Introduction to the Ultimate Tropical Delight
Cheesy ensaymada and mango jelly is a flavor combination that bridges the gap between traditional Filipino comfort food and modern tropical indulgence. When you bite into this pastry, you are first greeted by a cloud-like brioche dough that has been enriched with butter and egg yolks. Then, the sharp, salty tang of aged cheddar cheese hits your palate, followed immediately by the bright, floral sweetness of a homemade mango jelly core. This cheesy ensaymada and mango jelly recipe is designed to evoke memories of warm afternoons in Manila while offering a sophisticated twist that works perfectly for a modern brunch spread.
Creating the perfect cheesy ensaymada and mango jelly requires patience and a gentle touch. Unlike standard bread rolls, this recipe relies on a high-hydration dough that needs ample time to ferment and develop its characteristic airiness. The inclusion of mango jelly adds a layer of moisture and a burst of acidity that cuts through the richness of the butter and cheese. If you enjoy authentic Filipino desserts, you might also want to try our White Filipino Buko Salad Recipe for another creamy, tropical experience.
The Cultural Significance of Ensaymada in the Philippines
The history of ensaymada is a fascinating journey from the Balearic Islands of Spain to the tropical shores of the Philippines. Originally known as 'ensaimada' in Mallorca, the recipe evolved over centuries. While the Spanish version often uses pork lard, the Filipino cheesy ensaymada and mango jelly leans heavily into the luxury of butter and the distinct addition of grated cheese. It transitioned from a simple festive bread to an everyday luxury, often paired with thick hot chocolate or a strong cup of coffee.
Incorporating a mango jelly filling is a contemporary nod to the Philippines' most famous export: the Carabao mango. By merging the buttery heritage of the pastry with the vibrant fruit profile of the islands, this cheesy ensaymada and mango jelly represents the best of fusion baking. It is a celebration of local ingredients and colonial influences harmonized into a single, hand-held masterpiece.
Why You’ll Love This Cheesy Ensaymada and Mango Jelly
You will absolutely fall in love with this cheesy ensaymada and mango jelly because it offers a multidimensional sensory experience. The contrast between the salty cheddar and the sugary glaze is a hallmark of Filipino snack culture, but the addition of mango jelly elevates the profile to a gourmet level. It is incredibly soft, staying fresh and pillowy for days due to the high fat content in the dough.
Furthermore, this cheesy ensaymada and mango jelly is a showstopper for entertaining. Imagine serving these warm from the oven, the smell of melting butter and tropical fruit filling your home. If you love mango-based treats, you should also check out our Easy No-Bake Mango Float which complements the flavors found in this bread perfectly.
The Art of the Perfect Brioche Dough
The foundation of any great cheesy ensaymada and mango jelly is the brioche dough. Brioche is characterized by its high egg and butter content, which creates a rich, tender crumb. For this recipe, we use a technique that involves long kneading to develop strong gluten strands. This strength allows the dough to hold the heavy mango jelly filling without collapsing during the second rise or the baking process.
Temperature control is vital when making cheesy ensaymada and mango jelly. Your butter should be softened but not melted, and your eggs should be at room temperature. This ensures even emulsification into the flour. To understand more about the heritage of this dough, you can read more about the history of ensaimada on Wikipedia. This background helps you appreciate why each step of the process is so critical to the final texture.
Ingredients for Cheesy Ensaymada and Mango Jelly
To make the perfect cheesy ensaymada and mango jelly, you need premium ingredients. The flour should be high-protein bread flour to ensure the buns have enough structure. The mango jelly can be made from fresh, ripe mangoes or high-quality fruit pulp. For the topping, use an aged cheddar that provides a sharp contrast to the sweetness.
Notes and Substitutions
- Butter: Use unsalted butter to control the salt level, though high-quality margarine is a traditional Filipino substitute.
- Cheese: Queso de Bola is traditional, but a sharp yellow cheddar works excellently for cheesy ensaymada and mango jelly.
- Mango: If fresh mangoes are unavailable, a thick mango preserves or jam can be used as a filling for your cheesy ensaymada and mango jelly.
- Yeast: Instant yeast is preferred for its reliability, but active dry yeast can be used if bloomed first in warm milk.
Equipment Needed
You will need a few basic tools to successfully execute this cheesy ensaymada and mango jelly. A stand mixer is highly recommended due to the long kneading time required for brioche. You will also need large mixing bowls, a rolling pin, a pastry brush, and standard muffin tins or specialized ensaymada molds to shape the buns. A kitchen scale is essential for ensuring each cheesy ensaymada and mango jelly bun is the same size.
Step-by-Step Instructions
Follow these steps carefully to achieve the best results for your cheesy ensaymada and mango jelly. The key is to never rush the rising times.
- Activate Yeast: Mix warm milk, a tablespoon of sugar, and yeast. Let it sit until foamy.
- Mix Dough: Combine flour, remaining sugar, eggs, and yeast mixture in a stand mixer.
- Incorporate Butter: Gradually add softened butter while the mixer is running on medium speed.
- First Rise: Let the dough rise in a greased bowl for about 2 hours until doubled.
- Shape and Fill: Divide dough, roll out, spread mango jelly, and roll into a log. Coil into a bun.
- Second Rise: Place in molds and let rise again for 45-60 minutes.
- Bake: Bake at 350°F until golden brown.
- Topping: Brush with butter, then dip in sugar and top with plenty of grated cheese.
Pro Tips for Success
When working on your cheesy ensaymada and mango jelly, always ensure your kitchen isn't too cold. Cold temperatures will stall the yeast, leading to dense buns. Another secret for a moist cheesy ensaymada and mango jelly is to avoid over-baking. The buns should be just lightly golden; any longer, and they will lose their signature softness. Finally, make sure the mango jelly is at room temperature before filling to prevent the dough from getting shocked by cold temperatures.
Serving, Storage & Variations
Serve your cheesy ensaymada and mango jelly warm or at room temperature. They are fantastic when the cheese is slightly softened. For storage, keep them in an airtight container for up to 3 days. If they start to feel firm, a quick 10-second zap in the microwave will restore the cheesy ensaymada and mango jelly to its original pillowy state. For variations, you can try adding ube halaya alongside the mango jelly for a colorful, dual-flavored treat.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Protein | 8g |
| Carbohydrates | 52g |
| Fat | 19g |
| Saturated Fat | 11g |
| Sugar | 22g |
| Sodium | 210mg |
Note: The nutritional information provided is an estimate based on standard ingredients and serving sizes.
Conclusion
Mastering the art of cheesy ensaymada and mango jelly is a rewarding experience for any home baker. This recipe delivers a complex balance of sweet, salty, and buttery flavors that reflect the heart of Filipino culinary creativity. Whether you are serving it at a party or enjoying it as a quiet afternoon snack, the cheesy ensaymada and mango jelly is bound to become a favorite in your household. Happy baking, and enjoy the tropical magic of every bite!
FAQs
Can I use store-bought mango jam instead of fresh mango jelly?
Yes, you can certainly use a high-quality store-bought mango jam if you are short on time. However, ensure it is thick enough so it doesn't leak out of the dough during the shaping process of your cheesy ensaymada and mango jelly.
Why is my ensaymada dough too sticky to handle?
Brioche-style doughs like this are naturally high in fat and moisture. If it is too sticky, try chilling the dough for 30 minutes before shaping. Avoid adding too much extra flour, as this can make the cheesy ensaymada and mango jelly tough.
How do I get the cheese to stay on top of the ensaymada?
The secret is a generous layer of softened butter or margarine brushed on the warm buns immediately after baking. This acts as the 'glue' for the grated cheddar cheese and sugar topping.
Can I freeze cheesy ensaymada and mango jelly?
Yes, you can freeze these buns for up to 3 months. For best results, freeze them without the cheese and sugar topping. Thaw at room temperature and add the toppings after a quick reheat in the oven.
Homemade Cheesy Ensaymada and Mango Jelly
- Total Time: 3 hours 35 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
A decadent Filipino brioche bun filled with sweet mango jelly and topped with a salty-sweet layer of butter, sugar, and cheddar cheese.
Ingredients
4 cups bread flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 packet (2 1/4 tsp) instant yeast
1/2 cup warm whole milk
4 large egg yolks, room temperature
1/2 cup unsalted butter, softened
1/2 cup mango jelly or thick preserves
Extra softened butter for brushing
1 cup grated sharp cheddar cheese
1/4 cup granulated sugar for topping
Instructions
Step 1: In a small bowl, combine warm milk and instant yeast. Let it stand for 5-10 minutes until it becomes foamy.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, and salt.
Step 3: Add the yeast mixture and egg yolks to the dry ingredients. Mix on low speed until a shaggy dough forms.
Step 4: Gradually add the softened butter, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next. Knead on medium speed for 10-15 minutes until the dough is smooth and elastic.
Step 5: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
Step 6: Punch down the risen dough and divide it into 12 equal portions (approx 70-80g each).
Step 7: Flatten each portion into a rectangle. Spread about 2 teaspoons of mango jelly in the center, leaving the edges clear.
Step 8: Roll the dough into a log, sealing the edges tightly. Coil the log into a spiral shape and place in greased ensaymada molds or a muffin tin.
Step 9: Cover the shaped buns and let them rise again for 45-60 minutes until puffy.
Step 10: Preheat your oven to 350°F (175°C). Bake the buns for 18-22 minutes or until lightly golden brown.
Step 11: Allow the buns to cool slightly. While still warm, brush generously with softened butter, then dip or sprinkle with sugar and a mountain of grated cheddar cheese.
Notes
Ensure the mango jelly is very thick so it doesn't leak. If using active dry yeast, double-check that it is bloomed in milk between 100-110°F.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread/Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bun
- Calories: 385 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
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