Ensaimada ala Marketman

I finally gathered enough courage to make this ensaimada recipe from Marketman.  Ohhh, I was not disappointed.   In fact, this was the best Ensaimada I’ve ever had in my life and I can’t believe I made it!

Of course, I need practise with the shaping of the dough as you can probably tell from the photo.  Just as I was getting good at it, the dough ran out since I only made half the recipe.  But, my goodness….it was perfect!  I used a Virginia ham filling that went beautifully with the dough which was light but rich-tasting.  It was rich even before I topped it with cheese so I decided not to add any at all.  For an ensaimada like this, only queso de bola that’s specially made for the Philippine market will do it justice.

My mother used to describe to us  how an old relative from Betis, Pampanga would make her ensaimada using tons of European butter.  She told us how the dough had to be kneaded on a slab of marble, adding the butter as she went on and on with her kneading. For years, I scoured the internet and Philippine cookbooks for a similar recipe but never found one.

As coincidence would have it, Marketman featured a post on his family’s ensaimada recipe just as I was making plans to feature an ensaimada recipe on this blog.  I’m beyond grateful that someone was so willing to share their family’s recipe.  It’s truly priceless and I cannot emphasize that enough.

I won’t repost the recipe here.  Please click on this link if you want to try it.   Be sure to read the whole post and the one before that. Include the comments in your reading because there are valuable tips from the author and his sister.

For high altitude adjustment, I lessened the yeast  (by a quarter teaspoon) and sugar (by a quarter cup) but didn’t skimp on the butter.  I also added an extra eggyolk and baked the rolls at 400F for the suggested 15 minutes and it came out perfect.

Thank you, Marketman, and thank you to your sister too!

9 Replies to “Ensaimada ala Marketman”

  1. Thankyou for this much-longed-for recipe. Had visited my parents in Manila for few months and had had a taste of the ensaimadas almost 20 years ago.Now live in India and I hope I will be able to bake some!

  2. Glad the recipe worked for you! While the Kitchen Aid is essential, a little hand-kneading is useful for you to get a feel for the dough… If you do the recipe several times, you can adjust ingredients for those in your area or the altitude, humidity, etc. Enjoy!

  3. Thanks to you and your sister, MM. I’ll try your suggestion next time and do it by hand…gotta try everything once…

  4. I am interested in purchasing ensaimada/pandesal book or recipe’s of different styles. Thank you for whatever help you can if you can.

  5. I’m a novice baker. I love meringue and I really love to make them myself but my mixer won’t do stiff peaks. what brand can you recommend aside from the fortune-costing kitchen aid mixer?

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