Ensaymada is your classic dinner bread rolls but with a Filipino twist. These brioches are absolutely heavenly—they’re light, fluffy, butter-rich and irresistible. Over the top, they’re usually slathered with butter and garnished with sugar and grated cheese. You can serve them as a side dish, tea time snack, or dessert. Recreate this ensaymada recipe at home.
10g of active dry yeast, proofed in 60ml of warm water
3 egg yolks
60g of butter, at room temperature
Toppings:
110g of butter, at room temperature
60g of powdered sugar
110g of cheese, grated
Equipment
A stand mixer
A kitchen towel
An oven
1 rolling pin
1 pastry brush
16 medium moulds, greased
1 bowl
A hand mixer
Directions
In the bowl of a stand mixer, add milk, shortening, sugar, and salt.
Add half of the flour and bloomed yeast, mixing the ingredients on medium speed until it reaches a paste-like consistency.
Add egg yolks and the rest of the flour. Mix for another 3 minutes.
Turn off the mixer and cover the bowl with a kitchen towel. Set aside in a warm place to proof for 2 hours.
Preheat the oven to 150°C.
Transfer the dough onto a lightly floured flat workspace.
Roll the dough into a log and cut it in half. Repeat until there are a total of 16 slices.
With the rolling pin, roll the dough into a rectangle (approximately 8x4-inch in size) and brush the surface with butter.
Roll it back into a log and shape it into a spiral bun with the ends tucked under. Repeat for the rest of the dough.
Place the coiled doughs in the greased moulds and set them aside in a warm place to proof for another hour.
Bake them in the oven for 25 minutes.
Remove from the heat and set aside to cool, then unmould them.
In the meantime, combine butter and powdered sugar in a bowl and cream with a hand mixer.
Slather the buttercream over the cooled ensaymadas and top it off with grated cheese. Serve immediately.
Advanced Preparation
For this ensaymada recipe, you can make the dough a day in advance and keep it aside for freshly baked brioche buns the next day. After kneading the dough, simply cover it with cling wrap and store it in the fridge overnight. Before baking, let it sit at room temperature for 30 minutes before shaping it.
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