Ensaymada – Filipino Brioche with Cheese
Soft yeast spirals with butter, sugar and grated cheese – the Filipino take on the Spanish ensaïmada.
- 150 min
- 471 kcal / serving
- advanced
- vegetarian
- Protein
- 9.7 g
- Fat
- 24.1 g
- Carbs
- 52.8 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 400 g wheat flour
- 1 sachet dried yeast
- 80 g sugar
- 1 tsp salt
- 150 ml lukewarm milk
- 3 egg yolks
- 120 g soft butter
- 60 g soft butter for brushing
- 50 g sugar for sprinkling
- 80 g grated edam
Method
- Mix flour, yeast, sugar and salt. Add the milk and egg yolks and knead for 5 minutes.
- Work in the soft butter piece by piece and knead for another 10 minutes until the dough is glossy and comes away from the bowl. It stays soft – do not add flour.
- Cover and prove for 1 hour until doubled.
- Divide into 8 portions, roll each into a long strand and coil loosely into a spiral. Place on a tray and prove for 45 minutes.
- Bake at 180 °C for 15 minutes until pale golden and let cool completely.
- Brush with soft butter, sprinkle generously with sugar and top with the grated cheese.
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