Get a taste of the Philippines, no airplane ticket needed. Our Baking & Pastry Editor’s take on the beloved Filipino pastry, Ensaymadas, features a super-soft bread base crowned with a browned butter-sugar spread and savory Cheddar cheese. The sweet-salty combo is perfect for any occasion, from special holidays to an everyday afternoon snack.
Ensaymadas
Makes 16 ensaymadas
Ingredients
- 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided
- ⅓ cup (67 grams) granulated sugar
- 1 (0.25-ounce) package (7 grams) instant yeast
- 2 teaspoons (6 grams) kosher salt
- ¾ cup (180 grams) whole milk
- ¼ cup (60 grams) water
- ¼ cup (56 grams) refined coconut oil, room temperature, roughly cut into ½-to ¾-inch chunks
- 3 large egg yolks (56 grams), room temperature
- 6 tablespoons (84 grams) unsalted butter, cubed, softened, and divided
- Sugary Browned Butter Topping (recipe follows)
- Garnish: finely shredded sharp white Cheddar cheese (see Notes)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, yeast, and salt at low speed until combined.
- In a medium saucepan, heat milk and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add 2 cups (250 grams) flour, coconut oil, egg yolks, and 3 tablespoons (42 grams) butter; beat at medium-low speed just until combined. Scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium-low speed until a soft, shiny, sticky dough forms, about 4 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too loose or overly sticky. (Be careful not to add too much flour; this dough is supposed to be quite soft and sticky.)
- Scrape sides of bowl; gently pull up and fold sides of dough to form a rough ball. Turn folded side down; cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Preheat oven to 300°F (150°C). Spray 16 (3¼-inch) brioche molds with baking spray with flour (see Notes); place evenly spaced on a rimmed baking sheet.
- In a small microwave-safe bowl, heat remaining 3 tablespoons (42 grams) butter on high in 10-second intervals until melted.
- Punch down dough; cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface; divide into 16 portions (about 50 grams each). Shape each portion into a 5-inch log; loosely cover logs with sheets of plastic wrap.
- Pat or roll 1 dough log into an 8×3-inch rectangle; brush rectangle with melted butter, leaving a ½-inch border on one long side. Starting with long side opposite border, roll up dough rectangle, jelly roll style; pinch seam to seal. (It’s OK if a bit of butter squishes out.) Place seam side down. Starting on one end of rolled dough, coil into a spiral shape; lightly press loose end into side to adhere, and gently place in 1 prepared mold. Repeat with remaining dough and melted butter, wiping and lightly flouring surface as needed. Cover shaped dough, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, 20 to 30 minutes.
- Bake until lightly golden, about 20 minutes, rotating baking sheet halfway through baking. Let cool in molds for 5 minutes. Remove from molds, and let cool completely on wire racks.
- Using a small of set spatula, spread Sugary Browned Butter Topping on top of cooled ensaymadas. Garnish with cheese, if desired.
Notes
Notes: Ensaymadas are often topped with queso de bola. It can be difficult to locate, but if you can find this type of Edam cheese in your area, definitely give it a try. If not, substitute with sharp Cheddar (as we do in this recipe) or mild Parmesan (a favorite swap-in).
If you don’t have brioche molds, these ensaymadas can also be baked in standard 12-cup muffin pans, jumbo muffin pans, or directly on parchment paper-lined baking sheets. If making ensaymadas on baking sheets, tuck loose ends underneath coiled dough to secure.
If you don’t have brioche molds, these ensaymadas can also be baked in standard 12-cup muffin pans, jumbo muffin pans, or directly on parchment paper-lined baking sheets. If making ensaymadas on baking sheets, tuck loose ends underneath coiled dough to secure.
Sugary Browned Butter Topping
Makes about 1 cup
Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- ⅛ teaspoon kosher salt
Instructions
- In a medium light-colored metal saucepan, cook butter over medium heat, stirring frequently, until butter solids are golden and nutty in aroma, 7 to 12 minutes. Pour browned butter into a square glass baking dish or medium bowl; refrigerate until solid, 2 to 3 hours. Let stand at room temperature until softened before using, 30 to 40 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened browned butter, sugar, and salt at medium speed until fluffy, about 3 minutes. Use immediately.
