Filipino Brioche
I had some egg yolks that were sitting in the fridge left over from making Chocoloate Macarons and I decided to use them to make Ensaimadas. This is a yeast bread enriched with milk, sugar, butter and eggs that gives almost pastry like texture similar to brioche. This bread is typically served for breakfast and or an afternoon snack.
*The Ensaimada was originated on the Balearic Island of Mallorca in Spain where bakers made a bread named Ensaimada de Mallorca during the 17th century. It was a special pastry made only for festivals or gift-giving during the Spanish era. The coiled bread takes its name from (saiim) which is spread as a fat on the surface of the flattened dough, giving the visible flaky layers when baked. You can learn more about the Ensaimada's interesting history from wikipedia, just click the link below.
The Filipino Ensaimada is made with butter instead of pork lard and topped with grated cheese; usually an aged cheese known as queso de bola, and sprinkled with sugar on top. It is much richer than the Mallorcan original.
I cut this recipe in half because I did not want to make that many. The last time I made *Ensaimada was 9 years ago and I used a different cheese. The cooking instructions are basically the same, but I tweaked a bit and I added cream cheese to the topping for a creamier flavor.
Ingredients:
4 cups all purpose flour, sifted
1 packet yeast
1/2 cup sugar
1 tsp salt
3 egg yolks
3/4 cup evaporated milk, lukewarm
1/2 cup warm water
1/2 cup butter, softened
extra flour for kneading
Toppings:
1/4 cup melted butter
1/3 cup soft cream cheese
1/2 cup sugar
1 cup grated cheese
Step 1:
In a mixing bowl with the dough paddle attachment and in low setting; add the flour, sugar, salt and yeast, mix well. Add the eggs, butter, milk and water, mix until combined. Scrape the side and mix for another 10 minute. Dough should be sticky. Scrape the side again, cover the dough with wet cloth or saran wrap and let it sit for an hour.
Step 2:
Remove the cover, punch the dough to release the air, dust the counter with flour and knead the dough for about 10 minutes. Divide the dough into 4 equal parts with a dough slicer; Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. Roll up starting from the side way to the other side until it forms like a rope. Hold both ends and swing gently to elongate. Form into Ensaimada knots, tucked underneath to seal. Repeat the process to the remaining dough.
Place the twisted roll into a baking pan with parchment paper. Let it sit for an hour until doubled in volume. While you wait for an hour preheat the oven to 350° degrees F.
Step 3:
After an hour the dough should doubled in volume. Bake in the preheated oven for 10-15 minutes. Keep an eye not too over baked the pastry. They should be soft and doubled in volume again when cooked.
Brush the baked Ensaimada with the soft butter and let it saturate, then spread the soft cream cheese, and sprinkle with sugar and cheese.
*More interesting history of the Ensaimada...
*The Ensaimada was originated on the Balearic Island of Mallorca in Spain where bakers made a bread named Ensaimada de Mallorca during the 17th century. It was a special pastry made only for festivals or gift-giving during the Spanish era. The coiled bread takes its name from (saiim) which is spread as a fat on the surface of the flattened dough, giving the visible flaky layers when baked. You can learn more about the Ensaimada's interesting history from wikipedia, just click the link below.
The Filipino Ensaimada is made with butter instead of pork lard and topped with grated cheese; usually an aged cheese known as queso de bola, and sprinkled with sugar on top. It is much richer than the Mallorcan original.
I cut this recipe in half because I did not want to make that many. The last time I made *Ensaimada was 9 years ago and I used a different cheese. The cooking instructions are basically the same, but I tweaked a bit and I added cream cheese to the topping for a creamier flavor.
4 cups all purpose flour, sifted
1 packet yeast
1/2 cup sugar
1 tsp salt
3 egg yolks
3/4 cup evaporated milk, lukewarm
1/2 cup warm water
1/2 cup butter, softened
extra flour for kneading
Toppings:
1/4 cup melted butter
1/3 cup soft cream cheese
1/2 cup sugar
1 cup grated cheese
Step 1:
In a mixing bowl with the dough paddle attachment and in low setting; add the flour, sugar, salt and yeast, mix well. Add the eggs, butter, milk and water, mix until combined. Scrape the side and mix for another 10 minute. Dough should be sticky. Scrape the side again, cover the dough with wet cloth or saran wrap and let it sit for an hour.
Step 2:
Remove the cover, punch the dough to release the air, dust the counter with flour and knead the dough for about 10 minutes. Divide the dough into 4 equal parts with a dough slicer; Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. Roll up starting from the side way to the other side until it forms like a rope. Hold both ends and swing gently to elongate. Form into Ensaimada knots, tucked underneath to seal. Repeat the process to the remaining dough.
Place the twisted roll into a baking pan with parchment paper. Let it sit for an hour until doubled in volume. While you wait for an hour preheat the oven to 350° degrees F.
Step 3:
After an hour the dough should doubled in volume. Bake in the preheated oven for 10-15 minutes. Keep an eye not too over baked the pastry. They should be soft and doubled in volume again when cooked.
Brush the baked Ensaimada with the soft butter and let it saturate, then spread the soft cream cheese, and sprinkle with sugar and cheese.
*More interesting history of the Ensaimada...
*Other Ensaimada recipe on this blog:
https://www.foodisthespiceoflife.com/2011/09/ensaymada-with-havarti-cheese.html
https://www.foodisthespiceoflife.com/2011/09/ensaymada-with-havarti-cheese.html
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