Pillow-Soft Bakery-Style Ensaymada

The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

This style of ensaymada is known for especially soft, pillowy rolls, which is the texture this version aims to recreate at home.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

Ingredients

Tangzhong

• 250g whole milk
• 83g all-purpose flour

Dough

• 167g whole milk
• 1 tsp instant yeast
• 550g all-purpose flour
• 1 tsp salt
• 120g sugar
• 4 egg yolks
• 113g butter

Cheese Insert

• 500g cheese strips

Optional Toppings

• Soft butter (not melted)
• Sugar
• Grated cheedar cheese

Instructions

Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

The Perfect Pairings

This buttery, cheesy ensaymada pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

• All-purpose flour: You can use bread flour for a chewier texture.
• Whole milk: Almond or soy milk can be used for a dairy-free version.
• Cheese strips: Grated cheddar or mozzarella can be a good substitute.

Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

• Calories: 320
• Carbohydrate Content: 45g
• Cholesterol Content: 85mg
• Fat Content: 12g
• Protein Content: 8g
• Saturated Fat Content: 7g
• Sodium Content: 300mg
• Sugar Content: 15g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

Tips and Tricks

• Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
• For an even softer and more tender texture, use bread flour instead of all purpose flour.
• Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
• It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
• Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
• If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
• You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
• If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

FAQs

What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.