I haven’t done a post like this in ages! I have done lots of baking, but nothing I felt like sharing on the blog. I should have taken photos of the russian fudge I made last week as I got lots of questions about it. I’ll keep it in mind for next time!
So Ensaymada was first introduced to me by a Filipino parent at the centre I work at. He brought these in during a family xmas party and I loved it. It’s a light, fluffy little muffin thing, covered in buttercream and topped with lots of cheese. It is so good, so I decided I wanted to try make some.
Anyway, I followed this recipe from Foxy Folksy, a blog run by a lovely couple. I had never worked with yeast before, so I was nervous but I had always wanted to try. So once the dough was all made, I left it in the kitchen for a few hours to see if it would double in size. It did!
I didn’t have a before photo, but it was way less than what you see above. The next step was the most fun. Lots of rolling and kneading to get 16 pieces, which is how much the recipe makes. Then you roll out those pieces again and coil them up to get the shape.
They don’t take too long to bake, and the house smelt so good while they did. After 20 minutes, they were all golden, so I took them out to let them cool.
Little pillowy buns! I whipped up some buttercream then grated some cheese. All these final touches took around half an hour, then we dug in! It was delicious, before we ate more though, I wanted to take some pretty pictures.
Yummy! These ones were not as light as I had tried before, it was a little more denser. More like a muffin texture, but it was still delicious. Both sweet and savoury at the same time, each one felt like a mini meal. Breakfast was set for the next few days!
Have you baked during the lockdown much? I’ve loved trying out new recipes, and also pulling out old trusty ones too!