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ensaymada recipe | www.foxyfolksy.comI have been craving for Ensaymada for some time now. That soft, sweet bread covered with butter and sugar then topped with lots of grated cheese. Ensaymada was adapted from the Spanish Ensaïmada but has evolved throughout the years to become what it is now that is loved by many Filipinos. The province of Bulacan is famous for this bread. I remember when we were little and our parents would go to Bulacan (my mother’s home province) for a visit, they would bring back home some special Ensaymada.

 

Try this soft and cheesy Ensaymada recipe. | www.foxyfolksy.comBack in those days, it was really just coated with butter, sprinkled with sugar then topped with cheese. Additional toppings of sliced salted egg made them a lot more special. The ensaymada that is popular nowadays are the really soft ones with buttercream frosting and topped lots of cheese which are also very tasty. This recipe is the later. I was reading a lot about making really soft Ensaymada and I am quite happy with the outcome of this recipe.

soft ensaymadaThe dough was really sticky and I was in a bit of a doubt if it is going to rise at all.  But I was surprised that it did rise and really well. I learned a lot from the process of making Ensaymada that I will have to edit my recipe for baked doughnuts. The trick, I learned, was patience… (actually, I fell asleep while waiting for the dough to rise..so.. ) after three hours of “waiting” patiently, I was amazed to see that my really sticky dough more than doubled its size..hehe…I did the same on my second and third trial (except for the nap) and the result was the same.

This recipe makes 16 soft, cheesy and delicious Ensaymadas.Try this soft and cheesy Ensaymada recipe. | www.foxyfolksy.com

4.8 from 13 reviews
Ensaymada Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup milk
  • ½ cup + 2 Tbsp. sugar
  • ½ cup shortening, softened to room temperature
  • 1 envelope instant yeast (about 7-9 grams or 1 Tablespoon) proofed in ¼ cup warm water with 1 tsp sugar
  • 3½ cup flour
  • 3 egg yolks
  • ¼ Tbsp salt
  • ¼ cup butter, softened to room temperature- for brushing
  • TOPPINGS:
  • ½ cup butter, softened to room temperature
  • ½ cup powdered sugar
  • 1 cup grated cheese (Kraft cheese)
Instructions
  1. In a mixing bowl, mix together milk, shortening, sugar and salt.
  2. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
  3. Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
  4. Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
  5. Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
  6. Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
  7. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
  8. Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
  9. Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
  10. Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
  11. Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.

Updated on April 7, 2017

I’ve been receiving a lot of requests for a video on how to make these yummy Ensaymada. At last, here it is! Enjoy! 

Try this soft and cheesy Ensaymada recipe. | www.foxyfolksy.com

For those who are asking about a mold you can use to make ensaymada, I found these at Amazon. But you could always use a muffin form or just do it without any mold, like how it is done before.

Try this soft and cheesy Ensaymada recipe. | www.foxyfolksy.com

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 91 comments

  1. Eloisa
    Reply

    Hi Ms. Bebs!

    What will happen if i used salted butter instead of unsalted to replace shortening? Thank you so much!

    • Reply

      Shortening is pure fat while butter is fat with some water. It will affect the texture and taste but it is should be still fine to substitute butter for shortening. Salted butter will, of course, make the dough salty but that is the main difference with salted and unsalted butter.

  2. Jenny
    Reply

    Hello can this be stored at room temperature? If so how long? Thanks

    • Reply

      Hi Jenny, sure you can for a couple of days but make sure they are sealed or better individually wrapped to prevent them drying out.

  3. Kristina Eleazar
    Reply

    Hi Bebs!

    For the topping, did you use unsaltedbor salted butter? Thank you and God bless!

    • Reply

      Hi Michelle, Yes you can knead it by hand for 5-10 minutes. It will be sticky in the beginning but will improve as you knead. Greasing your hands would help.

    • Reply

      Hi Angel, 1 envelope of instant yeast is usually 7-9 grams or you can also use 1 Tablespoon.

  4. Bong Bong
    Reply

    Hi Bebs,

    Your ensaymada recipe is perfect. Thank you for sharing it. I am in the middle of making my second batch! And everyone who has tried it has loved it!

    A tip for your readers who may have a difficult time getting the dough to rise. Here in the Northeast US, it can get quite cold and dry, which makes proofing dough tricky in the cooler months. An easy way to get around this is to use your oven as a proofing box. Put a glass bowl or glass baking dish on the bottom rack of your oven. Fill it with 3 cups of boiling water. Place your dough on the middle rack above the hot water and close the oven door – there is no need to turn on the oven! The hot water raises the temperature and humidity in the oven to a perfect environment for the yeast to thrive. Avoid opening the oven door if you can for the duration of the proofing. I am able to get two rises of dough using this method without refreshing the hot water.

    Hope this helps,

    Bong

    • Reply

      Hi Bong,
      Thank you so much for sharing your dough proofing trick! Really appreciate it! I will also try this next time. And thanks for the nice comment. 🙂

  5. Jigs
    Reply

    I’ve tried your Silvanas recipe and it came out really perfect not too sweet. Didn’t last 2 days at home. I’ve been on a lookout for the perfect soft and fluffy ensaymada recipe that could last for a few days with the same texture. Will try your recipe soon!

    • Reply

      Thanks for the comment Jigs! I always try to reduce the sugar or sweetness in all my dessert recipes as you will see. 🙂

  6. Ibyang
    Reply

    Hi Ms. Bebs,

    Your ensaymada recipe was so great I’ve been making it several times already here in Dubai. It is just time consuming for me because I just started baking and also started selling. I sell it because My family’s friends are asking if they can buy from me. I only make it when i have time. It is so good. Thank you for sharing!

    • Reply

      Hi Ibyang, thanks for the comment and it is so nice to hear that you are able to make a side income from it! Thumbs up! 🙂

  7. jo sta.maria
    Reply

    Hi Ms. Bebs, I’m quite desperate trying to make a perfect ensaymada. I followed your recipe however i cannot make it rise the second time (when i molded them). It was also a bit difficult molding them. I wish you had a video on this. Where could i possibly made a mistake? Thank you

    • Reply

      Hi Jo, I am working on the video and should be up soon. Meanwhile, here are some tips: Did you proof your yeast? Make sure it is active. If it rose the first time, too much handling afterwards can affect the second rising. It may need more time to rise and also if it is cold in your kitchen. Also note that when you let the dough rise too long (than what is needed) on the first rising, it may take a while for the second time. Just let the dough double its size on the first rising.

  8. Paula
    Reply

    Hi Ms. Bebs. Greetings from Canada. I just wanna ask what kind of cheese grater did you use? I like how the cheese looks like in your ensaymada. Thanks!

    • Reply

      Hi Paula, I used a regular cheese grater. What I normally do is position the block of cheese at 90° to the grater and press hard while grating so they are straighter and do not curl up. I used gouda cheese in this particular shoot.

  9. sherry
    Reply

    Hi! I tried this ensaymada today and it turned out great. I followed the recipe as is. My husband loves it. I just have a question with regard to its shelf life? Coz some relatives are requesting for some and they are from a different state. just wondering how many days will it usually last? Thanks

    • Reply

      That’s great Sherry! As for shelf life, I would say 3 days or maybe 5 max if not stored in the fridge. I haven’t got the chance to test it longer than that. Wrap each ensaymada in cellophane or plastic wrap so they remain moist.

  10. Grace
    Reply

    Hello! I tried this yesterday, and it was very nice. I may have been impatient and only waited for 2hours instead of 3, so my bread is not very fluffy (I imagined something like milk brötchen fluffiness) but it was all right. Kind of like Hizon’s ensaymada bread. Gouda cheese is also good to use! I want to post my finished product here but I don’t know how? Thank you!

    • Reply

      Hi Grace, please send it to bebs@foxyfolksy.com and I can attach it here! Sometimes the waiting time may vary depending on how cold or warm it is. Someone mentioned adding potato flakes to make it softer, but I think the water roux method will make it fluffier, like the one I used for making white bread . I will try both when time permits and will update you here! 🙂

      • Grace
        Reply

        Ohhh okay, I look forward to it! Maybe I’ll do it again pag sinipag ako haha. Thanks again! 🙂

  11. Ronald Huelar
    Reply

    Hello Miss Bebs..how are you doin’? Hope everything is fine. 🙂
    I just want to ask if would you recommend an ensaymada recipe with potato flakes (or some would use mashed potato) on its recipe? They say that it makes the bread a lot softer and more improved. If yes, can it be added on your existing ensaymada recipe and how much of it should be used?
    Thank you so much for sharing your knowledge in baking and cooking. 🙂 it helped me a lot in my daily life as a baker. Regards! 🙂

    • Reply

      Hi Ronald, I also read about that but I haven’t tried it myself. Will think about it next time I make a batch and will update this post about it! Thanks!

  12. Aileen Roeckelein
    Reply

    Hi Bebs,
    Thank you for your recipe. I baked this today using the bread machine to knead and it came out the way I expected it to be.
    I also used shortening (Biskin) and stuffed half of the ensaymadas with Halaya (buti na lang merong ube sa asia shop) and the other with butter and sugar. Although I didn´t find Pinoy cheese at the Asia shop, a Filipina told me, I can use shredded mozarella and so I did. Taste soooooo good! Thanks and more power to you.

  13. Ronald Huelar
    Reply

    Hi Miss Bebs, me again..I forgot to ask what kind of flour should be used? All purpose flour or bread flour? Thanks again. 🙂

  14. Ronald Huelar
    Reply

    Hi Miss Bebs…I am happy to find your ensaymada recipe. 🙂 I have been looking around for the best recipe but I guess I have found it through you. I will buy the ingredients the soonest time and start working on it.Hope it will turn out as good as yours…haha…I have few questions though. What kind of butter is better to use, salted or unsalted? Should we consume the 3 1/2 cups of flour? And if one recipe yields for 16 pieces of breads, around how much each weighs? Thanks so much Miss Bebs. Will update you soon 🙂

    • Reply

      Use unsalted butter because the recipe has salt included or use salted butter and omit the salt.
      Yes, you will use all the 3 1/2 cup of flour and maybe a bit more if the dough is too sticky but try not to add too much or it will be dense and not so soft.
      As for the weight, sorry but I didn’t measure them, just divided the dough into 16. ?

  15. Nona
    Reply

    Hi Bebs,
    I did the ensaymada today and I am so happy that it was so soft. I sent pictures on your email to show to you. I was hoping to add purple yam jam but I was not able to buy one, instead I put cheese and nutella for filling. My youngest son was so happy and he said it tasted so good. I need more practice in doing the perfect coil of it before placing in the individual pan. I knew this is much softer one because I did made one before but your recipe is simple and easy to follow and best of all, it is good tasting. I was not able to put the buttercream because i was not able to buy the powder sugar. Thank you so much Bebs. Looking forward to more recipes on your site.

  16. Kim
    Reply

    Hi Bebs,

    Thanks for the recipe, I made it the other day and my family loved it. The ensaymadas are comparable to the ones sold by bakeries as special ensaymada. Thanks again.

  17. MM
    Reply

    Mine came out on the denser side. The taste was good, though. What do you think I did wrong? Would kneading affect the bread’s texture?

    • Reply

      Maybe you added too much flour?? Or the dough was not given enough time to rise on both times…it could also be the yeast used…

  18. L.R.
    Reply

    I wish i can post the pic that i took with my tasty Ensaymada using this recipe… though I upgraded it but still turned Delishhh… family and friends requesting more to bitesss…

  19. abbie
    Reply

    Hello Bebs! Anong butter pwede gamitin? Wla ako makita shortening dto s holland..o iba lng yta ang name.. how long u can keep the ensaymada?salamat

    • Reply

      Hi Abbie, try to look for brands like Palmin or Biskin. You can also try asking someone local and describe it to them. Pero kung wala tagala, just use unsalted butter. I cannot really say how long it can last, nauubos kasi lagi agad..hehe…but without the cheese and frosting and placed in an airtight container it could a couple of days.

  20. ethan
    Reply

    Hello! We dont have small packet of yeast here in our place . Ilang grams of yeast ba per recp?

  21. Hazel May Delima
    Reply

    Hi, i want to try your recipe of ensaymada, tried other recipe and my husband loves it (since he is German he doesn’t know what the real ensaymada in the Phils taste like) but he requested me to make another one. Since i was not satisfied with the result of my first attempt i wanna try your recipe. I just want to know what cheese in the German market you used. I used the cheddar cheese (kerrygold) it taste good but not for ensaymada. Thanks for your time! Thank you for sharing your recipe!

    • Reply

      Hi Hazel! This was also difficult for me, I mean, to find a cheese in Germany fitting to Ensaymada. I find Emmentaler too be to bland for this so I tried Gouda, which was slightly better but the problem is it hardens after a while so I will not grate it and then let in sit on top of the ensaymadas too long. I looked online for Velveeta (from Kraft) but they are are quite pricy. So maybe you can try looking for “our” cheese in Asian shops. Goodluck!

  22. Beah
    Reply

    Hi! I just saw your post and I would absolutely love to try this recipe. I just want to ask what type of cheese you used and if I’m going to use butter is it also the same amount as the shortening? Thank you!

    • Reply

      Hi Beah, thanks for dropping by…as for your questions please see previous comments for some tips from me and the others who have tried this recipe…and if using butter just use same amount for shortenibg as indicated in the recipe…?

  23. Joanna
    Reply

    Hi! If I used evaporated milk instead of fresh milk, will I used the same measurements? Thanks

  24. Edith
    Reply

    I’ve been trying to make ensaymada, and didn’t turned out very good, then I Found your site, and I’m going to try it, ty for sharing!

  25. cely agaton
    Reply

    hi bebs is it o k to use bread flour instead of all purpose flour? pls advice. tnx

    • Reply

      I haven’t tried using bread flour for ensaymada although some use them interchangeably…but bread flour usually yield a heavier and denser loaf and chewy bread so I would not suggest it if you want to get soft ensaymada.

  26. Mel
    Reply

    Hi Bebs,

    I tried your recipe last week and I am very impressed with the outcome. I tried a couple of ensaymada recipe but yours is PERFECT. I just made a little changes, I add 3 tbsp. flour so that it will not very sticky and aside of spreading butter I also sprinkle a pinch of sugar and cheese before I roll it… Oh and may I know what is the size of your moulder you used? Because I used the cupcake baking tray only.

    • Reply

      I got my ensaymada moulds from Phils.but they are a bit bigger..I also use muffin trays and sometimes my silicon muffin moulds but they all turn out good..?

  27. Patrick Mahon
    Reply

    I tried this recipe but it hasn’t risen. Can you elaborate how you mix the shortening with milk and sugar and salt? I used Trex vegetable fat but it didn’t mix with the milk and was like curdling texture.

    • Reply

      The problem with rising could be from the yeast you used. Try proofing it first to be sure that it is working.
      I usually just mix the milk, sugar, salt and shortening in a mixer. Make sure that the shortening is not cold..try warming it a bit in the microwave for maybe 5 seconds. Or mix the sugar and shortening first until well blended and add the milk last.

    • Reply

      Hi Melonie, katulad eto ng lard which is from pig fat pero usually gamit ko is vegetable shortening kasi walang amoy and after-taste ng lard. You can also use butter kung walang shortening na available.

  28. NanaBanana
    Reply

    hello,

    I’m new to your page and your ensaymadas look yummy! I’d like to ask if I could bake them on a muffin pan?

    thanks!

    • Reply

      Welcome to Foxy Folksy!I do not see any problem with baking them in muffin pan…you could also bake them without any pan or form at all like the original ensaymadas were bake before.

  29. Madiss
    Reply

    hello there please include the softest pillowy loaf bread like Gardenia. thank you.

    • Reply

      Hi Madiss… your wish is my command! White loaf bread is now on my to do list and I will look and try to find the softest and the most pillowy one I can find and will share it as soon as I can…

  30. Anna
    Reply

    I actually made this last night using the dough hook and it was spot on! My non-Filipino co-workers and neighbors loved it! Thanks for sharing!

  31. Anna
    Reply

    Hi! This looks good and yummy! When you used the mixer, did you use the wire or the dough hook? I would love to try this soon. Thanks!

    • Reply

      Hi Anna, I used the paddle attachment on this one. If you do not have it, you can use the wire/whisk for the first 2 steps and then the dough hook for step 3.
      Goodluck on your Ensaymada and I hope to hear your success story about it too…

      • Anna
        Reply

        I actually made this last night using the dough hook and it was spot on! My non-Filipino co-workers and neighbors loved it! Thanks for sharing!

  32. Joy Ingal
    Reply

    Hi Bebs,

    Do you have video that we can watch on how the procedure goes. My daughter likes ensaymada and I want to challenge my self, hehehe. i want to bake for her and for the whole family.

    • Reply

      Hi Joy, I did took some videos but I still have to edit. But since you asked for it then I would do it soonest and tell you about it! 😉

  33. Anne O'Hara
    Reply

    Hi!
    First time visiting your blog …everything looks great! May I ask what kind of milk and cheese you used in the ensaymada recipe?
    Thanks!

    • Reply

      Hi Anne, thanks for visiting. I tried using fresh milk and the equivalent of evaporated milk in Germany (they called it condensed unsweetened milk here) and they were both fine..but the evap was tastier :-). As for cheese, if you can get hold of Kraft Eden or Quickmelt cheese or I think Velveeta if you’re in US as they lasts longer at room temperature. I tried Gouda as they are easier to get here and it was also good but they dried and hardened after leaving them on top of the ensaymada overnight in a box.

  34. leah
    Reply

    just wanna ask kung ilang grams/tablespoon po kya ung 1 envelop ng yeast kc po ung yeast ko is ung naka repack. Marami po ung 1 balot. Thanks po

  35. Emy
    Reply

    Hi bebs, when do you use the yeast ?there is no mention of the yeast in the procedure..thanks love your blog, em

    • Reply

      Hi Em, sorry for the overlook but I added it to the recipe now…thanks so much and goodluck with your ensaymada. I would love to hear about the outcome. 🙂

  36. Shirley
    Reply

    Hi, Bebs! Well, I ended up using shortening instead of butter because like you I got intrigued! My ensaymadas turned out good, soft & fluffy. I did have difficulty working with the dough because it is quite sticky. I ended up adding few tablespoons of extra flour. The other changes I made is to lessen the sugar to 6 tablespoons (personal preference) and 1/2 of teaspoon of salt. Also, I don’t think on the instruction it tells you when to add the yeast, is it possible to add it there? I just kind of winged it. Overall, it turned out really well. Thank you for sharing your recipes. How about Hopia Munggo for next time 🙂 Have a great day!

    • Reply

      Glad to hear that your ensaymadas turned out well! 🙂
      Hopia Munggo!!??? now that sounds like a challenge…and I gladly accept! I have to research about it first though and maybe call my sis-in-law for some advice and do some trials…but will share it with you once I get it right! I will personally e-mail you! 😉

  37. Shirley
    Reply

    Thank you for the quick reply. I’ll let you know how mine turns out. Also looking forward to trying some of your recipes here. They all looked good and yummy! Have a blessed day!

    • Reply

      I would love to hear how it turns out with your ensaymada…actually I am now intrigued I might try it myself..;-)

  38. Shirley
    Reply

    Hello!
    Is it okay to use butter instead of shortening? Is there a difference in taste and texture? Also how long will the ensaymada keep? Is it best to put it in the fridge or countertop?

    • Reply

      Hi Shirley, yes you can use butter if you do not have shortening, others actually prefer it over shortening but use unsalted one. As for how long it keeps…hhmmm..hard to say. At room temperature maybe a day or two because of the cheese. In the fridge, maybe a bit longer then you can reheat them in microwave. They should be in a tightly sealed container so they won’t dry out if you plan to store them.

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