Ensaymada (buttery, sugary, cheesy brioche)

The Filipino version of the Mallorcan ensaïmada: a soft, buttery brioche spiral, topped with butter, sugar and grated cheese. Popular for breakfast or as a snack with hot chocolate.

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Method

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1. Mix the flour, yeast, sugar and salt in a bowl, then add the milk and egg yolks, and knead for 5 minutes. ⏱ Timer: 5 min
2. Gradually add the 120 g soft butter, and knead for a further 10 minutes, until the dough is smooth, shiny and elastic, slightly sticky. ⏱ Timer: 10 min
3. Cover and leave to rise in a warm place for about 1.5 hours, until doubled in size. ⏱ Timer: 1.5 h
4. Divide the dough into 12 equal pieces. Roll each one out into a thin rectangle, about 30x10 cm, brush with melted butter, roll up tightly lengthways, then wind the roll into a spiral, tucking the end underneath.
5. Place the spirals into buttered muffin or brioche tins, cover and leave to rise for a further 45-60 minutes. ⏱ Timer: 45 min
6. Bake in a 175 °C preheated oven for 15-18 minutes, until golden, then let cool. ⏱ Timer: 15 min
7. Brush the tops with the soft butter, and sprinkle generously with sugar and grated cheese.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The dough is soft and sticky; don't add too much flour, that's what makes it light and fluffy.
• Only add the butter and cheese once the dough is completely cool, otherwise they will melt.

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