Ensaimada Especial (Filipino Ensaymada)

Ensaimada is a Filipino brioche bread filled with sugary whipped butter and topped with salty, aged cheese.

Food is such an important aspect of every culture.  I feel that food helps one understand different cultures, as well. Having been born and raised in California, the only strong ties I have to the Philippines is its food.  

As such, I have taken it upon myself to learn how to make my favorite Filipino dishes. I want to be able to share homemade Filipino food with the proceeding generations of my family.  First on the list: ensaimada especial (also spelled ensaymada).

What is ensaimada? (Ensaymada)

The Philippines was first colonized by the Spanish in the 16th century. During this time, the Spanish brought all sorts of changes, especially influencing Filipino cuisine.  The ensaymada (it’s spelled with a “y” in Tagalog) is an adaptation of the Spanish ensaimada.

Variations

There are various types of ensaimadas.  This particular version is the one I grew up eating. Essentially, ensaimada is a brioche bread filled with a sugary whipped butter and topped with salty, aged cheese.

Ensaimada especial typically is topped with grated queso de bola, which literally translates to “ball of cheese.”  It is the same as Edam cheese.  This is a semi-hard cheese that is most recognizable by its red wax exterior.  If you can’t find Edam, an aged Gouda cheese would be a good substitute.

I had a hard time trying to find a recipe for this. I originally referred to an family old cookbook from the 70s. It helped a little bit, but unfortunately, it was missing a couple pages- mainly the pages with the instructions for this bread roll!

Using my knowledge of brioche breads from culinary school, I was able to figure out a recipe.  It may be a time consuming project, but I thought it was worth all the trouble.

I loved the way the bread rolls turned out.  Just as good as the ones I remember eating as a kid.   Most ensaimada bread recipes call for lard or pig fat for the dough.  Since I don’t have that readily available, I used butter (a lot of butter and yolks) to make the bread soft and fluffy.

I also experimented with the formation of the bread rolls.  The recipe makes 24 rolls.  Half of the rolls were baked in jumbo muffin tins.  I rolled the other half into snail-like bread rolls and baked them on a sheet tray.  In my opinion, the the snail-like rolls better because of the larger surface area on top (meaning more cheese!).

Assembly Instructions

1. Divide the dough into 24 portions, each weighing 65 grams.  Cover dough with plastic wrap or a kitchen towel to prevent dough from drying out.
2. Place one ball of dough on a lightly floured surface.
3. Use a rolling pin to roll dough into a square about 5 x 5inches.
4. Spread about 1/2 tablespoon of creamed butter onto dough.
5. Sprinkle a little cheese over creamed butter.
6. Beginning at the edge closest to you, roll dough up into a log.
7. Place palms over the ends of the log.  Roll and lengthen log to about 10 inches.
8. Roll right hand upward while you roll left hand downward to twist the log of dough.
9. Spiral twisted dough into a snail-like roll.  Pinch end of log into the roll to seal.
10. Place rolls in a lightly buttered jumbo-sized muffin tin.  Alternatively, place rolls on a parchment lined baking sheet.

Serving Suggestions

Ensaimada is typically eaten for breakfast with tsokolate (hot chocolate) or coffee, or my favorite time of the day- merienda (also spelled meryenda), a light afternoon meal served between lunch and dinner, similar to afternoon tea.

These are best enjoyed fresh, the same day they are baked.

More Filipino Recipes

• Taisan Chiffon Cake
• Bibingka Coconut Rice Cake
• Pandesal
• Ube Milk Bread