Rise and shine everyone!! its the weekend and i loveeeee it.. danggg did i miss yesterday's super duper date?? honestly?? i didnt even realise till it was too late.. blahhh.. so ok... Ensaymada... do we hv any pinoy readers?? i wud love to tell a little story abt this bread.. Lisa, my helper was talking to me abt it last wed and i thought maybe its a good idea for me to prepare it the next time she comes to clean up our place.. sure enough.. yesterday right after i put Sonia to bed.. i took out my best buddy Mr BM.. talked to it nicely and voila.. after 2hrs.. both Lisa and I were munching on it with a cuppa.. both for a change werent talking while eating except u cud hear Lisa mumbling.. "I love it... love it!!" every single time she took a bite hahaha
Ensaymada is a Filipino sweet bread originally from Majorca, Spain where they are called Ensaimada. The roots of this pastry though come from the Arabic occupation of the Ibizan peninsula from 740 to 1235AD and the explorations of the Arab world by the Spanish and Portuguese. Some believe that the roots of this pastry are Castilian (South-Eastern Spain) as the word saín, is the Castilian medieval word for lard. In Spain this sweet pastry is made of Lard - so be aware! Then again the Arabic word for butter was "saim" which seems to fit better to the name as it was originally made from butter. (So confusing..)
The idea of the Castilians at that time to use lard instead of butter was the idea of the Catholic church to encourage their people to eat pork products to eradicate the arab influences in the region... sigh
By the time the recipe reached the Philippines the recipe was back to its origins by using butter. These snail-like sweet breads are dusted in sugar and popular throughout the Philippines. They are buttery, cheezy, soft, milky, and go excellent with your afternoon coffee.. we all loved it!
I had wanted to use the many Ensaymada recipes which can be found online but being javanese and all that; plus Lisa told me that i can use any sweet bread recipe..i decided to use an Indon recipe.. exclude the coconut stuffing altogether .. added butter, sugar and also cheddar cheese to my bread.. so heres the recipe which i tweaked..
500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated
Lisa was around to take pics of me preparing my bread.. she later helped me to dip it into sugar..
1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - mine weigh 50g each
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot. Share and Enjoy!
The video below shows u how to do the spiral Ensaymada shape..
Okies.. lastly these beauties kept me busy last Thursday.. wasnt too happy with the end product tho.. will share recipe once i get the right texture that i want and oh i also baked two apple crumble pies on the same day eventho i was feeling a little off.. :o(
Hv a wonderful and fun weekend everyone.. be safe!