Ensaymada Recipe
I 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.
Back in those days, ensaymada was simply 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 is 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.
While in the process of making it, I have to say that the 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.
Updated on April 7, 2017
For those who are asking about a mold you can use to make ensaymada, I found these on Amazon. But you could always use a muffin form or just do it without any mold, like how it is done before.
I’ve been receiving a lot of requests for a video on how to make these yummy Ensaymada. At last, here it is! Enjoy!
Ensaymada Recipe
Ingredients
- 1 cup milk
- 1/2 cup + 2 tablespoons sugar
- 1/2 cup shortening -softened to room temperature
- 1 envelope instant yeast (about 7-9 grams or 1 tablespoon) - proofed in 1/4 cup warm water with 1 teaspoon sugar
- 3 1/2 cup flour
- 3 egg yolks
- 1/4 tablespoon salt
- 1/4 cup butter - softened to room temperature- for brushing
TOPPINGS
- 1/2 cup butter - softened to room temperature
- 1/2 cup powdered sugar
- 1 cup Kraft cheese or other grated cheese
Instructions
- In a mixing bowl, mix together milk, shortening, sugar and salt.
- 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.
- 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.
- 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.
- Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
- Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.
Hi, I would just like to ask what is the size of the brioche mold you used on this recipe? Planning to try the recipe soon 🙂
They were about 3-inch in diameter but I also sometimes use bigger molds.
Thanks for the recipe.So glad I chose yours.. 🙂 It`s a success ! . I`m now testing to keep the dough in the fridge and bake it the next day. And I baked some to test the shelf life. without the toppings .
That is great Lizz! Mine only lasts for a max of 2 days…they are all gone by then! So I haven’t got the chance to test for shelf life! 😉
Hi Bebs. I tried this ensaymada recipe of yours and I must’ve done something wrong or there was something that I did not do correctly. My ensaymadas turned out a bit dense, a bit hard, and a bit dry. I followed your recipe EXCEPT that I used Baker’s Best margarine instead of shortening. My dough seemed okay because it was a bit sticky (but not wet) and very stretchable and elastic, almost like the consistency of bubble gum. But my finished product was not good. 🙁
p.s. I could send you pictures of my ensaymada.
Hi Icee, I’ve never tried using margarine before for making any bread dough but it could be the culprit as it has lower fat content than butter or shortening and is known to make tougher baked products. If you do not have shortening use butter or vegetable oil.
Hello Beb! Your recipe looks delicious. I’m on a low carb diet, was wondering if it will work the same if i use almond flour in replacement for the APF and swerve for the sugar?
I’m afraid not Chi, as almond flour does not have gluten which is needed for this kind of bread/rolls. Although I read somewhere that you can replace a portion of it for like 1/3 cup, but I cannot guarantee the outcome and that is still a lot of carb for you anyway…
Hi,
I was wondering what size of mold did you use for the ensaymada? Thanks for sharing your recipe!
Beth
Hi Beth, I used slightly bigger molds for cupcakes. If you do not have them, cupcake size is also fine.
Vegetable shortening po ba?
Yup Shan, Crisco or the likes..
Hi Bebs!
I am one of your fans! I frequent your website for the recipe’s and your photography 🙂
You mentioned that your mom is from Bulacan, would you have the recipe for the Bulacan tamales? It’s a sweet dessert, not the one with the meat. Can you make that too?
I will definitely try to make this ensaymada. looks soooooo good
Hi Joyce, I will ask my Mama if she knows it and a good recipe for it…
Hi,
Glad to know you are living in Germany! Reader from Switzerland here. 🙂 May I ask what kind of yeast did you use? Will the “hefe” like from Dr Oetker work? That’s what I only have. And can you please suggest how to make the dough rise in an oven? We don’t have warm area right now coz it’s winter. Thanks in advance for your reply!
Hi Stella, Dr. Oetker should work or any other brands. Just follow the instruction but I think most of them are the instant dry yeast kind that you can directly add to flour. What I usually do is, I turn the oven on for 5 minutes at 50°C, then put the bowl of dough with the top covered in a clean kitchen towel in the oven (lowest rack)and turn the oven off and wait until it about doubles in size.
Hello Bebs, any thoughts about adding dough improver? thank u in advance for responding ????
Hi Amie, I haven’t used dough improver in any of my bread and the truth is I don’t think I ever will. Not many people have them or use them for baking (like me) and I usually write for them. I was also reading some forums with people having not so good experience using them so I think I have to pass. Although I have to admit it makes me a tad curious…so maybe I will try it (if I can find any) just to see and compare. But since my homemade breads are working fine without it, might as well skip it. ????
Gd day ms bebs,
I’m planning to try D’s ensaymada recipe. Just wanna ask if I may substitute cake flour and hm do I need
Tnx so much,,,
Heidi
Hi Heidi, just use the same measurement.
Hi, thanks for sharing. This must be really good based on the amount of positive feedback! May I ask if this comes close to Mary Grace’s ensaymada? Thanks!
Hi R, currently, I am not able to answer that because I haven’t tried Mary Grace’s ensaymada yet. Will get back to you once I do. But like you said, this recipe is tried and tested not only by me but also by a lot of my readers..so might as well give it a try yourself :-).
Hi. I would to try your recipe but I only have instant dry yeast. How do you use it in your recipe? Thank you!
Hi Donna, use the same amount and you can add it directly to the flour if you are sure that your yeast is still good.
The buns look delicious but I’m curious as to what kind of cheese is “Kraft” cheese? I’m in Canada and AFAIK Kraft is a brand of cheese not a kind. 🙂
Yup, that is the usual brand we use or you may use something similar (try Velveeta). We usually use processed cheese here in the Philippines as they are cheaper and usually lasts longer even at our very warm temperatures. You can also use cheddar cheese if you like but.
The best! Made them today and super big hit sa family super soft and fluffy nung bread next time gagawin kong cinnamon roll ung dough ????????????????????????????????Thanks for the recipe!
Hello!
I have tried a couple of ensaymada recipes before I tried yours and after that, I can say I have found the one! Thanks to your yummy recipe, I have started selling it to friends and online. I have made four variants with my buttercream frosting. Again, thank you so much for your wonderful creation. More power and Godbless!
Cecile ❤
Hi Ms. Bebs,
I am a super fan of yours 🙂
ginamet ko po salted butter kc wala akong lard as shortening but it turns out soft, moist and fluffy naman po.
baka po meron kayong recipe for Ube Ensaymada please?
thanks,
Shery
Hi Shery, thanks for sharing your version of using salted butter instead of shortening and I am glad it turned out well. I will add your request of Ube ensaymada to my list. ????
What kind of flour did you use
I used all-purpose flour.
Hi there! Can you confirm the yeast amount? 1 packet is 2 and 1/4 teaspoon but your recipe says 1 envelope or 1 tbs. should I put 1 tbs if I don’t have the individual packets? I want to try your recipe because it looks amazing! Thanks!!
In my search for the perfect ensaymada that I want, I come upon your recipe and so glad that this is the one I chose among hundreds of recipes I found. So fluffy and so soft even after several days. According to my work buddies, this recipe is so much better and yummier than this famous Filipino owned Ensaymada Project here in Los Angeles . I made 4 different flavors/varietes using your recipe as the base. Thank you so much!
Aawww…thank you Mary for such a wonderful comment! ????
Hi! Its my 1st time to make ensaymada and this one is perfect. Should I just double the recipe when making more than 16 ensaymada? Im planning of accepting orders.for.this ensaymada. Hope you can send me recipe for 100pcs ensaymada. Thanks you… God bless!
WOW! 100 Pcs! That’s a lot! Unless you have a big oven and commercial dough mixer, I would suggest to just do it in batches. You can double the recipe to make 32 pcs. in each batch so you only need to make 3 batches.
Hi mam bebs,
What flour did you use in making ensaymada?..tnx
HI Shiela, I used all purpose flour.
These turned out absolutely perfect! Im just sorry i halved the recipe -I should have made the whole 16!!
Hahaha! I know! Sometimes even the 16 pieces are still too less and there are just two of us!
Hi, I’m following and making your recipes… I tried already your pandesal, cheese bread and I’m going to try the ensaymada this weekend.. Hope it will be a success… I can’t find shortening here in Ireland so I’m presume butter is okay? Thanks a lot for your recipes it made me feel I’m in pinas.. Keep posting new recipes and baking! God bless!
I am glad you are enjoying the recipes, Cyril!
Hi bebs, I made the ensaymada today and it turned out so fluffy and soft.. I put some monggo filling with it as well.. It made me come back to pinas…Thank you for the recipes! Please keep posting new Filipino bread recipes. ????????????
Hhhhmmm sounds yummy! Makes me want to make Monggo bread! ????
Hi! Thank you for this one! I followed every detail. Turns Fluffy and Perfect! I think, the shortening really do the trick. Thanks again! If you dont mind.. Can you please make some Monkey Bread, and share it to us also? I am so so excited to try your yeast bread recipes since I tried this perfect one.
Really glad that you enjoyed the Ensaymada recipe! I didn’t know what monkey bread was, but now, after looking it up, I definitely will have to make it! ???? Thanks for the very nice comment and for the request as well!
I made these today for the 1st time. Had ensaymadas for the 1st time when I was in the Philippines a couple weeks ago & knew I needed to find a recipe to make them myself! These were amazing!!! My family went nuts over them! The only change I made is I sprinkled just a tiny bit of cinnamon sugar on the rolled out pieces after brushing them with butter & then topped with the glaze only, no cheese.
I make this ensaymada today and it turned out awesome though I make some changes in the recipe, I used olive oil margarine instead of lard( healthier) cream cheese for the toppings and I used Armstrong old-fort cheddar cheese.
Hi i tried your recipe but it was hard . The yeast doesnt rise up. And may i ask what shortenjng do you use? Is it ok if i use lard as shortening
Hi Lily, from your description, it seems that your yeast is dead. It could be that it is dead to start with (expired or was exposed to heat) or it died while proofing if your liquid is too warm.
Using lard should be fine.
Just made these AMAZING EMPANADAS!!!
Thank you so much for sharing your recipe!
They turned out THE MOST PERFECT BREAD IVE EVER MADE & ive made a few.????
Thanks for your very nice comment Stephanie!
Hi Bebs,
I tried your recipe today out of curiousity and it turns out perfectly well. I haven’t change anything except the topping. I did used the margarine by brushing it & sprinkled a little bit of the granulated sugar….. I did not put any cheese on top. It’s yummy, fluffy & soft…the texture is awesome. Thank you.
Hi, I am craving for this for sometime now and I am thinking of making it later. However, I couldn’t find shortening here in Oz. I read that I can use either lard (pork fat) or Copha (solidified coconut oil) for baking. I don’t know which one is better though. Which do you think I can use which would yield the same result as your ensaymada? Hoping to hear from you soon. Thank you!
Hi Ynna, I know lard was (and is still used) for cooking and baking even before the vegetable shortening became a thing, so I would go with lard. When it comes to the taste, I still think lard will fit better than Copha.
Thanks for your reply, Bebs! Follow up question: would the ensaymada have a porky taste if i use lard since it is pure animal fat?
Hi Ynna, I do not think it so, as I said it was and is still is commonly used for baking. You can also try using butter if you like.
I tried your recipe 2 days ago and it’s so soft, fluffy and yummy. Only added half cup of flour. I live in a cold climate country (24 degrees) so had to put the dough in the oven with hot water under it and it rise in an hour 🙂 Will do it again next week. Thank you for sharing your recipe.
Glad to hear it, Vilma! Thanks for the nice comment! ????
Hi Bebs,
I haven’t tried your recipe yet, I’m in search of easy recipe and your recipe caught my attention as it doesn’t need butter ro make the dough… I have lactose intolerance and it’s so hard and expensive to buy non-dairy butter. I will surely try this and I will let you know how it turn out. Thanks!
Best regards,
Karen
i tried your recipe coz i really love ensaymada but it didnt turned out well my dough didnt rise it collapsed my dough is so wet. is the milk’s measurement 1 1/2 cup or just 1 cup
please help????????
Hi Miki, it says 1 cup and it also says if it is too wet to add some more flour but that the dough is supposed to be sticky, but not wet. A wet dough, of course, will have difficulty to rise. It also helps when you knead the dough longer, it loses some of the liquid and stickiness. Hope that helps…
Hi again,
My second try of your ensaymada recipe was a success…i made it yesterday followed all your tips.i was really glad it turned out great🙏🏻Thank you very for sharing this recipe….God bless
That is good to hear Miki!
Hi there! Your recipes are so tempting! I really wanna try this recipe soon coz it looks good and tasty, by the way, what kind of milk did you use in this recipe? Is it okay if i will use evaporated milk? Thanks.
Hi Natskie, I actually prefer using evaporated milk. It makes it taste milkier. ☺️
Just made this and it turned out soooooo good.. so soft, fluffy and yummy! Although my dough expanded a bit after 2nd rise since I didn’t use any molder. Still the taste is still a winner! Thank you so much Bebs for the recipe.. ????????????
That is great Loren. Thanks for the 5 stars! ????
Hi Bebs,
Just wanted to know if I can use active dry yeast instead?
Of course you can Loren. Same amount as indicated in the recipe and just follow the package instruction. You can also use fresh yeast if you have it. ????
I tried your recipe today. Its soft and fluffy. My family loved it. Sold out in 1 day only ????
So happy to hear that Connie!
Hi there I wanna try this recipe today… wondering if I could substitute the shortening for a butter instead? as I don’t have it at home at the moment .. Anyways, thanks for sharing this recipe from reading all the comments seems to me it is perfect recipe ! I am excited to try it out 😉
Hi Geline, the shortening is supposed to make it fluffier but sure you can use butter instead if its what you have at the moment ????. It might not be as fluffy but butter taste better anyway haha!
Cane out perfect! I wouldn’t change anything on this recipe. I love it and my whole family loves it! Thank you Ms. Beb!
Happy to hear that Lainey! ????
Hi Ms. Bebs!
What will happen if i used salted butter instead of unsalted to replace shortening? Thank you so much!
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.
Hello can this be stored at room temperature? If so how long? Thanks
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.
Hi Bebs!
For the topping, did you use unsaltedbor salted butter? Thank you and God bless!
Hi Kristina, I used unsalted butter.
Hi! Can i knead the dough by hands? Thank you
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.
How many grams is one envelope instant yeast?
Hi Angel, 1 envelope of instant yeast is usually 7-9 grams or you can also use 1 Tablespoon.
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
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. 🙂
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!
Thanks for the comment Jigs! I always try to reduce the sugar or sweetness in all my dessert recipes as you will see. 🙂
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!
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! 🙂
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
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.
Thank you Ms. Bebs for your reply. I truly appreciate it.
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!
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.
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
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.
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!
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! 🙂
Ohhh okay, I look forward to it! Maybe I’ll do it again pag sinipag ako haha. Thanks again! 🙂
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! 🙂
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!
thank you for sharing different recipes its a great help…..awesome
You’re welcome Emily!
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.
Thanks Aileen, will think about this when I make them again, sounds good!
Thanks Aileen, will think about this when I make them again, sounds good!
did u use a kitchenaid stand mixer?
Hi Nicolette, I used a 7-speed Bosch stand mixer. 🙂
Hi Miss Bebs, me again..I forgot to ask what kind of flour should be used? All purpose flour or bread flour? Thanks again. 🙂
I use all purpose flour. ?
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 🙂
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. ?
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.
I am so glad all turned out well with your ensaymadas, they look yummy!
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.
Thanks Kim and I am glad that you and your family loved it!
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?
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…
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…
Hi LR, send it to me and I will post it here! I am glad to hear that it was a big hit with your family and friends!
Here are your yummy-looking enasaymadas, LR. Thanks for sharing the photo!
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
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.
Hello! We dont have small packet of yeast here in our place . Ilang grams of yeast ba per recp?
Hi Ethan, 10 grams or about a tablespoon should do it.
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!
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!
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!
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…?
Hi! If I used evaporated milk instead of fresh milk, will I used the same measurements? Thanks
Hi Joana, I actually use evap. milk for making these ensaymada because they taste more milky ?
wow one of my favorite ! 😀 thank you for sharing the recipes
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!
hi bebs is it o k to use bread flour instead of all purpose flour? pls advice. tnx
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.
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.
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..?
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.
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.
Ano po hung shortening
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.
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!
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.
hello there please include the softest pillowy loaf bread like Gardenia. thank you.
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…
Hello Ms. Bebs I am so sorry I didn’t noticed your reply. I was so happy reading your Softest fluffiest bread loaf. Wow thank you so much for being so kind. May the Lord bless and keep you more. I will be msking it tonight and I am so duper excited.
You’re welcome, Madiss, and I do hope you like it! I also used this loaf recipe to make Cinnamon French Toast Sticks. You’ve got to try them! ☺️
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!
Good to hear that it all went well! 😉
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!
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…
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!
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.
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! 😉
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!
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.
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
Hi Leah, 7 grams or kung may measuring spoons ka, 1 Tablespoon. 🙂
Hi bebs, when do you use the yeast ?there is no mention of the yeast in the procedure..thanks love your blog, em
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. 🙂
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!
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! 😉
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!
I would love to hear how it turns out with your ensaymada…actually I am now intrigued I might try it myself..;-)
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?
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.