Classic Ensaymada Bread (Print Version)
Tender, fluffy Filipino sweet bread brushed with butter and sugar, best enjoyed as a snack or with hot drinks.
# Ingredients:
→ Dough
01 -
410 grams all-purpose flour, sifted
02 -
Extra all-purpose flour, for dusting
03 -
7 grams instant yeast
04 -
4 tablespoons granulated sugar
05 -
0.5 teaspoon fine salt
06 -
2 large eggs, beaten
07 -
60 millilitres fresh warm milk
08 -
80 millilitres warm water, 43°C
09 -
3 tablespoons melted butter or margarine
→ Filling and Topping
10 -
Softened butter or margarine, for filling and topping
11 -
Granulated white sugar, for coating
# Instructions:
01 -
Combine warm water, instant yeast, and 1 teaspoon of sugar in a bowl. Stir until dissolved, then set aside in a warm spot for 5–10 minutes until foamy.
02 -
In a separate large bowl, mix the sifted flour, remaining granulated sugar, and salt until evenly distributed.
03 -
Add beaten eggs, warm milk, melted butter, and activated yeast mixture into the dry mixture. Mix thoroughly until a sticky dough forms, adding more flour as needed if the dough is too wet.
04 -
Turn the dough onto a floured surface. Knead for 10 minutes until smooth and elastic.
05 -
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm area until doubled in size, approximately 1 hour.
06 -
Punch down the dough to release air. Transfer to a floured surface, divide into four equal portions, then divide each into six pieces, around 60 grams each.
07 -
Roll each piece into a rectangle measuring 18–20cm by 10–12cm. Brush the centre with softened butter. Roll tightly into a log approximately 30–35cm long, sealing the edges. Twist into a spiral shape.
08 -
Arrange the shaped dough into greased ensaymada moulds or a baking pan, leaving room for expansion. Let rest in a warm place for 30 minutes until slightly risen.
09 -
Bake in a preheated oven at 165°C for 20 minutes, or until golden brown. Remove from the oven and cool completely.
10 -
Once cooled, brush with softened butter or margarine, then dredge generously in granulated sugar. Serve with coffee or tea.
# Notes:
01 -
Ensure dough is kneaded until fully elastic for a soft, airy crumb.