OVer on the general topics board, there was a discussion of Filippino shops having an abundance of Edam cheese during the holidays. One use is for making Ensaimada, a brioche type roll with cheese roll into it as well as sprinkled on after baking.
I found a recipe which I linked to. Someone commented their recipe has more butter and three risings. My friend also commented there was a lot of butter, though she doesn't have a recipe.
I want this recipe revived for my friend as a special Christmas present she can keep and make into the future. I am hoping someone here can provide a recipe, which is authentic down to the copious amounts of butter.
Thanks in advance.
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