Classic Ensaymada Bread Recipe
Experience the cozy comfort of Ensaymada, a sweet, soft, and slightly rich Filipino brioche-like bread. This surprisingly straightforward recipe yields perfectly pillowy rolls, ideal for special occasions or a comforting treat.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 3.25 cups all-purpose flour sifted, plus a little extra for dusting
- 7 g instant yeast (1 packet)
- 4 tbsp granulated sugar
- 0.5 tsp salt
- 2 large eggs beaten
- 0.25 cup fresh warm milk
- 0.33 cup warm water around 110°F
- 3 tbsp melted butter or margarine
- softened butter or margarine for brushing
Instructions
- Step 1: Wake Up the Yeast. In a large bowl, pour in warm water and 4 tablespoons of sugar. Sprinkle the yeast on top (do not stir). Let sit for 5 to 10 minutes until bubbly and foamy.
- Step 2: Add the Wet Crew. Once yeast is foamy, whisk in the beaten eggs, melted butter (or margarine), and warm milk. Mix until combined.
- Step 3: Bring in the Dry Goods. Add the sifted flour and salt to the wet ingredients. Mix with a wooden spoon or spatula until a shaggy ball of dough forms.
- Step 4: Time to Knead. Lightly flour a clean surface. Turn the dough out and knead for about 8 to 10 minutes until smooth, elastic, and easier to handle. Add flour a tablespoon at a time if too sticky.
- Step 5: The First Nap (Rise). Lightly oil a clean bowl. Place the dough in the bowl, turn to coat with oil. Cover tightly with plastic wrap. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Step 6: Shape Those Swirls. Gently punch down the dough. Turn onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 12-inch rope. Coil the rope into a spiral shape and tuck the end underneath.
- Step 7: The Second Nap (Rise). Line a baking sheet with parchment paper. Place shaped Ensaymadas on the sheet, leaving space. Loosely cover with plastic wrap. Let rise for another 30 to 45 minutes until almost doubled and airy.
- Step 8: Bake 'Em Up! While rising, preheat oven to 350°F (175°C). Just before baking, gently brush the tops with softened butter or margarine. Bake for 20 to 25 minutes, or until golden brown and sound hollow when tapped.
- Step 9: Cool and Enjoy! Remove from oven. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely or until warm enough to handle. Serve warm.
Notes
This recipe is surprisingly easy, requiring no fancy techniques. It's perfect for gifting and is a major crowd-pleaser. You can use butter or margarine for richness and texture. If using active dry yeast, activate it first in slightly warmer water (115°F) with sugar for 10-15 minutes. Whole milk adds the most richness, but 2% or non-dairy can be used. Traditional toppings include brushing with softened butter and sprinkling with granulated sugar, often adding grated cheese like Edam or mild cheddar. Ensure yeast is fresh and water temperature is right for proper rising. Don't rush the rise times for a soft texture. Proper kneading develops gluten but avoid adding too much flour which can toughen the dough. Find a warm spot for rising, away from drafts. You can shape the dough (Step 6), refrigerate overnight, then let warm up for 30-45 mins while the oven preheats before baking. Store leftovers in an airtight container at room temperature for 2-3 days, refrigerate up to a week, or freeze up to 3 months. Reheat in microwave (15-30 sec) or low oven (300°F for 5-10 mins).