Ensaymada

Sweet Bread, Mahón-Menorca PDO Pastry Cream, Black Truffle Butter

Chef Paolo Dungca of Hiraya | Washington, D.C.
Yield: 16 servings

“Ensaymada is a traditional Filipino sweet bread topped with butter, sugar, and lots of cheese. It was originally adapted by the Spanish “Ensaimada” but has evolved throughout the years to become what it is now that is loved by many Filipinos (especially in the province of Bulawayo). Ensaymada is often eaten for breakfast or a snack in the Philippines. It is the perfect vehicle for showcasing the flavors of Mahón-Menorca PDO while also bringing the dish back to its Spanish roots.” - Chef Paolo Dungca

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Adapted by StarChefs | november 2022

INGREDIENTS:

Ensaymada:
8 grams active dry yeast
245 grams whole milk
100 grams shortening, room temperature
100 grams sugar
¼ tablespoon salt
440 grams all-purpose flour
3 egg yolks
¼ cup butter, room temperature

 Pastry Cream:
250 grams whole milk
15 grams cornstarch
452 grams grated Mahón-Menorca PDO
350 grams granulated sugar
150 grams egg yolks

 Black Truffle Butter:
30 grams grated black truffle
30 grams black truffle paté
920 grams butter
Salt

 To Assemble and Serve:
Grated Mahón-Menorca PDO

METHOD:

For the Ensaymada:
In a small bowl, combine yeast with ¼ cup warm water; let bloom In the bowl of a stand mixer fitted with the paddle attachment, combine milk, shortening, sugar and salt. Add 210 grams flour and bloomed yeast to the milk mixture. Continue mixing on medium speed for 3 to 5 minutes, or until a paste-like consistency is reached. Add egg yolks and remaining flour. Mix for additional 3 minutes, adding more flour if the mixture is too thin. Scrape down the sides and gently knead the mixture until a shaggy dough forms. Cover with a kitchen towel and let rest in a warm place until dough doubles in size, approximately 2 to 3 hours. Once doubled, transfer dough to a floured work surface. Roll the dough into a log and divide in half. Repeat this process until you end up with 16 equal logs. Using a rolling pin, roll each log into a 8-inch by 4-inch rectangle and brush with butter. Roll dough up from the long end to form a long, thin log. Coil dough, in the shape of a pinwheel, and tuck the end underneath. Place each pinwheel into a greased mold and let rest 30 minutes in a warm place, or until the dough has doubled in size. Meanwhile, heat oven to 300°F. When doubled in size, bake 20 minutes. Let cool 5 minutes and remove from molds. Transfer to a sheet tray and let cool completely at room temperature.

 For the Pastry Cream:
In a saucepan, whisk milk and cornstarch until the cornstarch is broken up and there are no lumps. Place pan over medium-high heat and cook 3 minutes or until the mixture thickens, stirring constantly. Add cheese and sugar and continue to cook until the cheese is melted and sugar is completely dissolved. Reduce heat to low. In a mixing bowl, whisk egg yolks. Stream in a small amount of hot liquid and temper eggs until fully incorporated. Add yolks to pan and cook 10 minutes, or until the mixture thickens. Strain and transfer to a clean bowl. Let cool at room temperature. Transfer to a Vitamix blender and blend until smooth. Transfer to a non-reactive container. Refrigerate. 

 For the Black Truffle Butter:
In the bowl of a stand mixer fitted with a paddle attachment, mix butter on medium speed until softened. Add black truffle and continue to mix until smooth. Season with salt and transfer to a non-reactive container. Refrigerate. 

To Assemble and Serve:
Transfer Pastry Cream to a piping bag. Poke a small hole on the side of the Ensaymada and fill with Pastry Cream. Top with a generous amount of Black Truffle Butter. Finish with grated cheese, the more the better!

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