I just finished baking ensaymada and cinnamon rolls . And I’m proud to say that they are soft, fluffy, and light
Ensaymada is a Philippinized version of the Spaniards Ensaïmades. The current Filipino version has already evolved and the taste is very much different from that of the Spanish ensaïmades. Pork lard was used to make the tradional ensaïmada while butter is commonly use for Filipino ensaymadas at present, for some commercialize bakeries, specially those who are cutting on cost, butter oil substitutes if not shortening are used and not the real butter. Ensaymada are very popular in the Philippines, the softer, fluffier, and lighter the ensaymada, the better it is. It is usually topped with butter, sugar and greated cheese.
My ensaymada recipe is below. The toppings were just simple- a thin spread of butter, a dash of sugar sprinkled on top, and some grated cheddar cheese (It was actually my husband’s idea). If you decide to use my recipe, please, please, and more please make sure that you follow the exact recipe and WEIGH your ingredients. Do not make use of US measurements – NO cups nor tablespoons. Weigh your ingredients so you would achieve the same result every time you use the same recipe
You can top your ensaymada with whipped butter and sugar, and sprinkle with your own choice of grated cheese.
Note: For those who cannot find any available bread improver, don't worry, you can omit it from the formula :-) you can also make use of salted butter if you cannot find unsalted ones but reduce the salt usage to 5g. instead of using 10g.
By the way, the ensaymadas stayed soft for over 4 days :-) I kept a few for over 4 days until I got hungry and ate all that remained. They have no molds, yet, of course.
Weight in grams
|Instant Yeast (I used Le Saf)|
|Bread improver (I used Super Text)|
|Unsalted Butter, softened to room temperature|
Total Dough Weight
for the egg-wash:
Egg, beaten – 1 pc.
Ingredients for the Toppings:
Cheddar Cheese, grated
Fermentation time: 120 minutes
Dough Scale: 30 g.
Resting time: 10 minutes
Proofing time : 60 minutes
Baking : 170 degrees celsius / 15 minutes
1. Mix all the dry ingredients.
2. Mixing Method:
2a. using a stand-alone mixer with dough hook: Mix all the ingredients together on low speed for 1 minute then increase the speed to medium and continue mixing until gluten is fully developed. To check if the gluten is fully developed: cut a piece of dough, stretch it out, if a thin film is formed at its center and doesn't break easily, the gluten is already developed.
2b. Using a bread machine: Put the water, eggs, butter, the mixed dry ingredients, and salt in the bread machine. Press the dough function and allow the ingredients to be mixed until gluten is developed. Make sure that the dough is not hot.
3. transfer the dough into a stainless bowl and cover it with plastic or cloth.
4. Allow the dough to ferment for 120 minutes.
6. Cut and weigh 30 g. of dough.
7. Round and form it into a small ball. Let the dough rest for 10 minutes.
8. Roll each rounded dough to elongate it.
9. Brush each elongated dough with butter
10. Form dough into a sleeping like snake.
11. Place “sleeping-snake” shaped dough on a greased pan.
12. Proof for 30 to 60 minutes or until the dough doubled in size. Brush doughs with the egg-wash
13. Heat oven and bake at 170 degrees Celsius for 20 minutes or until the ensaymada turned slightly brown
Makes 72 ensaymadas . Here’s the estimated Nutritional values per piece based on the ingredients used, these, however, excludes the toppings:
Calories : 85.70 kcal Total Fat: 2.64 g.
Cholesterol : 21.15 mg. Saturated fat : 1.38 g.
Protein : 2.4 g Dietary fiber : 0.45 g.
Sodium : 64.49 mg. Carbohydrate : 13.62 g.