A Pinoy merienda is never complete without a serving of ensaymada. While we will always love the classic take with a passion, there’s no harm in trying out something new every once in a while. If you’re a matcha lover, keep your eyes locked in. This recipe is for you.

Preparation time: 30 minutes | Proofing: 2 hours | Baking time: 15 minutes | Serves 12

INGREDIENTS

  • 2 teaspoons active dry yeast
  • 6 tablespoons sugar
  • 1/2 cup lukewarm water
  • 3 cups bread flour
  • 3 egg yolks
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/4 cup full cream milk
  • 1/2 teaspoon matcha powder

FOR THE TOPPINGS

  • 1/2 cup unsalted butter
  • 4 tablespoons powdered sugar
  • grated cheese, as desired

PROCEDURE

1.) Dissolve the yeast and 1 tablespoon sugar in lukewarm water and let it stand for about 10 minutes. Once bubbly, add in 1/2 of the flour and set aside.

2.) Cream the eggs, butter, and the rest of the sugar until light and fluffy. Slowly add in the remaining flour, salt, milk, and matcha powder. Mix until well-incorporated.

3.) Replace the paddle attachment of your mixer with the dough hook and add in the flour and yeast mixture. Knead the dough until smooth.

4.) Let the dough rest in a lightly oiled bowl for an hour or until it doubles in size. Make sure the dough is covered in cling wrap.

5.) Punch down the dough and divide into equal portions. Roll it into a thin sheet and brush with melted butter. Roll like a cigar and coil into a spiral bun. PLace it on a muffin tray or fluted brioche mold to rise a second time for about an hour. You may also opt to preheat the oven to 180°C while waiting for it to rise.

6.) After the second rise, bake it for 15 minutes or until golden. For best results, top the ensaymada with whipped butter, sugar, and some grated cheese.

Editor’s note: In baking, proofing refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked.

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