Name: Classic Ensaymada Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: Filipino
Ingredients: 4 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon salt; 2 1/4 teaspoons instant yeast (1 packet); 1/2 cup milk, warmed; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup butter, melted (for brushing); 1/4 cup grated cheese (e.g., cheddar or queso de bolsa); 1/4 cup sugar (for dusting)

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Introduction

Classic Ensaymada Bread is a soft, sweet Filipino pastry that’s perfect for breakfast or a snack. Its tender, buttery texture combined with a cheesy, sugary topping makes it irresistibly delicious. This recipe will guide you through each step to achieve the perfect ensaymada at home.

The image shows a glass baking dish filled with six golden-brown, fluffy rolls arranged in two rows of three. Each roll has a spiral shape with layers that appear soft and airy, topped with a light dusting of powdered sugar. The rolls have a shiny, slightly glazed surface and visible flaky layers. The dish sits on a dark cloth over a white marbled surface, and in the background, there is a stack of white plates with a few more rolls on top, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast (1 packet)
1/2 cup milk, warmed
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/4 cup butter, melted (for brushing)
1/4 cup grated cheese (e.g., cheddar or queso de bolsa)
1/4 cup sugar (for dusting)

Instructions

Step 1: Prepare all ingredients and have them ready for easy access.
Step 2: In a small bowl, combine warm milk with instant yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy.
Step 3: In a large mixing bowl, whisk together flour, the remaining sugar, and salt.
Step 4: In another bowl, beat the eggs and mix in softened butter and vanilla extract.
Step 5: Add the yeast mixture and the wet ingredients to the flour mixture. Stir until a soft dough forms.
Step 6: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Step 7: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 8: Punch down the dough to release air. Divide into 12 equal pieces. Roll each piece into a circle and brush with melted butter.
Step 9: Fold each circle in half, then roll up like a jelly roll to form a spiral shape. Place each in greased molds or on a parchment-lined baking tray.
Step 10: Cover with a towel and let the shaped dough rise for 30–45 minutes until puffy.
Step 11: Preheat the oven to 350°F (175°C) while the dough rises.
Step 12: Bake the ensaymadas for 20–25 minutes or until golden brown.
Step 13: Remove from oven and let cool in the molds for 10 minutes, then transfer to a wire rack.
Step 14: Brush the warm ensaymadas with melted butter and sprinkle with grated cheese and sugar before serving.

Tips & Variations

For extra softness, substitute half of the all-purpose flour with bread flour.
Use queso de bola for a traditional taste or cheddar for a milder, creamier flavor.
If you prefer a sweeter topping, increase the sugar dusting or add a light drizzle of condensed milk.
Make sure the milk is warm but not too hot to avoid killing the yeast.
Cover dough well during rises to keep it moist and prevent a crust from forming.

Storage

Store ensaymada in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days; reheat gently in the oven or microwave to restore softness. You can also freeze ensaymada for up to 1 month—wrap individually, thaw, and warm before serving.

How to Serve

The image shows six golden brown spiral rolls baked closely in a clear glass square dish, each roll having multiple light, flaky layers visible at the edges with a slightly puffed texture. The tops of the rolls have a shiny glaze with a light dusting of powdered sugar, giving them a soft white touch. The dish is placed on a dark cloth on a white marbled surface. In the blurry background, there is a stack of white plates and more rolls stacked on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ensaymada without instant yeast?

While instant yeast works best for quick rising, you can substitute it with active dry yeast. Just dissolve the active dry yeast in warm milk and wait until it becomes foamy before mixing it into the dough.

What can I use if I don’t have unsalted butter?

If only salted butter is available, reduce the added salt in the recipe slightly to balance the flavors. However, using unsalted butter is preferred for better control over seasoning.