This is the softest ensaymada you'll ever make. Made of egg yolks, lots of butter, sprinkled with sugar and cheese on top.
Let’s get started!
01 Bread flour & All Purpose flour
02 Pure unsalted butter
04 Egg yolks + Whole eggs
06 Cheese for topping
Use LUKEWARM milk with a temperature of around 40C/105F. If the liquid is too hot the yeast will die. Tip: Make sure yeast is not past its expiration date.
Semi-soft cold butter is HIGHLY recommended for this recipe as it helps the dough become less sticky.
Knead the dough until smooth and elastic. Using a stand mixer is the most practical way of doing this, not to mention a time-saver!
Ensaymada is an enriched bread which means it is high in fat. Thus, its rising time is longer compared to regular yeast bread.
Traditional ensaymada is shaped like a coil or rolled spiral. In this recipe, I will show you 2 WAYS of shaping it–the EASY WAY & TRADITIONAL WAY.
Bake in the oven and cool completely before spreading the butter-sugar mixture. Don't forget to sprinkle the cheese on top.
Your favorite ensaymada made even more special with ube and munggo (sweet mung bean paste) filling.