First off, thank you so much for stopping by! It warms my heart every time someone decides to bake something homemade, especially a recipe as nostalgic and beloved as Ensaymada. 💛
This is the kind of bread that makes your kitchen smell like love — soft, buttery, slightly sweet, and perfectly cheesy. If you grew up in the Philippines, you already know this is more than just bread — it’s comfort, it’s tradition, it’s home.
Before we dive in, don’t forget to subscribe to my email list so you can receive more Filipino-inspired recipes (and some modern twists!) straight to your inbox.
Overview of the Recipe
Classic Ensaymada Bread is a soft, brioche-like bread enriched with butter, eggs, and milk — then topped with more butter, sugar, and grated cheese. It’s that irresistible mix of sweet and savory, fluffy and rich, that keeps you coming back for seconds (and thirds!).
Traditionally enjoyed during breakfast or merienda (afternoon snack), these golden, buttery spirals are a staple in Filipino bakeries — and now, they can be in your kitchen too!
Why You’ll Love This Ensaymada
- Soft & pillowy texture – like clouds of buttery bread heaven.
- Sweet and savory flavor – the sugar-and-cheese combo is pure magic.
- Customizable – make it ube, caramel, or garlic flavored!
- Perfect for sharing – bake a batch to gift or serve warm to family.
What It Tastes Like
Imagine tearing into a soft, buttery roll that almost melts in your mouth — slightly sweet, delicately rich, with that salty kick of cheese on top. It’s comforting, indulgent, and absolutely divine with coffee or hot chocolate. ☕🧀
Benefits of Making It at Home
- You control the ingredients (no preservatives!).
- It’s cheaper than bakery-bought versions.
- The process is relaxing and rewarding.
- It makes your home smell incredible!
Ingredients You’ll Need
Makes 8–10 ensaymadas
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (about 110°F / 43°C)
- 3 large eggs (1 for dough, 2 for brushing)
- 1/2 cup unsalted butter, softened (plus extra for topping)
- 1/2 teaspoon salt
For the Topping:
- 1/2 cup unsalted butter, melted (for spreading)
- 1/2 cup granulated sugar (for sprinkling)
- 1 cup grated Edam or cheddar cheese (for topping)
Tools You’ll Need
- Mixing bowl
- Whisk or stand mixer with dough hook
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Ingredient Additions & Substitutions
- Cheese: Swap Edam for cheddar or even queso de bola for authenticity.
- Sweet twist: Add ube jam or custard filling before rolling.
- Savory version: Brush with garlic butter instead of sugar and cheese.
- Flour: Bread flour works too, for a chewier texture.
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough
In a large bowl (or stand mixer), combine flour, remaining sugar, and salt. Add the yeast mixture, one egg, and softened butter. Mix until a soft, sticky dough forms.
3. Knead the Dough
Knead for 8–10 minutes by hand or with a dough hook until smooth and elastic. If the dough is too sticky, sprinkle a little flour.
4. Let It Rise
Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.
5. Shape the Ensaymadas
Punch down the dough and divide it into 8–10 pieces. Roll each piece into a thin rope, then coil it into a spiral (like a snail shell). Place each on a parchment-lined baking tray.
6. Second Rise
Cover and let the rolls rise again for 30–45 minutes until puffy.
7. Bake
Preheat oven to 350°F (175°C). Brush the tops with beaten egg and bake for 15–20 minutes, or until golden brown.
8. Add the Toppings
While warm, spread melted butter over each roll, sprinkle sugar generously, and top with grated cheese.
What to Serve With Ensaymada
- Hot chocolate or coffee for breakfast
- Fruit jam on the side for sweetness
- Savory ham slices for a contrast in flavor
Tips for Perfect Ensaymada
- Don’t rush the rising process — patience = softness!
- Use room temperature butter and eggs for best results.
- For extra fluff, knead well until the dough passes the “windowpane test.”
- Store-bought cheese works fine, but freshly grated melts better.
Storage Instructions
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerate: Store up to 5 days — warm before serving.
- Freeze: Wrap individually in plastic and freeze up to 2 months.
To reheat: Microwave for 15–20 seconds or warm in a low oven.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! After kneading, refrigerate overnight. Bring to room temperature before shaping.
Can I use instant yeast instead of active dry yeast?
Absolutely — just skip the activation step and mix it directly with the dry ingredients.
Why is my ensaymada dense?
It likely didn’t rise enough or the dough wasn’t kneaded sufficiently. Give it time to rest and rise!
Conclusion
There you have it — your homemade Classic Ensaymada Bread, soft, buttery, and simply unforgettable! Whether you’re baking it for a special Sunday breakfast or a thoughtful gift, this bread never fails to delight. 🧈💫
If you loved this recipe, you might also enjoy:
- Ube Cheese Pandesal
- Spanish Bread Rolls
- Fluffy Japanese Milk Bread
Let’s Stay Connected!
💬 I’d love to see your Ensaymadas! Share your photos on Pinterest or tag me on social media — I adore seeing your creations. Don’t forget to leave a review below if you tried this recipe!
Nutritional Information (Approximate per serving)
- Calories: 320
- Protein: 8g
- Fat: 16g
- Carbohydrates: 35g
- Sugar: 10g
- Sodium: 180mg
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