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VanEats
Sunday, April 15, 2007
| Ensaymada |
Posted by Barb Wong on 4/15/07; 9:24:54 PM
From the Recipes dept.
Lately I've been wanting to explore Junior's Filipino heritage. What better way to learn about a culture than through its food? I started to research different ensaymada recipes and came up with one that I like. Although the rising times seem long, the extra time for the yeast to ferment results in a rich flavour that complements the eggy flavour of the dough and the sweet-savoury topping.
Because the recipe makes a large amount, I've also included instructions for freezing and baking individual ensaymada.
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