Ingredients
- 3 1/4 cups all-purpose flour, sifted
- Extra flour for dusting
- 7g (1 pack) instant yeast
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup fresh warm milk
- 1/3 cup warm water (about 110°F)
- 3 tablespoons melted butter or margarine
- Softened butter or margarine for filling and topping
- Granulated sugar for topping
Instructions
- Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
- In another bowl, mix warm milk, warm water, melted butter, and beaten eggs.
- Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
- Knead the dough by hand or with a stand mixer for about 10 minutes until smooth and elastic.
- Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough, divide into 12 equal portions (about 50g each).
- Roll each portion into a rope and coil into a spiral shape. Place on a baking tray or ensaymada molds.
- Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C). Brush with egg wash (optional) and bake for 18–20 minutes until golden brown.
- While still warm, brush with softened butter and sprinkle generously with sugar. Optionally, top with grated cheese.
Notes
- Add grated cheese on top for a sweet-savory twist.
- Replace water with evaporated milk or add an egg yolk for richer dough.
- Experiment with fillings like ham, ube halaya, or coconut.
- For smaller ensaymada, divide dough into 24 portions and reduce baking time.
- Store at room temperature for 2 days or freeze for longer storage. Reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 18–20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ensaymada
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
