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Dec 6, 2004 01:12 PM

Filipino Ensainada

  • c


OVer on the general topics board, there was a discussion of Filippino shops having an abundance of Edam cheese during the holidays. One use is for making Ensaimada, a brioche type roll with cheese roll into it as well as sprinkled on after baking.

I found a recipe which I linked to. Someone commented their recipe has more butter and three risings. My friend also commented there was a lot of butter, though she doesn't have a recipe.

I want this recipe revived for my friend as a special Christmas present she can keep and make into the future. I am hoping someone here can provide a recipe, which is authentic down to the copious amounts of butter.

Thanks in advance.



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  1. I found a recipe for Ensaimada in the Charmaine Solomon Complete Asian Cookbook. I hope this is what you're looking for.

    Oven 350 degrees
    Baking Time 10 - 12 minutes
    Makes 18

    1 oz compressed yeast
    1/4 cup lukewarm water
    3 tsp sugar
    4 cups plain flour
    6 oz butter or margerine
    1/2 cup caster sugar
    6 egg yolks
    1/2 cup milk
    extra 1/2 cup melted butter
    4 oz finely grated mature cheese, preferably Dutch Edam
    2 - 3 Tbsp extra caster sugar
    Combine yeast, warm water in samll bowl. Add 3 tsp sugar and stir until dissolved. Sprinkle with a spoonful of flour and set mix aside in warm place.
    Beat butter or margerine until soft. Add caster sugar and continue beating until light and fluffy. Add egg yolks one at a time beating after each yolk. Stir in milk and flour alternately and then the yeast mix. Beat until smooth. The dough should be soft but not so soft it will stick to the sides of the bowl. You may need to add a tablespoon or two of flour to get this consistency depending on the absorbency of the flour. Form dough into a ball and let it rest on a floured board for 10 minutes. Wash the mixing bowl in hot water and dry it well. Grease the bowl lightly and put the dough in the warm greased bowl. Cover with a cloth and let it rise in a warm place for one hour.
    Divide dough into 2 equal portions and roll each on lightly floured board to a rectangle 18 x 5 inches. Brush with some of the melted butter and sprinkle with half the grated cheese. Cut rectangle into 3 equal strips lengthways and roll up each strip like a Swiss roll, starting at the long end. Cut each long roll into 3 pieces so you have 9 pieces in all.
    Roll each piece with hands on the board until as thin as a pencil, then form into snail-like coils or twists. Put on a greased baking sheet, leaving spaces in between cover with a dry cloth and leave in a warm place 30 - 40 minutes or until dough once more almost doubles in bulk.
    Bake in 350 degree oven for 10 to 12 minutes or until golden brown. Remove from oven and while hot brush with melted butter and sprinkle with caster sugar. Serve ensaimadas warm or at room temperature.

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