filipino brioche

The softest Ensaymada you will ever have! It&#039;s light, fluffy, and butter-rich. This is the best and easiest homemade Ensaymada you&#039;ll ever make. Skip using the rolling pin or coiling the dough. You won’t need a special molder either. Make it easier by shaping it into classic bread rolls.

Super Soft Ensaymada Bread Rolls

egg yolks (see note 1)

eggs

lukewarm water (temp 40c/105f) (mix with 1 teaspoon sugar)

tbsp yeast (active dry

bread flour

all-purpose flour

sugar

salt

whole milk (lukewarm

unsalted butter

white sugar (granulated or fine will do)

grated cheese (I used cheddar, add more if preferred)

Separate the egg yolks from the whites. Combine egg yolks and the 2 whole eggs in a bowl. Whisk lightly using a fork.

In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until it froths.

Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.

Add milk, yeast mixture, eggs, to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, about 5 minutes. Make sure to stop the mixer to scrape down the sides of the bowl.

Add half of the cubes of butter one at a time while running the mixer at low speed. Beat for 2 minutes. Stop the mixer to scrape down the sides of the bowl.

Add the second half of the cubes of butter one at a time. Beat until fully incorporated at low speed. Stop the mixer to scrape down the sides of the bowl.

Increase the speed to medium (speed 4 in my mixer) and beat for 4 minutes. Add additional flour as necessary, start with 2 tbsp and go from there. The dough is slightly sticky, soft yet stretchy, and pulling away from the edge of the bowl. Be careful not to add too much flour.

For the Dough

Transfer to a bowl sprinkled with a little bit of flour on the sides and bottom. Cover the bowl with a plastic wrap and seal the edges. Let it rise for 2 to 3 hours at room temperature until double in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See notes 4 and 5 for more information.

Rise # 1 Warm rise or cold rise

Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minute by hand. Divide the dough and form into the desired size of rolls (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g or 2 ounces each. Adjust based on your preference.

Transfer the rolls to a greased baking pan lined with parchment paper. Cover with a towel and let it rise until double in size. This could take 1 hour or more depending on the room temperature. See notes 4 and 5 for tips.

Rise #2 Shape the rolls

Preheat oven at 180c/350f, 15 minutes before the dough rolls finish rising. Bake the Ensaymada bread rolls for 18 to 20 minutes until the top turns light brown.

Let the bread cool completely before removing from the pan. To take it out of a pan, place a wire rack or plate over the top of the bread and flip. Peel off the parchment paper from the bottom then transfer to a serving plate.

Baking

Mix butter and sugar. Spread over the Ensaymada bread rolls.

Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!

Topping

https://www.youtube.com/watch?v=lpYn_0DpuJY

#ensaymada
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NOTE: A couple of updates have been made to this recipe. Please follow the exact ingredients in the link. Thank you!

The softest Ensaymada you will ever have! It's light, fluffy, and butter-rich. Skip the rolling pin or coiling, make it easier just by making it into classic bread rolls. This is the best and easiest homemade Ensaymada you'll ever make.

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How to make Super Soft Ensaymada Bread - easiest recipe! no rolling pin or special molder needed!

These may be the greatest homemade Ensaymada you've ever cooked. Who can ignore this fluffy and delicious sugary dough cooked into pillowy buns? Slathered with buttercream icing and covered with a generous amount of shredded cheese. It is the ideal complement to coffee or tea. But be warned: one slice will never suffice.
What exactly is Ensaymada?
Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.

It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns.&nbsp;

We used to go on holiday in the Philippines when we were kids, when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.

This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.

Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.

Presently, the most preferred Ensaymada is the incredibly soft and fluffy variety. Typically covered with shredded cheese and buttercream icing. They are really wonderful, and this dish is no exception.

I've combined my knowledge and I did a lot of reading on how to make the best soft Ensaymada, and I am very pleased with the results of this technique.&nbsp;

If you follow my blog, you already know how much I love Filipino cuisine. You can check some of my recipes in the links below:

Maja Blanca Easy Recipe

Homemade Sisig Recipe

Beef Tapa Filipino Recipe

Pork Siopao Asado Recipe

Chicken Tocino Recipe&nbsp;

&nbsp;


The key to making the greatest fluffy Ensaymada
I have to admit that the batter was really sticky when I was preparing it, and I was wondering if it would rise at all.

But I was shocked to see how nicely it rose. I learned so much when cooking Ensaymada that I'll have to revise my recipe for fried doughnuts.

The answer, I discovered, was patience. In fact, I dozed off&nbsp;while waiting for the dough to expand... so... after three hours of resting&nbsp;attentively, I was surprised to realize that my rather sticky dough had more than doubled in size!&nbsp;

With the exception of the nap, I performed the same method on my second and third trials, and the results were perfect. But I kept it from climbing any higher than about double. We don't want to overdo&nbsp;them.

This recipe yields 16 soft, buttery, and tasty Ensaymadas.
Recipe Details for Ensaymada

 	At first, this dough batter is rather soft and sticky. The gluten composition will become more stretchy and much less sticky as it develops. Try not to add too much excess flour. The stickiness of the dough will decrease as you knead it.
 	This dough could be made ahead of time. Seal it with saran wrap and place it in the fridge overnight after kneading. Let it stand at ambient temperature for about half an hour before using it, then flatten and form it.
 	When using dry active yeast, the batter takes more time to rise than when using instant yeast. I definitely like SAF Instant Gold (made particularly for sweet dough) or Red Star Platinum. Since they grow faster, they are less likely to develop a slightly acidic, fermented flavor.
 	I utilized shortening for the dough, but many people wonder whether they may use butter. The simple answer is yes. While butter creates delightful buttery bread rolls, shortening makes baked items fluffier and lighter in consistency.

If you like this Ensaymada recipe, please share the image below to your Pinterest board so you can spread the word! Thank you! :)


List of Ingredients

 	¼ tbsp salt
 	1 packet of active dry yeast (around 7-9 grams (¼ oz) or 1 tablespoon) - proofed in ¼ cup of warm water
 	¼ cup butter - softened to room temperature- for brushing
 	⅓ cup sugar
 	½ cup shortening -softened to room temperature
 	1 cup milk
 	3 egg yolks
 	3 ½ cup flour

For the Toppings

 	½ cup butter - softened to room temperature
 	½ cup powdered sugar
 	1 cup Kraft cheese or other grated cheese

Directions

 	Combine milk, shortening, sugar, and salt in a mixing dish.
 	Put&nbsp;half of the flour and the bloomed yeast in.&nbsp;Blend on medium speed for 3-5 minutes, or until the&nbsp;consistency is like a paste.
 	Stir in the egg yolks and the remaining flour for 3 minutes. If the dough is too wet or tacky, throw in some additional flour, but not much. The dough is meant to be sticky.
 	Clean the edges of the bowl while kneading the batter in the center, then tent with a kitchen towel. Allow it to sit and rise in a warm location for 2-3 hours or until it has doubled in size.
 	Transfer the batter ball to a lightly floured work area.
 	Shape the batter into a rope and cut it into two pieces. Then, roll each piece&nbsp;once more and cut it into two parts. Repeat this technique&nbsp;until you have 16 slices.
 	Flatten a piece into a rectangle (8x4 inch) with a rolling pin and paint the surface with melted butter. Stretch it from one end of the long side to the other to form a long, thin log, then bend it into a spiral shape&nbsp;with one end folded underneath the other.
 	Put each coiled sheet in an oiled mold. Let it sit in an area around 70 F for 30 minutes to 1 hour, or until it has almost doubled in size.
 	Cook for 20-25 minutes at 300°F/150°C in an&nbsp;oven. Allow them to cool for a couple&nbsp;minutes before pulling them from the molds. Then set them aside to cool fully.
 	Next, make the buttercream by mixing&nbsp;1/2 a&nbsp;cup of&nbsp;softened butter and 1/2 cup powdered sugar together.
 	Then utilize&nbsp;a knife or spoon, to&nbsp;spread buttercream on top of the Ensaymadas, followed by a liberal quantity of shredded cheese.

Tips

 	Alternatively, you may use instant yeast, which does not need to be proofed and can be mixed into the flour prior to&nbsp;kneading. Using quick yeast reduces rising time as well. Alternatively, add 1/4 cup of water for proofing ADY.
 	I suggest using SAF Instant Gold, which is designed for sweet dough, for puffier and quicker rising.

Conclusion
I hope you've enjoyed this homemade Ensaymada as much as I have while making the recipe. Filipino cuisine is really amazing, and I'll be looking into more recipes from this amazing Island in South East Asia. If you have any questions or suggestions about the Ensaymada recipe, please share your thoughts in the comments section and I'll reply. Thanks!

Authentic Ensaymada Recipe (Filipino Buns)

active dry yeast

butter

shortening -softened to room temperature

milk

flour

For the Toppings

Kraft cheese cheese

Combine milk, shortening, sugar, and salt in a mixing dish. Put half of the flour and the bloomed yeast in. Blend on medium speed for 3-5 minutes, or until the consistency is like a paste. Stir in the egg yolks and the remaining flour for 3 minutes. If the dough is too wet or tacky, throw in some additional flour, but not much. The dough is meant to be sticky. Clean the edges of the bowl while kneading the batter in the center, then tent with a kitchen towel. Allow it to sit and rise in a warm location for 2-3 hours or until it has doubled in size. Transfer the batter ball to a lightly floured work area. Shape the batter into a rope and cut it into two pieces. Then, roll each piece once more and cut it into two parts. Repeat this technique until you have 16 slices. Flatten a piece into a rectangle (8x4 inch) with a rolling pin and paint the surface with melted butter. Stretch it from one end of the long side to the other to form a long, thin log, then bend it into a spiral shape with one end folded underneath the other. Put each coiled sheet in an oiled mold. Let it sit in an area around 70 F for 30 minutes to 1 hour, or until it has almost doubled in size. Cook for 20-25 minutes at 300°F/150°C in an oven. Allow them to cool for a couple minutes before pulling them from the molds. Then set them aside to cool fully. Next, make the buttercream by mixing 1/2 a cup of softened butter and 1/2 cup powdered sugar together. Then utilize a knife or spoon, to spread buttercream on top of the Ensaymadas, followed by a liberal quantity of shredded cheese.

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