This bread from Bohol is like a hybrid of mamon and ensaymada

Who doesn’t love mamon? Who doesn’t love ensaymada?

In a recent Pinoy Sarap episode, we were introduced to a type of bread that journalist Kara David describes as a hybrid of both beloved breads.

Everybody, meet the Torta.

It’s from Bohol, but sociologists trace is as an import from neighboring Cebu. According to Marianito Luspo, a Bohol cultural scholar, young Boholanos would go to Cebu, visit the nuns and learned all about the Torta, a kind of bread that borrows its name from the Spanish word for “cake.”

Anyway, Boholanos made the torta their own by tweaking the recipe. Bohol’s Torta, according to the Pinoy Sarap episode, actually features dough that’s been mixed with…pig’s oil.

Interesting, no? The animal oil is said to give it a kind of aroma that will make you want to reach for another piece.

The Torta is dusted with white sugar on top, reminiscent of the ensaymada. But it is soft and fluffy, much like the mamon.

We know, we know. We are ready for our coffee break too! — LA, GMA News