As my longtime readers (I’m not sure if I have any of those anymore) might remember, the last time I posted an Ensaimada recipe, I had some pretty big news to report. It’s strange to look back at that post from over 4 years ago. In that small span of time, a food truck and a cookbook happened—nothing lights a fire under your ass quite like realizing you’re going to be a father for the first time.
In the grand scheme of things though, the best thing that happened during that 4+ year stretch was neither Machine nor Road. The best thing was the birth of my son, and watching him grow into this amazing whirling dervish of tears, laughs, questions, and punches (he’s at a stage where he likes to sock his Dada in the arm, or anywhere actually. Hopefully it stops soon. Or drastic measures will be taken. Like a figure-4 leg lock, or a Bad News Brown ghetto blaster. I kid. This was an excrutiatingly long parenthetical.)
Anyways, with this latest recipe iteration of the Filipino sweet brioche roll, I have similarly significant news to report: the Burnt Lumpia Brood is growing! My wife and I are expecting our second child! YoooooooooGabaGabaaaaaaahh!
To again celebrate my wife’s growing belly, I decided to again make Ensaimada (I’ve not made this Filipino dessert/snack since that last post). This time though, rather than baking I decided to try frying the Ensaimada dough for a Filipino-style Cronut of sorts. An Ensaimanut? A Doughmada? Eh, let’s just call it a Deep-fried Ensaimada.
Yo mama love my doughmada.
After a quick fry in hot oil, the dense buttery dough of the Ensaimada becomes fluffy, airy, and doughnutty on the inside, and just crisp on the outside. A slather of butter, a sprinkle of sugar, and a grating of Edam cheese gives this doughnut that Filipino flavor profile of savory, sweet, and salty all at once. Eat it, Cronuts!
To make these Deep-fried Brioche doughnuts, just follow the Ensaimada recipe from my original post here. But instead of throwing the Ensaimada into an oven, plop them in a pot of hot 375-degree oil for 1-2 minutes, flipping them over halfway through, until golden brown and delicious. Transfer the fried Ensaimada to a cookie sheet lined with paper towels, then immediately slather with butter, sprinkle with sugar, and top with grated Edam or Gouda cheese.
And remember how I said nothing lights a fire under your ass quite like realizing you’re going to be a father for the first time? Well, I was wrong. Realizing you’re gonna have number two lights an even bigger fire. What’s in store for the next few years? Stay tuned.
In the meantime, enjoy some Ensaimada, baked or fried.