CLASSIC ENSAYMADA

This is Ensaymada prepared and shaped the traditional way. Ensaymada is a Filipino bread coated with margarine and sugar.  Extra soft with the top slightly toasted. This is how bakeries in the Philippines make and sell their Ensaymada. 

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I have maid Ube Ensaymada before but that is way too soft compared to this one. That recipe is super good as well as many of my followers have already tried it. But I thought of making this one because this reminds me of my childhood. The only bread I always get from a famous bakery in Bataan. ​

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What's the difference between the two recipes? 
- This one only uses one egg and the top is brushed with egg wash before baking which makes the top a bit toasted.  The top is generously coated with margarine and sugar which is the traditional bakery-style ensaymada. It's so goood! Also, this recipe doesn't need any baking mould. Easy and simple!
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I've made the procedure much easier for you compared to my past bread recipes. I also have tips and recipe notes, so make sure to read them. Give this a try and let me know what you think by leaving a comment below. Enjoy!
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TRADITIONAL ENSAYMADA RECIPE

Ingredients:

• ​3 1/4 cups bread flour
• 3 tbsp sugar
• 1 tsp salt
• 2 1/4 tsp / 7g instant yeast 
• 1 large egg, beaten
• 1 cup evaporated milk
• 3 tbsp unsalted butter, melted plus more for coating
• 1/4 cup water
• extra flour for kneading
• egg wash (1 egg + 1 tbsp milk)
• margarine and sugar for topping

VIDEO

Procedure:

• ​In a large bowl, combine flour, sugar, salt , and instant yeast. 
• Add beaten egg,  melted butter, milk and water. Stir well until combined. 
• Transfer to a floured surface and knead until dough is smooth and elastic, about 10 minutes if kneading by hand or 5 minutes using a stand mixer on speed 3. If the dough is overly sticky, you can add extra flour, 1 tbsp at a time making sure not add too much flour.
• Form into a ball then transfer to a bowl greased with oil. Also, brush or spread some oil on top. Cover with a food wrap or  damp cloth. 
• Let rise in a warm place for about 1-2 hours or until double in size.
• Punch down the dough to remove air pockets then transfer to a floured surface. Divide the dough equally two and return the other half in the bowl, cover (to avoid drying) and set aside.
• Roll into a log then divide into equal portions about 50 grams each. Repeat the same process with the remaining dough. 
• Flatten the cut dough, roll into a rope and make spiral shape. 
• Arrange in tray and cover with plastic wrap or  damp cloth and let rise for about 30 minutes.
• Brush the top with egg wash then bake in a preheated oven at 350F for about 18-20 minutes.
• Remove from the oven and immediately brush the top with butter. Let cool completely.
• Generously spread the top with margarine and sprinkle the top with sugar. Enjoy!

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RECIPE TIPS& NOTES:

• Using a stand mixer  for kneading produces a much smoother dough.
• All-purpose flour can be substituted but bread flour gives a much softer dough.
• You can make your own bread flour by measuring out 1 cup all-purpose flour, remove 1 1/2 tsp then add 1 1/2 tsp of vital wheat gluten  then whisk or sift to combine.
• Make sure not to add to much extra flour when kneading or else your bread will become hard and dry.
• You can use active yeast but you need to bloom it by combing 1/4 cup lukewarm water, active yeast and 1/2 tbsp sugar. Let it sit for about 5-10 minutes. 

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YOU MAY ALSO LIKE:

UBE ENSAYMADA

PIANONO

PRINTABLE RECIPE

​Traditional Ensaymada by PinoyCookingRecipes