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If you’re in the mood for a homemade treat that’s both fluffy and indulgent, Mary Grace Ensaymada Recipe is the way to go. Say goodbye to store-bought versions and hello to the joy of baking your own.
What is Mary Grace Ensaymada?
Mary Grace Ensaymada is a popular and beloved pastry in the Philippines. Ensaymada itself is a Filipino sweet bread that was influenced by Spanish cuisine, particularly the ensaimada from Spain. However, the Filipino version of Mary Grace Ensaymada Recipe has its unique characteristics and flavors.
Typically, Mary Grace Ensaymada is a soft, sweet bread roll that’s enriched with butter, eggs, and sugar, giving it a rich and tender texture. It is often topped with a generous amount of buttercream, grated cheese, and sometimes even sugar, making it a delightful combination of sweet and salty flavors. This unique blend of ingredients creates a pastry that’s both indulgent and comforting.
Ingredients Used In Mary Grace Ensaymada Recipe
- Potato starch= 2 tablespoon
- Yeast= 1 1/2 teaspoon
- Flour= 2 cups
- Butter= 1/4 cup
- Potato flour= 1/2 cup
- Milk= 1/2 cup
- Whole eggs= 3
- Salt= 1/8 teaspoon
- Sugar= 4 tablespoons
- Shortening (softened to room temperature)= 1/4 cup
Buttercream:
- Powdered sugar= ½ cup
- Chilled condensed milk= 1/4 cup
- Butter (softened to room temperature)= 1/2 cup
- Vanilla bean paste
Step By Step Method for Making the Mary Grace Ensaymada
Step 1
Grease or line a baking sheet with parchment paper and preheat the oven to 450F.
Step 2
Stir flour, potato starch, and potato flour together in a large bowl.
Step 3
Add the milk, whole eggs, and yeast to the milk mixture; stir well.
Step 4
Put the yeast mixture into a separate small bowl and add the sugar; let it stand for 5 to 10 minutes, until foamy (be sure to see the bubbles on top). Add the softened butter to the shortening in another bowl and beat until blended (or use an electric mixer).
Step 5
In a separate bowl, combine the remaining 2 tablespoons of sugar and salt with the butter/shortening mixture.
Step 6
The butter/shortening mixture and yeast mixture should be mixed in a large bowl.
Step 7
Stir in the flour mixture just until combined. It’s best to knead the dough by hand or with an electric mixer to prevent sticking.
Step 8
Put the dough in a plastic bag and let it rise for at least 30 minutes. If you have time, let it rise for an hour or two until it is puffy and doubled in bulk (it will “grow” a lot).
Step 9
Once that is complete, punch down the dough gently, then divide it into 12 equal portions (I received 20 pieces from my batch).
Step 10
On a prepared cookie sheet, roll a portion into a ball.
Step 11
On a cookie sheet, arrange all the pieces of dough.
Step 12
Form a circle-shaped bun by gently pressing each piece down with your fingertips; I also made sure it wasn’t too tall (make sure it’s about the same height as other regular bread).
Step 13
Make sure buns are golden brown after 15 minutes; do not overbake.
Step 14
After it has cooled, let it dry on a rack.
Step 15
Stir condensed milk and vanilla bean paste until creamy and smooth. Meanwhile, prepare the buttercream.
Step 16
The buttercream should be spread on top of the buns once they are cool.
Step 17
Have fun serving and enjoying
Variations and Customizations
Here are some variations and customizations you can explore when making Mary Grace Ensaymada Recipe:
Ube Ensaymada: Add a vibrant twist to your Mary Grace Ensaymada Recipe by incorporating ube (purple yam) into the dough. You can either use ube powder or ube jam for flavor and color.
Salted Egg Ensaymada: For a savory-sweet option, consider adding bits of salted egg to the dough or as a filling. The combination of the creamy egg yolk and the sweetness of the bread is a delightful contrast.
Cheese Variations: Experiment with different cheeses for the topping. While the classic choice for the Mary Grace Ensaymada Recipe is usually Edam or cheddar cheese, you can try other varieties like queso de bola (ball of cheese) for a unique flavor profile.
Chocolate Ensaymada: If you’re a chocolate lover, add cocoa powder to the dough and chocolate chips for a decadent twist. Top with a chocolate buttercream and maybe some grated white chocolate.
Nutty Ensaymada: Incorporate crushed nuts (like almonds or cashews) into the dough for added texture and flavor. You can also sprinkle some chopped nuts on top of the buttercream.
Feel free to mix and match these variations to create your own unique ensaymada flavor. The versatility of this Mary Grace Ensaymada Recipe allows for endless creativity in the kitchen.
Frequently Asked Questions (FAQs)
It is possible to make the dough ahead of time and refrigerate it overnight.
Yes, you can prepare the dough ahead of time, let it rise, and then refrigerate it overnight. This can enhance the flavor. When you’re ready to bake, allow the dough to come to room temperature before proceeding.
Can I freeze Mary Grace Ensaymada for later consumption?
Yes, you can freeze ensaymada. After baking and cooling, wrap them individually in plastic wrap and place them in an airtight container or freezer bag. To enjoy, thaw them at room temperature or reheat them in the microwave or oven.
In Closing
The aroma of freshly baked ensaymada, the satisfaction of rolling out the dough, and the artistry of decorating each one with sweet buttercream and cheese are all part of the experience. Now that you have the Mary Grace Ensaymada Recipe and knowledge, you can enjoy these delightful treats anytime you please.
More Mouthewatering Recipes:
Mary Grace Ensaymada Recipe
Ingredients
- 2 tablespoons Potato starch
- 1 1/2 teaspoon Yeast
- 2 cups Flour
- 1/4 cup Butter
- 1/2 cup Potato flour
- 1/2 cup Milk
- 3 Whole eggs
- 1/8 teaspoon Salt
- 4 tablespoons Sugar
- 1/4 cup Shortening (softened to room temperature)
Buttercream:
- ½ cup Powdered sugar
- 1/4 cup Chilled condensed milk
- ½ cup Butter (softened to room temperature)
- Vanilla bean paste
Instructions
- Grease or line a baking sheet with parchment paper and preheat the oven to 450F.
- Stir flour, potato starch, and potato flour together in a large bowl.
- Add the milk, whole eggs, and yeast to the milk mixture; stir well.
- Put the yeast mixture into a separate small bowl and add the sugar; let it stand for 5 to 10 minutes, until foamy (be sure to see the bubbles on top). Add the softened butter to the shortening in another bowl and beat until blended (or use an electric mixer).
- In a separate bowl, combine the remaining 2 tablespoons of sugar and salt with the butter/shortening mixture.
- The butter/shortening mixture and yeast mixture should be mixed in a large bowl.
- Stir in the flour mixture just until combined. It's best to knead the dough by hand or with an electric mixer to prevent sticking.
- Put the dough in a plastic bag and let it rise for at least 30 minutes. If you have time, let it rise for an hour or two until it is puffy and doubled in bulk (it will "grow" a lot).
- Once that is complete, punch down the dough gently, then divide it into 12 equal portions (I received 20 pieces from my batch).
- On a prepared cookie sheet, roll a portion into a ball.
- On a cookie sheet, arrange all the pieces of dough.
- Form a circle-shaped bun by gently pressing each piece down with your fingertips; I also made sure it wasn't too tall (make sure it's about the same height as other regular bread).
- Make sure buns are golden brown after 15 minutes; do not overbake.
- After it has cooled, let it dry on a rack.
- Stir condensed milk and vanilla bean paste until creamy and smooth. Meanwhile, prepare the buttercream.
- The buttercream should be spread on top of the buns once they are cool.
- Have fun serving and enjoying