Ensaymada (Filipino Brioche Bread)

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This is one of my favorite sweet breads from the Philippines. Ensaymada is a soft, fluffy, gently sweet Filipino brioche that is popular in Philippine bakeries and is a traditional merienda (snack) item.

This recipe is creamy and buttery, with a soft texture that will last for a week at room temperature if stored in an airtight container.

This bread is so adaptable that you may add any type of cheese toppings or fillings to enhance the flavor, sweetness, and texture in each bite.

I enjoy this bread because it provides the comfort I require when I get up in the morning or on a hectic work day. This is best served warm with a cup of coffee or tea for breakfast or as a warming snack throughout the day.

Makes 24 Ensaymada

Equipment needed:

• Stand mixer with hook attachment

• Egg tart molder (3-3.5 inch)

Ingredients:

• 1 cup warm water

• 1 tablespoon instant dry yeast

• 1/2 cup white sugar

• 1/2 cup plus 2 tbsp unsalted butter

• 6 egg yolks

• 2 whole eggs

• 5 1/4 cups bread flour

• 1/4 tsp iodized salt

• Buttercream:

• 1 cup unsalted butter, room temperature

• 1/4 cup cream cheese

• 1/2 cup powdered sugar

• Toppings: Grated parmesan cheese or grated mild cheddar cheese

Instructions:

1. Make the dough. In a bowl of stand mixer with dough attachment, mix together water, yeast, sugar, flour, wholes eggs, egg yolks and salt. Mix for 2-3 minutes at medium speed or a paste-like consistency is achieved. Add the butter and mix for another 12 minutes. If kneading by hand, knead for 15 minutes. Scrape the sides while folding the dough in the middle of the bowl, transfer dough into an oiled large bowl, and then cover with kitchen towel or plastic wrap. Let it rest and rise in a warm place for 1 hour or until it doubled its size.

2. Roll the dough. Transfer dough over to the thinly floured working surface. Then cut dough into 60 grams each (make sure to cover dough with plastic wrap or towel while cutting the rest of the dough to prevent drying). Roll each cut dough into a ball and place in an egg tart molder. Gently press and slightly flatten top of each dough with your hand. Cover with plastic wrap and let it rest and rise for 2-3 hour or until it doubled in size.

3. Bake. Preheat oven to 300F. Bake dough for 15-16 minutes. Tip the bottom of the bread sideways to let the bottom of the bread breathe and cool down faster. Let it cool.

4. Make the buttercream. In a medium bowl, combine butter, cream cheese and powdered sugar. Using a hand mixer, mix until well combined.

5. Assemble the bread. Once the bread has cooled down, spread butter cream on top of the bread. Dip top of the bread into a plate with grated Parmesan cheese or grate cheddar cheese on top. Enjoy!