Ingredients
Scale
- 410 grams all-purpose flour
- 7 grams instant yeast
- 4 tablespoons granulated sugar
- 2 large eggs
- 60 millilitres fresh warm milk
- 80 millilitres warm water (43°C)
- 3 tablespoons melted butter
- Softened butter for filling and topping
- Granulated sugar for coating
Instructions
- Activate the yeast by combining warm water, yeast, and a teaspoon of sugar in a bowl. Let sit until foamy.
- In a large bowl, mix sifted flour, remaining sugar, and salt.
- Add eggs, warm milk, melted butter, and activated yeast to the dry mixture; stir until a sticky dough forms.
- Knead on a floured surface for about 10 minutes until smooth.
- Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise until doubled in size (about 1 hour).
- Punch down the dough, divide into portions, roll each into rectangles filled with butter.
- Shape into spirals and place in greased molds; let rest again for about 30 minutes.
- Bake at 165°C for around 20 minutes or until golden brown.
- Cool completely before brushing with butter and coating in sugar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 ensaymada (45g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Use fresh ingredients for the best results. Knead until smooth but avoid over-kneading to keep the bread tender. You can experiment with fillings like cheese or chocolate for added richness.