Recipe: Nema Stuffed Hen with Blueberries

MANILA, PHILIPPINES – Enzimada is a light-weight, spiral-shaped bread or pastry that originates from Mallorca, Balearic Islands, Spain.

The world has adopted it as their very own, and completely different international locations have provide you with their very own variations. Even the rolling approach, which produces dough in a spiral form, has been altered to create their very own dough.

Within the Philippines, ensaimada has grow to be a basic breakfast or merienda favourite, even a snack in itself if it is big and stuffed with filling and toppings.

There are connoisseur enzymadas, that are made by accommodations and eating places; the center class ensimada, which is on the market in bakeries and low retailers; and the common Ensaimada, which is a plain entree unfold with margarine and sprinkled with sugar and may be bought on the neighborhood bakery for an reasonably priced value.

Chef Sonny Mariano has upped the ensaimadas problem by creating a really particular ensaimada full of blueberries from the American Highbush Blueberry Council, topped with rooster and ricotta cheese. A meal in itself!

Blueberry ensimada with rooster, ricotta cheese and maple blueberry buttercream


To arrange the ensimada dough:

1 cup of contemporary milk

1/3 cup white sugar

1/2 tsp. Iodized salt

2 tsp. Yeast Faure

2 tbsp. Dry milk

3 1/2 cups all-purpose flour

1/2 cup unsalted butter


1. Mix the milk, yeast and sugar in a bowl and blend properly. Put aside till bubbles.

2. Add the flour, salt and powdered milk and begin kneading till the dough is shaped.

3. Add the butter and knead till the dough is smooth and elastic.

4. Let it ferment for an hour within the cooler.

5. After an hour, take away the fuel from the dough or minimize it into parts of 55 grams.

6. Form the dough minimize into small items and depart it for five minutes.

7. After resting, flatten the dough and place the blueberry ricotta filling within the pipe. The dough is folded and closed.

8. Kind into rolls and place in a greased ensimada mould. Show the dough till it doubles in measurement.

9. Bake at 350°F (176°C) for 16 minutes.

For the cranberry rooster filling:

1 cup of frozen blueberries

1 cup of ricotta cheese

1 cup shredded boiled rooster breast

2 tbsp. minced garlic

1 tbsp. Finely chopped white onion

A pinch of thyme powder

1/2 tsp. Iodized salt

1/2 tsp. white pepper


1. Mix all elements in a bowl and blend properly.

2. Modify seasonings to style.

To make the blueberry-maple buttercream:

1/4 cup frozen blueberries

2 tbsp. Maple syrup

2 tbsp. white sugar

1 1/2 cups unsalted butter

A pinch of iodized salt

1/4 cup of contemporary milk


1. In a mixer fitted with the paddle attachment, cream the butter, salt, sugar, and maple syrup till gentle and fluffy.

2. Slowly add the milk whereas whisking till it turns into emulsified.

3. Add the blueberries and paddle for one more 30 seconds.

To compile:

Blueberry and rooster ensimada

Maple blueberry butter

Edam cheese shavings



1. Unfold the maple-blueberry buttercream over the town icing.

2. Sprinkle with grated cheese.

3. Prime with blueberries.

Associated: “Superfruit”: the ability of blueberries

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