Prep 30 mins
Cook 4 hrs
My version of the wonderful Filipino bread. Soft, very rich, sweet...perfection! The cheese seems like a strange addition, but you must try it to believe it. This looks like a wildly complicated recipe--in a way it is- but making bread is very soothing to me. Just be sure to read the recipe through a few times before you start.
- Sprinkle yeast over warm water and stir to dissolve.
- Add rest of (A) ingredients.
- Mix with a wooden spoon until smooth.
- Scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it.
- Cover and let rise about 30 minute.
- Mix together (B) and add to first dough mixture. Knead and shape into a ball using the mixer. Scrape down the bowl and rest the dough in it for another rise.
- Let rest until double. (about 40 min.).
- Finally, mix together (C)EXCEPT melted butter and cheese and add to the dough.
- Knead until smooth and satiny (about 5-10 min).
- Cover and let rise AGAIN for 60 minute.
- Divide the dough into golf ball sized balls and roll into thin ropes. Coil into 'beehives', place on greased sheet and brush with butter. Heap with grated cheese. Place rolls 2" apart.
- Let rise ONE last time (about 40 min).
- Bake 18-20 minute at 400 until nice and brown.
This ensaimada is just like the way i remember when my mom would made it when we were kids. Very nostalgiac. The baking smells throughout the house is unbelieveable. The texture creates a fantastic mouth feel and taste is heavenly. We thought that we lost this recipe forever. We found that the temperature was too high and decided to bake them at 350 degrees instead. My whole family is VERY grateful! Definitely worth the extra rising steps.