Dominique of The Thrill of Pursuit is bringing a scrumptious Filipino dish to the ‘Recipes Across the World‘ sequence!
Ensaïmada (pronounced: en-SIGH-mada) is the Filipino tackle brioche. They’re evenly candy, savory, and fluffy pastries that pair nicely along with your afternoon espresso or tea. These rolls by no means fail to move me again to childhood afternoons at my Lola’s (grandmother) home in Manila.
Ensaïmadas are an especially common merienda (snack) within the Philippines. In truth, there are numerous variations to the recipe starting from the basic to extra advanced creations which are full of fruit jellies which are native to the area and/or topped with buttercream.
Right here, I’m sharing my Lola’s basic ensaïmada recipe as a result of nothing beats the basic! Although it’s a easy recipe to observe, it’s also time-consuming. That first chunk contemporary out of the oven although is so value it!
Ensaïmadas are staples on the native bakeries and chain bakeshops of the Philippines. They’re most definitely mass-produced by way of machines however nothing beats those constructed from scratch!
Right here’s the recipe for methods to make Ensaïmadas at house!
Manila in 1935
The origins of the Filipino ensaïmada (additionally spelled ensaymada) might be traced again to Mallorca within the Balearic Islands of Spain. The identify comes from the Catalan phrase saïm which suggests pork lard which is a key ingredient within the unique Majorcan recipe.
This was as a result of through the Spanish Inquisition, the Crown mandated using pork and pork merchandise in recipes.
The Philippine Islands had been a Spanish colony for over 300 years. That’s the reason many Spanish customs and recipes had been introduced over and adopted by the Southeast Asian nation. Ensaïmada is only one of many Spanish recipes that the Filipinos altered to make their very own.
On this case, the Filipinos changed pork lard with butter and added cheese.
To arrange the yeast:
- ½ cup of lukewarm milk
- 1 packet or 1 ½ teaspoons of energetic dry yeast
- 1 teaspoon of granulated sugar
To arrange the dough – Part 1:
- ½ cup of heat milk
- ¼ cup of granulated sugar
- 1 teaspoon of salt
- ¼ cup of unsalted butter at room temperature
- 2 massive eggs – crushed at room temperature
- 4 – Four ½ cups of all-purpose flour
- 1 tablespoon of oil
To arrange the dough – Part 2:
- ¼ cup of melted unsalted butter
- 2 cups of finely shredded sharp cheese (sharp cheddar is a private favourite)
For the topping:
- Room temperature unsalted butter
- Bowl of granulated sugar for dipping
- 1 cup of finely shredded sharp cheese
Recipe + Preparation
- In a cup, mix ½ cup of lukewarm milk, energetic dry yeast, and 1 teaspoon of granulated sugar. Stir till sugar is dissolved. Set this combination apart to offer the yeast time to “activate” (this takes about 10 minutes).
- In a bowl, mix ½ cup of heat milk, ¼ cup of granulated sugar, salt and ¼ cup of room temperature butter. Stir till butter has melted.
- Set the milk combination apart and let cool.
Part 1 of the dough preparation:
- In a big bowl, mix the yeast combination, the milk combination, eggs and 1 ½ cups of flour. Stir till mixed.
- Step by step add the remainder of the flour to the dough, a ½ cup at a time. Proceed to stir.
- The dough ought to begin pulling and sticking collectively in a ball at this level. If not, add a further ½ cup of flour. Switch the ball of dough onto a evenly floured floor. Knead till easy and elastic (i.e. till it’s not sticking to your fingers).
- Coat the surface of the ball of dough with oil and place in a clear bowl. Cowl with meals wrap and permit to rise in a dry, heat atmosphere till it doubles in dimension (this takes about an hour).
Part 2 of the dough preparation:
- When the dough is prepared, take away the meals wrap and punch the dough in. Switch the dough to a evenly floured floor and roll out barely.
- Evenly divide the dough into 12 items and flatten each bit right into a Four by 6-inch rectangle.
- Take one of many items, brush one facet with butter and sprinkle with cheese. Roll the dough tightly to create a 6-inch lengthy roll of dough. Pinch the ends to seal. Roll the dough into itself to create a spiral form. Pinch the tip of the roll to create a seal. Place on a baking sheet that’s lined parchment paper. Repeat this step for the remaining dough items.
- Brush the highest of every ensaïmada with melted butter and canopy the baking sheet with meals wrap. Let rise for at the least 30 minutes.
- Preheat the oven to 375 F.
- As soon as the dough is prepared, bake the ensaïmadas for 15 minutes OR till golden brown. Don’t over bake in any other case they received’t come out fluffy and ethereal! Let the ensaïmadas cool till they’re cool sufficient to deal with.
- As soon as cooled, take a heat ensaïmada and brush the highest with melted or room temperature butter. Dip the highest of the ensaïmada in a bowl of granulated sugar. Sprinkle with finely grated cheese. Repeat this step for the remainder of the batch.
- Serve heat!
Ideas and Tips
When working with yeast, it’s best to work in dry and heat circumstances like these within the Philippines. To recreate the best circumstances of my Lola’s kitchen, I preheat my oven to 350 F, proper earlier than I begin.
I flip the oven off after I depart the dough to rise and place the dough close to the oven, to benefit from the warmth. I flip the oven again on when I’m midway by way of rolling the ensaïmadas into spirals and switch it off after I depart them to rise a second time (once more, inserting the baking sheet close to the oven).
There are molds that may be bought on-line to assist hold the ensaïmada rolls intact earlier than baking. Alternatively, you should utilize a muffin tin in case your ensaïmadas are falling aside.
Use a weighing scale to evenly divide the dough. To portion management (sorry, Lola!) and to assist make every batch last more, I divide my dough into 24 parts and roll them out to 2 by 3-inch rectangles in Step 9.
*Right here’s an instance of a crammed one — should you’re curious!
For me, nothing beats an ensaïmada that’s contemporary out of the oven. One chunk is sort of a heat hug after a protracted day. I like to recommend serving it heat from the oven!
To protect the freshness, I’d freeze them in an hermetic container. I’d then pop the ensaïmadas within the microwave for 40 seconds earlier than serving, no must defrost.
Wish to discover different scrumptious meals from all over the world to make? Take a look at these recipes!