What does Ensaymada mean in the Philippines?

Ensaymada is a sweet Filipino bread known for its softness and scroll-like appearance. Ensaymada was introduced to the Philippines by Spain. Source: Supplied. In the Philippines, people often enjoy ensaymadas – pastries lathered with butter and dipped in sugar.

What is ensaimada in english?

Noun. A type of pastry originating from Mallorca made from flour, water, sugar, eggs, dough and reduced pork lard named saïm .

Is ensaymada Spanish or Filipino?

Ensaymadas are actually based on ensaïmadas, a Spanish Mallorcan pastry ; this is likely due to the fact that Spain colonized the Philippines for over 300 years. However, the cheese topping is a uniquely Filipino twist — many Filipino dishes often have both sweet AND savory elements, and ensaymadas are no exception.

What is the mother of all Filipino bread?

Monay is one of the most basic bread types in the Philippines and is sometimes known as the "mother of all Filipino breads" as it can be modified to give rise to various other bread types. These include breads like pinagong and putok.

What country is Ensaymada from?

Ensaymada is actually Spanish in origin —Majorcan to be exact, and was most likely introduced to Filipinos during the Spanish Colonial period. When we mentioned the term “age-old,” we weren't just referring to the Filipino tradition. Ensaymada is said to date back to as early as the 17th Century.

Where does Ensaymada originated from?

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain . It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines.

Where did Ensaymada originated in the Philippines?

"You can trace the roots of Manila ensaymada by way of the Spanish-era bakeries in Intramuros that made it similar to Mallorca in Spain where the bread originated. These Filipino bakeries had the most apt names: La Palma de Mallorca in Intramuros and La Mallorquina Bakery in Quiapo.

Why is it called ensaymada?

It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm in Catalan, which gives the pastry its name.

What is the history of ensaymada in the Philippines?

The first historical record of the ensaïmada goes back to the 17th century where there was evidence of this type of pastry being made for festivals and celebrations. The Philippine ensaymada is described as a brioche-like pastry baked with butter instead of lard.

What is the most famous bread in the Philippines?

The pan de sal Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.

What is Filipino bread called?

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

Authentic Ensaymada Recipe (Filipino Buns)

These may be the greatest homemade Ensaymada you’ve ever cooked. Who can ignore this fluffy and delicious sugary dough cooked into pillowy buns? Slathered with buttercream icing and covered with a generous amount of shredded cheese. It is the ideal complement to coffee or tea. But be warned: one slice will never suffice.

What exactly is Ensaymada?

Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.

It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns.

We used to go on holiday in the Philippines when we were kids; when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.

This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.

Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.

The key to making the greatest fluffy Ensaymada

I have to admit that the batter was really sticky when I was preparing it, and I was wondering if it would rise at all.

But I was shocked to see how nicely it rose. I learned so much when cooking Ensaymada that I’ll have to revise my recipe for fried doughnuts.

The answer, I discovered, was patience. In fact, I dozed offwhile waiting for the dough to expand… so… after three hours of restingattentively, I was surprised to realize that my rather sticky dough had more than doubled in size!

With the exception of the nap, I performed the same method on my second and third trials, and the results were perfect. But I kept it from climbing any higher than about double. We don’t want to overdothem.

This recipe yields 16 soft, buttery, and tasty Ensaymadas.

Recipe Details for Ensaymada

At first, this dough batter is rather soft and sticky. The gluten composition will become more stretchy and much less sticky as it develops. Try not to add too much excess flour. The stickiness of the dough will decrease as you knead it.
This dough could be made ahead of time. Seal it with saran wrap and place it in the fridge overnight after kneading. Let it stand at ambient temperature for about half an hour before using it, then flatten and form it.
When using active dry yeast, the batter takes more time to rise than when using instant yeast. I definitely like SAF Instant Gold (made particularly for sweet dough) or Red Star Platinum. Since they grow faster, they are less likely to develop a slightly acidic, fermented flavor.
I utilized shortening for the dough, but many people wonder whether they may use butter. The simple answer is yes. While butter creates delightful buttery bread rolls, shortening makes baked items fluffier and lighter in consistency.

If you like this Ensaymada recipe, please share the image below on your Pinterest board so you can spread the word! Thank you! 🙂

List of Ingredients

¼ tbsp salt
1 packet of active dry yeast (around 7-9 grams (¼ oz) or 1 tablespoon) – proofed in ¼ cup of warm water
¼ cup butter – softened to room temperature- for brushing
⅓ cup sugar
½ cup shortening -softened to room temperature
1 cup milk
3 egg yolks
3 ½ cup flour

For the Toppings

½ cup butter – softened to room temperature
½ cup powdered sugar
1 cup Kraft cheese or other grated cheese

Directions

Combine milk, shortening, sugar, and salt in a mixing dish.
Put half of the flour and the bloomed yeast in. Blend on medium speed for 3-5 minutes or until the consistency is like a paste.
Stir in the egg yolks and the remaining flour for 3 minutes. If the dough is too wet or tacky, throw in some additional flour, but not much. The dough is meant to be sticky.
Clean the edges of the bowl while kneading the batter in the center, then tent with a kitchen towel. Allow it to sit and rise in a warm location for 2-3 hours or until it has doubled in size.
Transfer the batter ball to a lightly floured work area.
Shape the batter into a rope and cut it into two pieces. Then, roll each pieceonce more and cut it into two parts. Repeat this techniqueuntil you have 16 slices.
Flatten a piece into a rectangle (8×4 inch) with a rolling pin and paint the surface with melted butter. Stretch it from one end of the long side to the other to form a long, thin log, then bend it into a spiral shapewith one end folded underneath the other.
Put each coiled sheet in an oiled mold. Let it sit in an area around 70 F for 30 minutes to 1 hour or until it has almost doubled in size.
Cook for 20-25 minutes at 300°F/150°C in an oven. Allow them to cool for a couple of minutes before pulling them from the molds. Then set them aside to cool fully.
Next, make the buttercream by mixing 1/2 a cup of softened butter and 1/2 cup of powdered sugar together.
Then utilize a knife or spoon to spread buttercream on top of the Ensaymadas, followed by a liberal quantity of shredded cheese.

Tips

Alternatively, you may use instant yeast, which does not need to be proofed and can be mixed into the flour prior tokneading. Using quick yeast reduces rising time as well. Alternatively, add 1/4 cup of water for proofing ADY.
I suggest using SAF Instant Gold, which is designed for sweet dough for puffier and quickly rising.

Conclusion

I hope you’ve enjoyed this homemade Ensaymada as much as I have while making the recipe. Filipino cuisine is really amazing, and I’ll be looking into more recipes from this amazing Island in South East Asia. If you have any questions or suggestions about the Ensaymada recipe, please share your thoughts in the comments section, and I’ll reply. Thanks!

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Authentic Ensaymada Recipe (Filipino Buns) - Cooking Frog (2024)