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.