Ensaymada is one of my favorite Filipino treats. It has been a popular Filipino roll for over 4 centuries ever since it was adapted from the Spanish pastry called Ensaimada which originated is Mallorca, Spain.
There or many versions of this Filipino roll which like a brioche is sweet and fluffy. Many bakeries specialize in this yummy pastry, a couple of my favorites are Goldilocks and Red Ribbon. Unlike the brioche which has no topping Ensaymadas are slathered in butter, dipped in sugar and sprinkled with cheese, in many cases “queso de bola” the Filipino name for Edam.
Since it’s a family favorite it’s no wonder that the aunties have their own favorite recipe. In fact there are one or two aunties who are known for making Ensaymada, a treat which they bring to most family gatherings.
But one can’t rely on the aunties to make this favorite roll, specially since we all live so far apart. That’s why I’ve started making Ensaymada at home, using auntie’s recipe of course!
The ensaymada dough is rolled and placed into tart pans, it’s the best way to ensure uniform size and shape. I use these 5″ aluminum tart pans I buy from Amazon. I’ve found it was the least expensive way to buy them. And of course being Asian I wash and reuse them!
If I can’t find Edam cheese I use grated cheddar cheese instead. The other ingredients are things you probably already have in the pantry and fridge. It also calls for a dozen egg yolks, I know you’re left trying to figure out what to do with the egg whites! How about making Pavlovas? Here’s my Pavlova recipe, it’s definitely worth a try!
The Ensaymada recipe is pretty easy, but it does take several hours because the dough has to rise. I usually start early in the morning and am done sometime in the afternoon, depending on how fast the dough rises. I use the dough hook on my stand mixer to knead the dough, but you can also knead it by hand.
Homemade Ensaymada may take time and patience, but it is definitely worth the effort!
1 Cup Warm Water
2 Tbs. Sugar
2 Tbs. Yeast
8 Cups Flour
1 1/2 Cup Whole Milk
1 Cup Sugar
12 Egg Yolks
1 Cup Butter softened
24 Tsp. Grated Edam
1 Stick Butter softened
1/2 Cup Sugar
Mix Warm Water, 2 Tbs. sugar, and yeast in the bowl of your stand mixer or a large bowl.
Let stand in a warm place for 20 minutes, it should be foamy.
Add 1 Cup of flour to yeast mixture and mix well.
Let stand in a warm place for 30 minutes, set your timer so it doesn’t over rise.
Add milk, 1 cup sugar, egg yolks, and butter to the yeast mixture, mix well.
Add remaining 7 cups of flour 1/2 cup at a time. Mix well between additions.
Knead dough until flour is all combined, do not over knead.
Divide dough into 24 balls working 1 tsp. cheese into each ball.
Flatten each ball with a rolling pin to about 1/2″ thick then roll into a cigar shape that’s about 10″ long rope.
Coil rope into each tart pan.
Place in a warm place and let rise for 3-4 hour. Top of roll will be above tart pan rim.
Pre-heat over to 325 degrees. Once it reaches temperature wait 10 minutes then put ensaymada in the over. (I place tart pans on a large baking sheet and slide the whole sheet in the oven.
Bake 7 Minutes then rotate pan 180 degrees and bake for another 7 minutes.
Remove from oven and let cool.
Remove from pans and brush tops with softened butter.
Dip each roll in sugar then sprinkle with shredded cheese.
Wrap each roll in plastic wrap.
Rolls may be frozen by placing wrapped rolls in a freezer bag. Warm frozen rolls in microwave for about 1 minute.
They are delicious for breakfast!