These may be the greatest homemade Ensaymada you’ve ever cooked. Who can ignore this fluffy and delicious sugary dough cooked into pillowy buns? Slathered with buttercream icing and covered with a generous amount of shredded cheese. It is the ideal complement to coffee or tea. But be warned: one slice will never suffice.

What exactly is Ensaymada?

Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.

It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns. 

We used to go on holiday in the Philippines when we were kids, when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.

This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.

Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.

Presently, the most preferred Ensaymada is the incredibly soft and fluffy variety. Typically covered with shredded cheese and buttercream icing. They are really wonderful, and this dish is no exception.

I’ve combined my knowledge and I did a lot of reading on how to make the best soft Ensaymada, and I am very pleased with the results of this technique. 

If you follow my blog, you already know how much I love Filipino cuisine. You can check some of my recipes in the links below:

Maja Blanca Easy Recipe

Homemade Sisig Recipe

Beef Tapa Filipino Recipe

Pork Siopao Asado Recipe

Chicken Tocino Recipe 

 

The key to making the greatest fluffy Ensaymada

I have to admit that the batter was really sticky when I was preparing it, and I was wondering if it would rise at all.

But I was shocked to see how nicely it rose. I learned so much when cooking Ensaymada that I’ll have to revise my recipe for fried doughnuts.

The answer, I discovered, was patience. In fact, I dozed off while waiting for the dough to expand… so… after three hours of resting attentively, I was surprised to realize that my rather sticky dough had more than doubled in size! 

With the exception of the nap, I performed the same method on my second and third trials, and the results were perfect. But I kept it from climbing any higher than about double. We don’t want to overdo them.

This recipe yields 16 soft, buttery, and tasty Ensaymadas.

Recipe Details for Ensaymada

• At first, this dough batter is rather soft and sticky. The gluten composition will become more stretchy and much less sticky as it develops. Try not to add too much excess flour. The stickiness of the dough will decrease as you knead it.
• This dough could be made ahead of time. Seal it with saran wrap and place it in the fridge overnight after kneading. Let it stand at ambient temperature for about half an hour before using it, then flatten and form it.
• When using dry active yeast, the batter takes more time to rise than when using instant yeast. I definitely like SAF Instant Gold (made particularly for sweet dough) or Red Star Platinum. Since they grow faster, they are less likely to develop a slightly acidic, fermented flavor.
• I utilized shortening for the dough, but many people wonder whether they may use butter. The simple answer is yes. While butter creates delightful buttery bread rolls, shortening makes baked items fluffier and lighter in consistency.

If you like this Ensaymada recipe, please share the image below to your Pinterest board so you can spread the word! Thank you! 🙂

List of Ingredients

• ¼ tbsp salt
• 1 packet of active dry yeast (around 7-9 grams (¼ oz) or 1 tablespoon) – proofed in ¼ cup of warm water
• ¼ cup butter – softened to room temperature- for brushing
• ⅓ cup sugar
• ½ cup shortening -softened to room temperature
• 1 cup milk
• 3 egg yolks
• 3 ½ cup flour

For the Toppings

• ½ cup butter – softened to room temperature
• ½ cup powdered sugar
• 1 cup Kraft cheese or other grated cheese

Directions

• Combine milk, shortening, sugar, and salt in a mixing dish.
• Put half of the flour and the bloomed yeast in. Blend on medium speed for 3-5 minutes, or until the consistency is like a paste.
• Stir in the egg yolks and the remaining flour for 3 minutes. If the dough is too wet or tacky, throw in some additional flour, but not much. The dough is meant to be sticky.
• Clean the edges of the bowl while kneading the batter in the center, then tent with a kitchen towel. Allow it to sit and rise in a warm location for 2-3 hours or until it has doubled in size.
• Transfer the batter ball to a lightly floured work area.
• Shape the batter into a rope and cut it into two pieces. Then, roll each piece once more and cut it into two parts. Repeat this technique until you have 16 slices.
• Flatten a piece into a rectangle (8×4 inch) with a rolling pin and paint the surface with melted butter. Stretch it from one end of the long side to the other to form a long, thin log, then bend it into a spiral shape with one end folded underneath the other.
• Put each coiled sheet in an oiled mold. Let it sit in an area around 70 F for 30 minutes to 1 hour, or until it has almost doubled in size.
• Cook for 20-25 minutes at 300°F/150°C in an oven. Allow them to cool for a couple minutes before pulling them from the molds. Then set them aside to cool fully.
• Next, make the buttercream by mixing 1/2 a cup of softened butter and 1/2 cup powdered sugar together.
• Then utilize a knife or spoon, to spread buttercream on top of the Ensaymadas, followed by a liberal quantity of shredded cheese.

Tips

• Alternatively, you may use instant yeast, which does not need to be proofed and can be mixed into the flour prior to kneading. Using quick yeast reduces rising time as well. Alternatively, add 1/4 cup of water for proofing ADY.
• I suggest using SAF Instant Gold, which is designed for sweet dough, for puffier and quicker rising.

Conclusion

I hope you’ve enjoyed this homemade Ensaymada as much as I have while making the recipe. Filipino cuisine is really amazing, and I’ll be looking into more recipes from this amazing Island in South East Asia. If you have any questions or suggestions about the Ensaymada recipe, please share your thoughts in the comments section and I’ll reply. Thanks!

Summertime calls for these Smoked Chicken Legs! On the exterior, the chicken is covered with a homemade dry rub, then roasted in aromatic smoke until the interior is juicy and tender. Of course, everyone will want seconds of the smoky, crackly skin, which is loaded with excellent taste.

It’s summer, and you’ll need chicken legs for your lunch! To take these to the next level, cook them on the smoker. These wonderful Smoked Chicken Legs are really tasty and simple to prepare.

They’re smoked after being drizzled with olive oil and seasoned with a homemade BBQ seasoning. You could stop there and get incredible results. However, if you really want that thick sweet taste, smother them with BBQ Sauce, smoke them for another 10 minutes, and they’ll be finger-licking good. These are great for digging in and eating with your hands!

For a summer lunch, picnic, or party, make these quick Smoked Drumsticks!

How to Cook Chicken Legs in a Smoker

• Preheat Smoker — Set your smoker to 275 degrees Fahrenheit, as directed by the manufacturer.
• Prepare the chicken legs by drizzling them with olive oil and sprinkling them with BBQ Chicken Rub afterward. Make sure the chicken legs are well coated with the rub.
• Smoke – Set drumsticks on the prepared smoker, shut the lid, and smoke for 60 to 90 minutes, or until the core temperature of chicken legs reaches 175°F. This will vary greatly depending on the size of your drumstick and the amount of meat on it.
• Baste – Drizzle BBQ sauce over the chicken legs. Close the cover and smoke for another 10 minutes. If you don’t want to use the BBQ sauce, that’s OK. We want our chicken legs to be between 180 and 190 degrees Fahrenheit. This will prevent any bloody flesh from forming around the bone.
• Rest – Take the meat from the smoker, set it aside for 5-10 minutes, and then eat!

Smoked Chicken Legs FAQs

How long do chicken legs need to smoke?

This will change based on the size and thickness of the chicken leg. It will take between one and one and a half hours to one hour and thirty minutes.

What is the ideal internal temperature for a chicken thigh?

The thickest section of the drumstick should be cooked to 165 degrees F. To keep track of this, ensure you have a computerized meat thermometer or a probe with a built-in thermometer. We really cook them to a temperature of 175-180 degrees Fahrenheit. They’re still incredibly soft and juicy, but there aren’t any bleeding areas around the bone this way.

Is it required to brush Smoked Chicken Legs with BBQ sauce?

No, the BBQ sauce isn’t required for smoked chicken legs. They’ll be flavorful enough without the rub, but we enjoy the sticky, sweet touch.

What is the best way to store extras?

Refrigerate any room temperature leftover chicken legs for up to 3 days in an airtight container.

What is the best way to reheat chicken legs?

You could reheat them in the microwave; however, the skin will get leathery, and they may dry up. Set your oven to 400 degrees F as another option. Put the legs on a wire rack over a baking tray. Bake for 15 minutes or until an internal temperature of 165 degrees F is reached. Another alternative is to prepare an Air Fryer to 400°F and bake the chicken legs for about 5 minutes, or until well cooked.

To smoke chicken, what kind of wood chips or pellets are best?

A Mesquite Hardwood would be ideal for achieving a strong smoky taste. However, if you’re looking for a lighter flavor, an Apple Hardwood is the way to go. When uncertain, we turn to a competition blend wood chip.

Share the image below to your Pinterest board if you’ve liked this Smoked Chicken Legs recipe!

List of Ingredients

• 1 tbsp olive oil
• 1 tbsp BBQ Chicken Rub or your favorite seasoning/rub
• ¼ cup BBQ sauce
• 2 lb. chicken legs

Directions

• Set your smoker to 275 degrees Fahrenheit, as directed by the manufacturer.
• Sprinkle olive oil over the chicken legs, then cover with BBQ Chicken Rub. Make sure the chicken legs are well coated with the rub.
• Place drumsticks on the prepared smoker, cover, and smoke for 1 hour – 1 1/2 hours, or until the internal temperature of chicken legs reaches 175°F. This will vary significantly based on the thickness of your drumstick and the amount of flesh on it.
• After that, brush the chicken legs with the BBQ sauce. Close the cover and smoke for another 10 minutes. If you don’t want to use the BBQ sauce, that’s OK. We want our chicken legs to be between 180 and 190 degrees Fahrenheit. This will minimize any bloody flesh from forming around the bone.
• Take the meat out of the smoker, set it aside for 5-10 minutes, and then eat!

Korean Hot Dogs is a battered and breaded hot dog that is deep-fried in oil in the Korean manner. Tasty, creamy, and crispy, it’s a favorite Korean street meal.

Korean Hot Dogs: What Are They?

In Korea, the Korean Hot Dogs, or Korean Corn Dogs are commonly called gamja-hotdog (감자핫도그), is one of the most famous street foods. It might not be as nutritionally balanced as other traditional Korean dishes, but it tastes fantastic.

These corn dogs are a popular street snack in Korea. Deep-fried hot dogs are battered and deep-fried. They’re then delicately dusted with sugar before being topped with your favorite sauces.

Amazingly, the sweet and salty mix works. There are also a few varieties, such as a mozzarella dog that is solely packed with cheese (which is particularly popular on the internet) and others that are encased in potatoes or ramen noodles.

Korean Hot Dog vs. Hot dog in the United States

There are four characteristics that distinguish this street cuisine from its conventional American cousin. Sausages aren’t the only thing that can be filled.

Cheese, fish hot dogs, squid, spam, Korean rice cakes, or a combination of these ingredients can be utilized. There is no cornmeal in the batter. Instead, it’s covered with panko breadcrumbs to give it a crunchier texture.

You may also use French fries, cornflakes, or ramen.  It is covered with a coat of sugar after it has been fried to a golden brown. Also, you can make a vegan version of Korean Corn Dog.

Some nations, like the United States, have their own version of the corn dog, but I tend to prefer the Korean recipe. It features more crunch, mozzarella cheese, and a more excellent appearance than a typical corn dog.

What’s on the inside of them?

Sausage, mozzarella cheese, or a mix of the two are used to make Korean corn dogs. This is skewered and then dipped in a layer of toppings before being covered in a sweet flour coating.

Panko breadcrumbs, french fries, cornflakes, and even ramen noodles are popular toppings. After being cooked, the corn dog is wrapped in sugar and dipped in ketchup and mayonnaise!

Is Yeast Required in the Batter?

No. Although I did find a few recipes that called for yeast, and I suspect some of the vendors selling these hot dogs do, I was able to get almost identical results without it. Incorporating yeast into the dough aids in creating an elastic batter, but it also adds to the time it takes to proof and let the dough rise.

Today’s dish is a quick and easy batter that takes around 5 minutes to prepare. It resembles pancake batter, but it’s heavier and stickier. The batter must be thick and sticky in order for it to stay on the hot dogs and not drop off.

Share the image below to your Pinterest board if you like these Korean Hot Dogs!

List of Ingredients

The Filling

• 10 skewers (you can use wooden chopsticks instead)
• 9 Oz of shredded mozzarella or mozzarella sticks
• 4 hot dogs

The Batter Mix

• ½ teaspoon baking powder
• 2 tablespoon sugar
• 1¼ cup all-purpose flour
• 1 egg
• 3.5 Oz of ml milk

The Toppings

• 1 cup frozen bag of fries (cubed) or 1 diced potato
• 1 cup panko breadcrumbs

Directions

Prep

• Sausage and mozzarella cheese should be cut into half inches wide pieces. Scatter the panko breadcrumbs and cut fries on opposing sides of a baking dish or plate.

Technique

• Using skewers, assemble the sausages and mozzarella cheese sticks. You can create mozzarella corn dogs without the sausage using only the cheese.
• In a mixing dish, combine the dry ingredients and gradually add the milk and egg. If your batter is too thick, add 20 ml of milk at a time. A thick, sticky viscosity is desired.
• The batter should be able to adhere to the sticks and not simply drop off.
• Fill a glass halfway with the mixture. Immerse your skewer into the heavy batter in the glass. Remove any excess and wrap in panko breadcrumbs or cut fries before serving. A blend of the two might also work nicely.
• To keep the breadcrumbs or cut fries on the skewers, press down on them carefully. Deep-fry for 3-5 minutes at 160-170 degrees. To control and maintain the temperature of the oil, only cook 2-3 skewers at a time.
• Allow to cool completely before dusting with sugar and serving with condiments.

Suggestions

Chef’s tip: Refrigerate the cheese until you’re ready to deep fry it, so it keeps its form. Maintain a steady oil temperature so that things cook evenly and don’t absorb too much oil. Or else, you’ll wind up with an undercooked inside. To get a taste of everything at once, divide the stuffing into smaller portions.

Conclusion

I hope you’ve enjoyed this Korean Hot Dogs. Yes, they are a bit unhealthy, but we gotta give ourselves a break occasionally. Leave your opinion, or if you have any suggestions about this Hot Dog recipe down in the comments section. Thank you!