:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/yPLEWZyyD-Z_Ive4qmPu/39d2d0e0375ca31fda941ca1349b4f.jpg "Filipino Ensaymadas")
Filipino Ensaymadas
The Spanish brought ensaïmadas—rich, tender rolls originally from Mallorca—to the Philippines. The spelling morphed into ensaymada, and what had been bread dough heavily enriched with pork lard became buttery rolls crowned with grated cheese and sprinkled with sugar. We slashed the prep time by starting with store-bought pizza dough. They end up chewier and a bit more rugged than classic brioche-based ensaymadas, but what you lose in tenderness you make up for in prep time.
Ingredients
- 1 lb store bought pizza dough
- salted butter melted
- 3 tablespoon crystal sugar
- 2 tablespoon grated medium cheddar cheese
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Directions
Cut the pizza dough into 6 pieces. Roll each by hand into a thick cylinder, then curl into a spiral-shaped roll.
Let rise 1 hour, then brush with the melted butter, sprinkle generously with the sugar, and top with a large pinch of the grated cheddar.
Bake at 50 degrees Fahrenheit until risen and light brown, about 0 minutes.
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TASTElistFilipino Ensaymadas
The Spanish brought ensaïmadas—rich, tender rolls originally from Mallorca—to the Philippines. The spelling morphed into ensaymada, and what had been bread dough heavily enriched with pork lard became buttery rolls crowned with grated cheese and sprinkled with sugar. We slashed the prep time by starting with store-bought pizza dough. They end up chewier and a bit more rugged than classic brioche-based ensaymadas, but what you lose in tenderness you make up for in prep time.
Cut the pizza dough into 6 pieces. Roll each by hand into a thick cylinder, then curl into a spiral-shaped roll.
Let rise 1 hour, then brush with the melted butter, sprinkle generously with the sugar, and top with a large pinch of the grated cheddar.
Bake at 50 degrees Fahrenheit until risen and light brown, about 0 minutes.
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