What exactly is Ensaymada?

Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.

It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns. 

We used to go on holiday in the Philippines when we were kids; when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.

This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.

Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.

Presently, the most preferred Ensaymada is the incredibly soft and fluffy variety. They are typically covered with shredded cheese and buttercream icing. They are really wonderful, and this dish is no exception.

I’ve combined my knowledge, and I did a lot of reading on how to make the best soft Ensaymada, and I am very pleased with the results of this technique. 

If you follow my blog, you already know how much I love Filipino cuisine. You can check some of my recipes in the links below:

Filipino Beef Caldereta

Maja Blanca Easy Recipe

Homemade Sisig Recipe

Beef Tapa Filipino Recipe

Pork Siopao Asado Recipe

Chicken Tocino Recipe 

Ingredients

For the Dough:

• ¼ Tbsp (¾ tsp) salt

• 1 packet active dry yeast (7–9g, about 2¼ tsp or 1 Tbsp)

• ¼ cup warm water (for proofing yeast)

• ⅓ cup sugar

• ½ cup shortening, softened

• 1 cup whole milk, warmed

• 3 egg yolks

• 3½ cups all-purpose flour (plus extra as needed)

• ¼ cup butter, softened (for brushing)

For the Topping:

• ½ cup butter, softened

• ½ cup powdered sugar

• 1 cup grated cheese (Kraft Eden, cheddar, or your favorite)

Instructions

1. Proof the Yeast

• In a small bowl, dissolve the yeast in ¼ cup of warm water with a pinch of sugar. Let stand for 5–10 minutes, until bubbly.

2. Make the Dough

• In a large mixing bowl, combine milk, shortening, sugar, and salt.

• Add the proofed yeast and half of the flour. Mix on medium speed (or by hand) for 3–5 minutes, until a thick, sticky batter forms.

• Mix in the egg yolks, then gradually add the remaining flour. Knead until a very soft, slightly sticky dough forms. If too wet, add a spoonful of flour at a time—but dough should remain tacky.

3. First Rise

• Scrape down the bowl, cover with a kitchen towel, and let rise in a warm spot for 2–3 hours, or until doubled in size.

4. Shape the Ensaymada

• Turn the dough out onto a lightly floured surface. Divide into 16 equal pieces.

• Working with one piece at a time, roll each into a rope about 12 inches long, then coil into a spiral, tucking the end underneath.

• Place each coil into a greased ensaymada mold or muffin tin.

5. Second Rise

• Cover and let rise again for 30 minutes to 1 hour, until nearly doubled.

6. Bake

• Preheat oven to 300°F (150°C).

• Brush each roll lightly with softened butter.

• Bake for 20–25 minutes, until lightly golden and cooked through.

• Cool in the molds for a few minutes, then remove and let cool completely on a rack.

7. Make the Buttercream & Finish

• Cream together ½ cup softened butter and ½ cup powdered sugar until fluffy.

• Spread a generous layer of buttercream on each cooled ensaymada, then sprinkle with lots of grated cheese.

Tips:

• If using instant yeast, mix it directly with the flour—no need to proof, and rise time may be shorter.

• For extra-rich rolls, use whole milk and real butter.

• Ensaymada are best enjoyed the day they’re made, but they reheat beautifully in the microwave for a few seconds!

If you like this Ensaymada recipe, please share the image below on your Pinterest board so you can spread the word! Thank you! 🙂