Here’s a Classic Ensaymada Bread Recipe—a soft, buttery Filipino sweet bread topped with butter, sugar, and cheese. This version is rich, fluffy, and perfect as a merienda or special treat.
🧁 Classic Ensaymada Recipe
Ingredients:
For the Dough:
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3 ½ cups all-purpose flour
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¼ cup white sugar
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2 ¼ tsp active dry yeast (1 packet)
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1 tsp salt
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¾ cup warm milk (about 110°F or 43°C)
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3 large egg yolks
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½ cup unsalted butter, softened
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¼ cup water (as needed, to adjust dough texture)
For Topping:
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½ cup softened butter
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½ cup white sugar
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1–1½ cups grated cheddar cheese (use sharp or Eden cheese for a classic Filipino flavor)
Instructions:
1. Activate the Yeast
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In a small bowl, combine warm milk and 1 tbsp sugar. Sprinkle in the yeast and stir lightly.
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Let sit for 5–10 minutes until it becomes frothy.
2. Make the Dough
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In a mixing bowl, combine flour, remaining sugar, and salt.
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Add the yeast mixture, egg yolks, and softened butter.
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Mix until a soft dough forms. You can use a stand mixer with a dough hook or knead by hand.
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If the dough is too dry, add 1 tbsp of water at a time.
3. Knead and Rise
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Knead the dough for about 10–15 minutes until smooth and elastic.
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Place in a greased bowl, cover with a towel or plastic wrap, and let it rise for 1–2 hours or until doubled in size.
4. Shape the Ensaymada
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Punch down the dough and divide into 10–12 equal pieces.
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Roll each piece into a long rope and coil into a spiral (like a snail shell).
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Place each coil into greased ensaymada molds or muffin tins.
5. Second Rise
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Cover the shaped dough and let rise again for 30–45 minutes until puffy.
6. Bake
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Preheat oven to 350°F (175°C).
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Bake for 15–18 minutes or until lightly golden.
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Let cool completely before adding toppings.
Topping and Finishing:
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Generously spread softened butter over each ensaymada.
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Sprinkle with sugar.
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Top with a generous amount of grated cheese.
📝 Tips:
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You can also add ube, ham, or salted egg for variations.
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Store in an airtight container for up to 3 days. Reheat briefly for a soft texture.