Soft, buttery, and crowned with a generous blanket of sugar and cheese, the Classic Ensaymada Bread is a Filipino bakery treasure that feels like a warm hug in every bite. Imagine tearing into its pillowy layers, the aroma of butter filling the air, and the sweet-savory topping melting in your mouth. Trust me, this is one of those recipes you’ll come back to again and again.
Behind the Recipe
Ensaymada has been a staple in Filipino homes and bakeries for generations. It’s the kind of bread that sparks nostalgia—perhaps it was part of your childhood afternoon merienda, paired with hot chocolate or coffee, or maybe it was a treat wrapped in colored cellophane during Christmas. This bread carries with it stories of family gatherings, holiday feasts, and comforting moments that make it much more than just a snack.
Recipe Origin or Trivia
The Ensaymada traces its roots back to Mallorca, Spain, where the “ensaimada” was originally made with lard (saim). When it reached the Philippines during the Spanish colonization, locals embraced it and adapted it with their own twist. Butter replaced lard, and instead of just a plain pastry, Filipinos crowned it with sugar and cheese. Over the years, this adaptation evolved into the fluffy, cheesy, and sweet bread roll we all know and love today.
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Classic Ensaymada Bread Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 ensaymada rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Soft, buttery Filipino ensaymada rolls crowned with melted butter, sugar, and a generous snowfall of sharp cheddar. Pillowy crumb, sweet-salty finish, and pure merienda comfort.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 cup warm milk
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon fine salt
- 1/4 cup unsalted butter, melted (for brushing)
- 1 cup grated sharp cheddar cheese (for topping)
- 1/4 cup powdered sugar (for finishing)
Instructions
- Preheat Your Equipment: Warm the oven to 175°C, then switch it off to create a cozy spot for proofing. You will bake later at the same temperature.
- Combine Ingredients: Bloom the yeast in the warm milk with 1 teaspoon of the sugar until foamy. In a bowl, combine flour, remaining sugar, egg yolks, softened butter, and salt. Add the yeast mixture and knead until smooth and elastic.
- Prepare Your Cooking Vessel: Lightly grease a large bowl, place the dough inside, cover, and let rise in the warm oven or a draft-free area until doubled, about 1 to 2 hours.
- Assemble the Dish: Punch down the dough and divide into 12 portions. Roll each into a strip and coil into a bun. Arrange in greased muffin tins or on a parchment-lined tray.
- Cook to Perfection: Let the shaped buns proof again until puffy, then bake at 175°C for 15 to 20 minutes, until lightly golden.
- Finishing Touches: While warm, brush generously with melted butter. Dust with powdered sugar and shower with grated cheddar.
- Serve and Enjoy: Rest 5 minutes, then serve warm with coffee or hot chocolate.
Notes
- Note: For an extra tender crumb, stop adding flour as soon as the dough pulls cleanly from the bowl.
- Proofing time varies with room temperature, so watch the dough rather than the clock.
- Use good-quality sharp cheddar for the classic sweet-salty contrast.
- Brush butter while the buns are warm so it melts into the crumb.
Nutrition
- Serving Size: 1 ensaymada
- Calories: 250
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
Why You’ll Love Classic Ensaymada Bread
There are countless reasons to fall in love with this bread, but here are the highlights:
Versatile: Enjoy it as breakfast, an afternoon snack, or even a holiday gift.
Budget-Friendly: Uses pantry staples, making it accessible without breaking the bank.
Quick and Easy: While it requires proofing, the steps are straightforward and beginner-friendly.
Customizable: Top it with ube, ham, or even salted egg for festive variations.
Crowd-Pleasing: Everyone loves a soft, cheesy bread roll. It’s guaranteed to vanish quickly.
Make-Ahead Friendly: You can prepare the dough in advance and bake fresh the next day.
Great for Leftovers: Reheat them and they’re just as good, sometimes even better.
Chef’s Pro Tips for Perfect Results
The secret to a bakery-style ensaymada lies in the little details. Here are some insider tips:
- Use room temperature ingredients to ensure a smooth dough.
- Knead the dough until it passes the windowpane test for that soft, stretchy texture.
- Brush the baked bread with melted butter while still warm so the sugar sticks beautifully.
- For extra fluffiness, don’t rush the rising process—give the dough time to double.
Kitchen Tools You’ll Need
To make your baking experience seamless, keep these tools handy:
Mixing Bowls: For combining your ingredients and proofing the dough.
Stand Mixer or Hand Mixer: Helps knead the dough with less effort.
Rolling Pin: To flatten and shape the dough before rolling.
Baking Pan: A tray or muffin mold to bake your ensaymada evenly.
Pastry Brush: Essential for coating with butter before adding sugar and cheese.
Ingredients in Classic Ensaymada Bread
Every ingredient works together to create the bread’s signature softness and flavor. Here’s what you’ll need:
- All-Purpose Flour: 4 cups – The base structure of the bread.
- Instant Yeast: 2 ¼ teaspoons – Helps the dough rise to pillowy perfection.
- Granulated Sugar: ½ cup – Adds sweetness to the bread.
- Warm Milk: 1 cup – Activates the yeast and enriches the dough.
- Butter: ½ cup (softened) – Provides richness and tenderness.
- Egg Yolks: 4 – Adds richness and a lovely golden hue.
- Salt: 1 teaspoon – Balances the sweetness and enhances flavor.
- Grated Cheese: 1 cup (for topping) – The savory finish on top.
- Powdered Sugar: ½ cup (for topping) – The sweet blanket over the buttered bread.
Ingredient Substitutions
Sometimes you may need alternatives, and luckily, this recipe is flexible:
All-Purpose Flour: Bread flour for a chewier texture.
Warm Milk: Warm water with a tablespoon of milk powder.
Butter: Margarine works but flavor is richer with butter.
Cheese: Edam, cheddar, or even mozzarella for a stretchy twist.
Ingredient Spotlight
Butter: The heart of this bread, butter brings richness, softness, and that irresistible aroma.
Cheese: The contrast of salty cheese with sweet sugar is what makes ensaymada unique and addictive.
Instructions for Making Classic Ensaymada Bread
Now let’s dive into the fun part—bringing this bread to life in your own kitchen.
- Preheat Your Equipment: Warm your oven to 350°F (175°C) to prepare for baking.
- Combine Ingredients: In a bowl, mix warm milk, sugar, and yeast. Let it rest until foamy. Add in flour, egg yolks, butter, and salt, then knead until smooth.
- Prepare Your Cooking Vessel: Grease a baking tray or ensaymada molds with butter.
- Assemble the Dish: Roll out the dough, flatten slightly, then roll into coils or spirals. Place them on the tray.
- Cook to Perfection: Let the dough rise for about 1 hour until doubled, then bake for 15–20 minutes until golden brown.
- Finishing Touches: While warm, brush with melted butter, sprinkle with sugar, and generously top with grated cheese.
- Serve and Enjoy: Serve warm and fluffy with coffee, tea, or hot chocolate.
Texture & Flavor Secrets
What makes ensaymada stand out is its contrast—the soft and airy bread inside meets the buttery, sugary, cheesy topping outside. Each bite is a delightful dance of sweet and salty, rich and light. The more you let the dough ferment, the more complex and flavorful the bread becomes.
Cooking Tips & Tricks
Here are some little hacks that make a big difference:
- Use high-quality butter for the richest flavor.
- Don’t skip the second rise—it ensures a fluffier texture.
- Wrap leftovers tightly to keep them soft for days.
What to Avoid
To save you from common mishaps, here’s what not to do:
- Skipping proofing time, which leads to dense bread.
- Overbaking, which makes the bread dry instead of pillowy.
- Using cold butter directly—it won’t incorporate properly.
Nutrition Facts
Servings: 12
Calories per serving: 280
Note: These are approximate values.
Preparation Time
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Make-Ahead and Storage Tips
The beauty of ensaymada is that it can be prepared ahead. You can refrigerate the shaped dough overnight and bake it the next day for freshly baked goodness. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Reheat in the oven or microwave to bring back their softness.
How to Serve Classic Ensaymada Bread
This bread shines on its own, but it pairs beautifully with a hot drink like coffee or tsokolate. For a festive twist, serve it alongside other Filipino pastries during Christmas or birthdays. Wrapped in colorful paper, it also makes a thoughtful edible gift.
Creative Leftover Transformations
If you happen to have leftovers (a rare case!), here are some ideas:
- Turn them into a sweet bread pudding.
- Toast slices and enjoy with jam.
- Use as a base for a sweet-savory sandwich.
Additional Tips
- Always cover dough while proofing to prevent drying.
- Grate cheese finely for better distribution on top.
- For a richer taste, add a pinch of nutmeg or cinnamon to the dough.
Make It a Showstopper
Presentation matters! Serve ensaymada on a wooden board dusted with powdered sugar, or wrap each piece in parchment and colorful ribbons. A sprinkle of extra cheese right before serving gives it that bakery-style appeal.
Variations to Try
- Ube Ensaymada: Add ube halaya filling inside before rolling.
- Ham and Cheese Ensaymada: Perfect for those who love a savory twist.
- Salted Egg Ensaymada: A festive variation for special occasions.
- Chocolate Ensaymada: Fill with chocolate spread and top with cocoa sugar.
FAQ’s
Q1: Can I make this without a stand mixer?
Yes, you can knead by hand, but it will take longer. Just be patient and keep kneading until smooth.
Q2: Can I freeze baked ensaymada?
Absolutely! Wrap tightly and freeze for up to a month. Reheat before serving.
Q3: What kind of cheese is best?
Cheddar is classic, but Edam (queso de bola) is also a popular choice, especially during holidays.
Q4: Can I make it ahead of time?
Yes, you can prepare the dough the night before, refrigerate, and bake the next day.
Q5: Why is my dough too sticky?
You may have added too much liquid. Gradually add more flour until manageable.
Q6: How do I keep them soft after baking?
Store in an airtight container and brush with butter before storing.
Q7: Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm milk with sugar before mixing.
Q8: Why didn’t my bread rise?
The yeast may have been expired, or the liquid was too hot and killed it.
Q9: Can I double the recipe?
Yes, just make sure your mixer and oven can handle the larger batch.
Q10: Do I need to use molds?
Not required. You can shape and bake them directly on a tray.
Conclusion
Classic Ensaymada Bread is more than just a pastry—it’s a tradition, a comfort, and a piece of Filipino culture wrapped in soft, buttery layers. Whether you bake it for your family, share it with friends, or gift it during the holidays, this bread promises joy in every bite. Let me tell you, it’s worth every bit of effort, and once you try it, you’ll understand why it’s such a beloved classic.