Bonjour, Cheesy Ensaymada is one of my favorites to bake. Making Ensaymada was passed on to Filipinos during the during the Spanish colonial period. The original shape of the sweet bread is spiral. With butter and dusted in sugar. But nowadays people prefer the individual cupcake-sized portions with the added slather of butter, sugar, and cheese. You can add salted egg on top to make this sweet bread more special. Together with a cup of coffee, they make a perfect start of the day!
The secret ingredient is always LOVE
Tips on how to make Cheesy Ensaymada.
- Make sure all ingredients are in room temperature.
- Do not add to much flour when working on the dough. to avoid dryness.
- 175 grams bread flour
- 100 grams all purpose flour
- 1 tbsp powdered milk
- 40 grams sugar
- 1 large egg
- 80 ml lukewarm milk (you can also use water)
- 40 grams butter non-salted (soften in room temp.)
- 1/8 tsp fine salt (not needed if using salted butter)
- 1 tsp yeast
- 120 grams soften butter
- 1 cup granulated sugar
- 1 cup grated cheese
- 1 salted egg
- If you are using dry active yeast, you need to activate by adding 80 ml. of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients. Set aside
- In a mixing bowl put bread flour, all purpose flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).
- When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.
- Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated. You can also do it manually by hand in the absence of a mixer. Add small amount of water if the dough is still crumbly or dry.
- Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.
- Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
- While dough is resting, prepare the baking molds and grease with butter.
- When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter with a bit of flour, and punch the dough to release the air/gas inside.
- Roll the dough into a log and cut into small pieces (approx. 30 grams each piece).
- Take one of the cut piece and roll it into a log and place it in your mold into a spiral shape. Do to all cut dough. Cover with clean kitchen towel to rest for 20 minutes or until double in size.
- While waiting you can pre-heat the oven (375°F or 180°C°).
- When dough is ready. Place molds in oven. Bake for 15 to 20 minutes depending on what oven you are using or until golden brown. Let the bread cool down.
- Remove from the baking mold and place in a tray to further cool it down.
- While waiting for the bread to cool. Prepare the cream topping by beating the butter until creamy and pale in color. Cut the salted egg into pieces.
- Get one bread and spread the butter topping, sprinkle some sugar, add cheese and place a cut piece of salted egg on top.
- Repeat the procedure with the remaining breads and serve or wrap in baking paper for later consumption. Mange bien! (Eat Well!)