanted to bake this delicious bread.
    Thanks .
    “Mexican married to a Filipino whir loves ensaymada”

    • Reply
      pepeskitchen
      13/12/2017 at 12:00 pm

      Hi Silvia! Thank you for using my recipe, you need 113g melted butter for when you roll the dough and 113g soft butter for topping your baked ensaymada. I hope that helps! Do keep show me the photos of your ensaymada. All the best and Merry Christmas. Regards Mae

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