Ensaymada

Ingredients 5 cups all-purpose flour ¾  cup butter melted ¾ cup white sugar 1 tsp salt 1 cup grated cheddar cheese 3 pieces raw eggs 1 pouch rapid rise yeast about 2 ¼ tsp 1 cup fresh milk warm The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in Southwestern Europe, Latin America and Southeast Asia (mainly the Philippines). The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. The Philippines also adopted the Mallorcan ensaïmada (commonly spelled ensaymada in Philippine languages). As a Spanish colony for over 300 years, the Philippine variant has evolved over the centuries and is perhaps one of the most common delicacies in the country. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar and can be found in almost all neighborhood bakeshops. Other versions are topped with buttercream, salted egg slices, and a specially aged type of Edam cheese called queso de bola. The ensaymada of Pampanga features a very rich dough with layers of butter and cheese. It is customary to eat ensaymada with hot chocolate made with native tablea during the Philippine Christmas season. Due to its popularity, bakeshop chains such as Goldilocks, Red Ribbon, Julie's and Kamuning Bakery offer ensaymada with their own recipes.

Category