Best Homemade Mary Grace Ensaymada Recipe

Mary Grace Ensaymada Recipe is one of the most favorite Filipino bread, but what is an Ensaymada?

Ensaymada is a popular Filipino egg-based bread that can also be found in other regions and countries with similar ethnic backgrounds.

It is a dessert and snack that originated in Spain but can now be found on tables all over the world.”

Mary Grace Ensaymada Recipe

Prepare Time: 40 minutes

Cook Time: 30 minutes

Yield: 12 servings

Recipe Ingredients

• 2 cup flour
• 2 tbsp potato starch ( or sub with cornstarch)
• 1/2 cup potato flour
• 1/2 cup milk
• 3 whole eggs
• 1 1/2 tsp yeast
• 4 tbsp sugar
• 1/4 cup shortening -softened to room temperature
• 1/4 cup butter
• 1/8 tsp salt

Buttercream

• 1/4 cup chilled condensed milk
• ½ cup powdered sugar
• 1/2 cup butter – softened to room temperature
• Vanilla bean paste

Instructions

1. Preheat the oven to 450F and grease a baking sheet or line with parchment paper.

2. In a large bowl, combine flour, potato starch, and potato flour and set aside.

3. Mix milk, whole eggs, and yeast; stir well.

4. To the yeast mixture in a separate small bowl, add 2 1/4 teaspoons of sugar; let stand for 5 to 10 minutes, until foamy (you’ll notice the bubbles on top).

5. In another bowl, beat shortening with a fork or whisk until smooth and creamy, then add the softened butter, then beat until combined (or use an electric mixer).

6. To the butter/shortening mixture, add the remaining 2 tablespoons of sugar and salt.

7. In a large bowl, mix the yeast mixture with butter/shortening mixture.

8. Now add the flour mixture, then stir until just combined. The dough will be sticky, so I recommend you use your hands or an electric mixer to knead the dough.

9. Cover with plastic wrap and let the dough rise for at least 30 minutes; if you have time, you can let it rise for an hour or two until it doubles in bulk and is puffy (it will “grow” a lot).

10. After that, gently punch down, then divide the dough into 12 equal portions (I got 20 pieces from my batch).

11. Take one portion and roll it into a ball, then place the ball on the prepared cookie sheet.

12. Repeat with the remaining dough until you have all pieces of dough on a cookie sheet.

13. With your fingers, gently push down on each piece to form an even circle-shaped bun; I also tried to make sure that it’s not too tall (make sure the height is just right compared to other regular bread).

14. Bake buns for about 15 minutes or until golden brown; do not burn!

15. Let it cool on a rack.

16. Meanwhile, prepare buttercream by stirring the condensed milk and vanilla bean paste until smooth and creamy.

17. Once the buns are cool, spread about 2 to 3 tablespoons of buttercream on top of each bun.

18. Serve, enjoy and share!

Nutrition Facts Per Serving

• Calories: 120
• Fat: 3.5 g
• Saturated Fat: 2 g
• Cholesterol: 15 mg
• Sodium: 170 mg
• Carbohydrates: 17 g
• Fiber: 1.7 g
• Protein: 4.7 g

What Does Ensaymada Taste Like?

Ensaymada, also known as “Payo/Dulce de leche,” is a deliciously sweet egg-based bread. Ensaymada is usually found in a small round bun and is often compared to buns from other countries, such as American and Italian bread.

It should be soft but also chewy (or crunchy) at the same time. It can be served hot or cold and is often eaten for desserts like a brownie or cake.

Can I Make Gluten-Free Ensaymada?

Yes, you can! I substitute the dough with 1/2 cup of gluten-free flour combination (I use 2 parts white rice flour and 1 part tapioca starch; substitute 1 tbsp cornstarch for gluestar). You can also use xanthan gum or guar gum to thicken the dough.

How Do You Eat Ensaymada?

Ensaymada is often eaten warm, but you can also eat it cold {a little like a cake} or let it cool first, then eat it with a spoon or fork. Ensaymada is best eaten with a spoon, but you can also eat it with a fork.

Should I Eat Ensaymada Hot Or Cold?

Ensaymada ate hot or cold, but if you feel like it’s cold, you can eat it warm (it will still taste good) or place Ensaymadas in the fridge until they’re cool, then eat them. The texture will be softer and firmer when you heat the Ensaymada.

Are Ensaymada Good For You?

Ensaymadas are high in calories, but not as many are snacks that have more butter and sugar, like donuts and croissants (my favorites).

On average, one Ensaymada contains about 120 calories, but it also depends on how much sugar you put on top.

You can also lighten the calorie count by eating the Ensaymada without the buttercream and sugar or just a little bit of both.

Ensaymadas are also considered bread, so if you’re trying to avoid bread or watching your carbohydrate intake, you might want to skip this.

Will Ensaymada Make You Feel Full?

Ensaymada can give you a slight feeling of fullness after about 30 minutes, but it’s not as filling as cookies or crackers. It’s recommended that you eat Ensaymada in moderation and not too many at once.

Are These Ensaymada A Healthy Snack For Kids?

I won’t tell if it’s not, but Ensaymada is most likely not good for kids. Ensaymada contains a lot of sugar and butter, which are not good for children.

Adults usually eat Ensaymadas, but if you’re trying to give your child a healthier snack, then maybe try a different one such as freeze-dried bananas {like Dried Bananas}.

Can I Freeze Ensaymada?

Yes, you can freeze Ensaymada. Just let it thaw on the counter, then microwave to heat up. Or, if you don’t have a microwave, then bake Ensaymada at 250F, thaw them on the counter, and then microwave to heat up.

How Do You Reheat Ensaymada?

To reheat Ensaymada, you can pop them into the microwave for about 1 minute. Or you can also heat them in the oven at 200F for about 10 minutes.

Frequently Asked Questions:

Conclusion

Ensaymadas is an interesting bread to try, and they’re very versatile. I hope you enjoyed this quick & easy recipe to make Ensaymada.

It’s a fun dessert to make when you want something sweet and simple. In the comments section below, let me know if you have tried Ensaymada or other Filipino bread.

When I’m craving bread, I will try my best to find a way for a quick fix, and this is one of those recipes that has been on my mind for some time now.