Ah, who doesn’t love pastries? There are certainly a bunch of different pastries that are all delicious and perfect for any time of the day. Whether it’s pandesal for coffee, chocolate cake for dessert, or a meaty empanada for brunch, you’ll never ever go wrong with pastries. I mean, Filipinos are in love with it, that’s why in every city or every barangay, there will always be local bakeries and also commercial bakeshops within.
And if we’re talking about pastries, Filipinos absolutely can’t get enough of one type of bread because of its delicious taste and flavor. Can you guess what it is? Ha, I’m sure that a lot of things came to your mind but I’m talking about the one and only, Ensaymadas. These yummy, fluffy, and cheesy pastries are no doubt fan favorites. And if you ask anyone out there what their favorite Filipino pastry is, I’m sure that the majority will answer “Ensaymadas”. And I’m also 100% positive that this may also be your favorite Filipino pastry!
Well, if that’s the case then I guess this is your lucky day. Because today, Panlasang Pinoy Recipes will teach us how to make our own version of their Ensaymada Recipe at home! So, are you ready? Let’s make some pastry you’ll never forget!
Let’s do it! It’s finally time to unleash the awesome baker in you. This is the perfect chance for you to master your baking skills as well because all of the cooking procedures are very easy to follow! Moreover, the ingredients can also be easily bought from local markers and nearby grocery stores so I’m sure that you won’t have any problem with it.
Alright! Before we start, here are all of the ingredients that we need. Of course, all-purpose flour, baking powder, baking soda, sugar, salt, egg yolks, egg white, evaporated milk, and butter. And for the toppings, we’ll be needing white sugar, grated cheese, and more butter as well. See? I’m sure most of these ingredients are readily available in your pantry and refrigerators! Now that we’ve already got everything that we need, it’s time to bake some delicious ensaymada!
The first thing that we need to do is combine all of the dry ingredients in one clean mixing bowl. Make sure to strain the ingredients well to thoroughly refine and filter everything up. Keep on shifting the ingredients until you’re done then simply set the dry mixture aside. Next, it’s time to add the egg yolks, evaporated milk, and butter to the mixture. Mix everything thoroughly until all the ingredients are well-incorporated with each other and then set it aside. Then, it’s time to mix the egg whites! I recommend that you use a mixer to do this so it’ll be much easier. Keep on adding the egg whites until the mixture becomes fluffy. Then, gradually add the sugar until both of the ingredients are well combined. Now that the fluffy mixture and bread mixture is ready, it’s finally time to combine them! Just make sure to mix them slowly until they’re well combined, okay?
We’re almost done! Simply prepare the molders by brushing them with melted butter so that the mixture won’t stick. Then, pour the mixture into each of the molders and bake for at least 15 to 20 minutes. And finally, to make our ensaymadas even more delicious, add the toppings of butter, white sugar, and melted cheese. Of course, the cheesier, the better! So grate as much cheese as you want!
Voila! And just like that, you’ve already baked your own version of Ensaymada at home. I’m sure that all your loved ones, especially your kids, would love your newfound snack recipe. This one’s perfect for a quick bite at any time of the day. Oh, and if you make an extra effort, this is also a wonderful idea to start a small business!
How was it? Did you like our Ensaymada Recipe? Well, you already know what to do! For more quick and exciting Filipino dish recipes, follow Panlasang Pinoy Recipes.
Ingredients:
- 1 cup of All-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1/4 cup sugar
- 1/2 tsp. salt
- 3 egg yolks
- 1 cups of evaporated milk
- 1/2 cup melted butter
- Egg white
- ¼ cup sugar(another)
Topping:
- melted butter
- white sugar
- grated cheese
Procedures:
- Mix the dry ingredients and strained to refine and filtered then shift until done. Set aside
- add the egg yolks, evaporated milk and butter then mix it well.
- Using mixer mix the egg white until fluffy and pour gradually the sugar until combine and double.
- Mix gradually the fluffy mixture and bread mixture then mix slow until combined.
- Prepare the molder then brush of melted butter.
- Pour the mixture and bake for 15 – 20 minutes.
- Serve with toppings and enjoy.
FAQs
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 are the variations of ensaymada? ›
The most usual flavors are ube, caramel, and chocolate. But Baby Pat Breads and Pastries infuses their soft and tender bun with more modern flavors including Nutella, Speculoos, Peanut Butter Chocnu*t, and Salted Caramel.
What is the story of ensaymada? ›
The story of this bread can be traced to the Balearic Island of Mallorca in Spain where bakers made a bread named ensaimada de Mallorca. The coiled bread takes its name from lard (saïm) which is spread as a fat on the surface of the flattened dough, giving it the visible flaky layers when baked.
What is ensaimada in english? ›
Ensaimada (or ensaymada) is a traditional sweet pastry from Mallorca, and has become a beloved breakfast or afternoon snack for visitors to this sunny Balearic island. Its distinctive coiled shape and heavy dusting of powdered sugar give it a beautifully unique appearance.
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 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.
Should ensaymada be refrigerated? ›
Storage- Store ensaymada on a covered container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To serve, reheat in the microwave for 5-7 seconds. Brioche Recipe from Nancy Silverton, Baking with Julia book, By Dorie Greenspan.
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.
The traditional hallmark of an ensaymada is its characteristic shape: the yeast pastries look like snails or spirals. In this laborious production method, which is now found mainly in the realm of artisan bakeries, the proofed yeast dough is portioned, rolled into strips and wound into a kind of knot.
How big is a Ensaïmada? ›
To give you a little background, Ensaimada is a typical sweet bread from the island of Mallorca . They are usually large (about 12 inches in diameter) and sometimes filled with fruit preserves, “angel hair” (pumpkin confit), sobreasada, almond puree, cream or apricots.
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.
Why is Filipino called Spanish bread? ›
Why is it called that? Ironically, despite the vast number of our local breads descending from the ones brought over by our Hispanic conquerors, Spanish bread is the one example that's completely our own. It has been theorized that it's called thus because of its similarity to the ensaymada.
Who invented ensaimada? ›
Some food historians suggest that the ensaïmada, which dates to at least the 17th century, is based on the Jewish pastry called bulemas (also a stuffed, yeasted pastry) or the Arabic one called bulemes dolces. The addition of lard is thought to date from the Spanish Inquisition.
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 national bread of the Philippines? ›
When asked what a typical Filipino bread is, I would have to say pan de sal. Sometimes spelled pandesal, these rolls are the star of a traditional breakfast in the Philippines. The dough for pan de sal is rolled in breadcrumbs before dividing into rolls.
