Ensaymada
One of 2 entries · Filipino — Breads & Pastry
Philippines (Spanish colonial ensaimada from Mallorca, adapted to Philippine ingredients)
Ensaymada is the Philippines' most beloved enriched bread — a soft, buttery, spiral-shaped roll made from a dough enriched with egg yolks, butter, and sugar, cooked in special molds, then frosted with a generous layer of creamed butter (not icing) and showered with grated queso de bola (Edam cheese). The savoury-sweet combination of buttered enriched bread with salty cheese and sweet frosting is distinctly Filipino — the Edam cheese was introduced during Spanish colonial rule and was adopted as a luxury ingredient that found its way into the culture's most treasured bread. Ensaymada is a Christmas and celebration food; the best versions are extraordinarily tender, with a crumb that tears into soft, silky strands.
- Directly descended from Spanish Mallorcan ensaimada (lard-enriched spiral bread); shares enriched-bread-with-sweet-and-savoury-topping with Hawaiian Portuguese sweet bread and Italian colomba; the savoury-sweet combination parallels Danish pastry's sugar and cheese combinations.
Hot chocolate (tsokolate) is the canonical pairing — the rich, slightly sweet cocoa mirrors the butter and sugar of the ensaymada while the Edam's salt provides a counterpoint; consumed for merienda (afternoon snack) or at Christmas breakfast.
Egg yolks only (not whole eggs) create the characteristically golden, tender crumb — whole eggs make a tougher bread. The butter is incorporated gradually at room temperature after the initial dough is formed, exactly as in brioche technique. The dough requires a long, slow proofing (2+ hours each stage): the rich fat content retards yeast activity. The butter frosting must be at room temperature: cold butter tears the bread surface; melted butter is absorbed into the crumb. Queso de bola (Edam) is grated coarsely: fine grating melts into the butter frosting invisibly; coarse grating remains as visible, textural, salty flecks.
Brush the just-baked ensaymada with warm simple syrup (1:1 sugar and water) before the butter frosting — the syrup creates a slightly sticky surface that the butter frosting adheres to more evenly and allows the grated cheese to cling rather than falling off.
Using salted butter in the dough: the salt level must be controlled separately — salted butter creates an unpredictable final saltiness. Under-proofing: the enriched dough expands slowly — insufficient proofing produces dense, heavy ensaymada. Adding butter frosting while the bread is hot: it melts and soaks in rather than sitting on the surface. Substituting Edam: other cheeses produce different salt levels and melt differently against the butter frosting.
Common Questions
Why does Ensaymada taste the way it does?
Hot chocolate (tsokolate) is the canonical pairing — the rich, slightly sweet cocoa mirrors the butter and sugar of the ensaymada while the Edam's salt provides a counterpoint; consumed for merienda (afternoon snack) or at Christmas breakfast.
What are common mistakes when making Ensaymada?
Using salted butter in the dough: the salt level must be controlled separately — salted butter creates an unpredictable final saltiness. Under-proofing: the enriched dough expands slowly — insufficient proofing produces dense, heavy ensaymada. Adding butter frosting while the bread is hot: it melts and soaks in rather than sitting on the surface. Substituting Edam: other cheeses produce different salt levels and melt differently against the butter frosting.
What dishes are similar to Ensaymada?
Directly descended from Spanish Mallorcan ensaimada (lard-enriched spiral bread); shares enriched-bread-with-sweet-and-savoury-topping with Hawaiian Portuguese sweet bread and Italian colomba; the savoury-sweet combination parallels Danish pastry's sugar and cheese combinations.