Classic Ensaymada Soft Bread (Ready-to-Print Version)
Light, buttery Filipino bread with sugar topping. Soft, moist, and perfect served warm with coffee or tea.
# What You’ll Need:
→ Dough
01 -
3 1/2 cups all-purpose flour, sifted
02 -
2 1/4 teaspoons instant yeast
03 -
1/2 cup granulated sugar, divided
04 -
1 teaspoon fine sea salt
05 -
3 large eggs, at room temperature, beaten
06 -
3/4 cup whole milk, warmed to 110°F
07 -
1/4 cup warm water, about 110°F
08 -
1/2 cup unsalted butter or margarine, melted
→ Filling and Topping
09 -
1/2 cup unsalted butter or margarine, very soft, for filling
10 -
1/2 cup unsalted butter or margarine, very soft, for topping
11 -
1 cup granulated sugar, superfine, for dusting
# Step-by-Step Guide:
01 -
In a medium mixing bowl, combine warm water, instant yeast, and 1 teaspoon of sugar. Stir well and let stand for 5 to 10 minutes until the surface is foamy.
02 -
In a large bowl, whisk together sifted all-purpose flour, remaining sugar, and salt until evenly combined.
03 -
Add the beaten eggs, warm milk, melted butter, and yeast mixture to the dry ingredients. Stir until a shaggy dough forms. If the dough is sticky, add a small amount of flour until just combined.
04 -
Transfer the dough onto a floured work surface. Knead for 10 minutes, folding and pressing with the heel of your hand, until the dough is smooth and elastic.
05 -
Place the dough in a lightly oiled bowl and cover securely with plastic wrap. Allow it to rise in a warm spot for 1 hour or until doubled in volume.
06 -
Punch down the dough to release air. Divide into 4 equal sections, and then cut each section into 4, creating 16 pieces.
07 -
Roll each piece into a thin rectangle approximately 7 inches long and 4 inches wide. Spread the center with very soft butter, then roll up tightly from the long edge. Pinch the seam to seal.
08 -
Roll each filled log into a rope about 12 inches in length and gently coil into a spiral. Place each spiral seam-side down into a greased ensaymada mold or muffin tin.
09 -
Let the shaped dough proof in a warm place for 30 minutes until slightly puffed.
10 -
Preheat the oven to 325°F (163°C). Bake the rolls for 18 to 22 minutes until golden brown and set. Cool completely on a wire rack.
11 -
Once the bread is cool, generously brush each spiral with soft butter then roll or dip in superfine granulated sugar to coat.
12 -
Serve ensaymada at room temperature or slightly warm with coffee or tea. Store covered for up to two days or freeze for longer storage.
# Handy Tips:
01 -
Ensaymada can be served plain or topped with grated cheese for a sweet-salty flavor contrast.
02 -
For best results, use very soft butter for both the filling and topping to prevent tearing the bread.
03 -
You may substitute margarine for butter if desired; both yield a rich, tender crumb.
04 -
Bread freezes well after shaping or baking. Thaw at room temperature and rewarm before serving.