Bring back this light, buttery classic by Chef Ernie Babaran and make the recipe a treasured one in your own home.
We suggest pairing this with:
Hug-My-Mug Hot Cocoa,
Dark Hot Cocoa Mix,†
Cinnamon Hot Chocolate with Dulce de Leche Whipped Cream,
Makes 10 ensaymadas† Prep Time 1 hour 45 minutes† Baking Time 15 to 20 minutes
1 cup milk, lukewarm
1 tablespoon instant yeast
1 teaspoon salt
2 tablespoons refined sugar
3 cups bread flour
2/3 cups all-purpose flour
1/4 cup butter, unsalted
For the filling
1/3 cup unsalted butter, softened
1/2 cup quezo de bola, grated
For the topping
soft butter, unsalted
grated cheese (quezo de bola)
1 Preheat oven to 360°F. Grease ensaymada molds. Dust with flour and set aside.
2 Dissolve yeast in milk. Add the rest of the ingredients except butter.
3 Using the dough hook attachment, knead at low speed in the electric mixer for approximately 4 minutes. Add butter and knead at medium speed for 8 to 10 minutes until dough is well developed. The dough will be soft and sticky. Set aside, covered, and allow dough to rise for 45 minutes.
4 Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes.
5 Turn dough pieces upside down and roll with a rolling pin to a very thin oval shape. Brush with soft butter. Grate cheese on top.
6 Roll dough to a rope. Rest for another 15 minutes.
7 After resting, swirl dough like a snail and place in floured molds. Proof until almost double in size.
8 Bake until golden brown, approximately 15 to 20 minutes. Cool completely before taking ensaymada out of the molds. Brush with soft butter and grate cheese on top. Sprinkle with sugar.
If you liked this, you'll like: Cheesy Ensaymada, Apple and Cinnamon Ensaymada Pudding,
Ensaymada with Tablea Cream Filling
Photography by David Hanson | Food Prep by Ernie Babaran of ISCAHM | Styling by Angelo Comsti
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