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Ensaymada Recipe

Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy! |

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.


Try this soft and cheesy Ensaymada recipe. |

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.

soft ensaymada

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 ) 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. |

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, it is here! Enjoy! 

4.91 from 43 votes

Ensaymada Recipe

Try this ensaymada recipe for that soft, sweet bread covered with buttercream then topped with lots of grated cheese. Just yummy!
Course Dessert, Snack
Cuisine Asian, Filipino
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 325 kcal
Author Bebs


  • 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 (1/4 oz) 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


  • 1/2 cup butter - softened to room temperature
  • 1/2 cup powdered sugar
  • 1 cup Kraft cheese or other grated cheese


  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.

Recipe Video

Nutrition Facts
Ensaymada Recipe
Amount Per Serving
Calories 325 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 69mg 23%
Sodium 340mg 14%
Potassium 68mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 0g 0%
Sugars 10g
Protein 5g 10%
Vitamin A 8.4%
Calcium 12%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Try this soft and cheesy Ensaymada recipe. |


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 Post Has 212 Comments
  1. I tried it and went really well. My only issue was the cheese gets hard after a few hours even if I wrapped the ensaymada in sandwich paper. We don’t have kraft cheese here in Stockholm as most if not all of their produce are locally sourced. So I used their normal grated cheese. Any sugggestions on how to keep the cheese soft and last longer than a day?

    1. Hi Elle, had the same problem in Germany. I had to bring the cheese from the Philippines and freeze them. What if you just add the cheese before serving them?

  2. Thank you for the recipe! I also used 1/2 c canola oil instead of shortening and the dough is not sticky but the bread itself after baking is really soft and fluffy. I made it last night at until now it is soft. I’ve used nutella instead of butter in half of it because my daughter loves nutella and it turned out really good! Next time i will try ube. Thanks again for the recipe!

  3. Hi! Ask lang po if pwd gamitan ng breadmaker yung recipe na to? And meron po ba link nung vid kasi di ko po makita kung saan banda sa post. Maraming salamat po. 🙂

    1. Hi Ann, I have not tried a breadmaker so I cannot really say if it will work or not for this recipe.
      The video should play at the bottom just below the recipe box. There was some error but should work properly now.

        1. Hi Van, I use all-purpose flour and yes, it is supposed to be sticky. The secret is working fast. Try to oil your rolling pin a bit or sprinkle some flour on the surface of the dough.

  4. Hi 🙂 Am going to try making this very soon but I just wanted to make sure. When you say 3 ½ cups of flour is that about 450 grams? Thank you!

    1. Hi Jenna, yes about 450 grams. If you scroll down a bit just below the ingredient section you will see there is an option to convert from US customary to Metric. Just click metric to see the converted measurements.

  5. Step 2 says to add the “bloomed “yeast”. Does “bloomed yeast” mean 1 tbsp yeast + 1/4 cup water + 1 tsp sugar? Or does it just mean 1 tbsp yeast straight from the packet?

    1. Hi Michael, blooming or proofing yeast means adding the yeast to 1/4 cup lukewarm water and 1 Tbsp sugar, then waiting for it to ‘bloom’ or create bubbles or foam to know that your yeast is still good.

      1. I made another batch and used High Grade Flour and shortening. They were fluffier and lighter in flavour. Thank you for sharing your recipe 🙂

  6. Hi BEBs!! Thanks for sharing your recipe!!! I followed evrything and it turned out really good … soft anf fluffyeven in room temperature for couple of days.. my only concern is my bread turned brown at the bottom.. what sould i do???i baked mine 20 minutes in 300 degreea but still brown..thank you!!!

  7. Hi Bebs,
    I will try this today cause i’ve been craving for this kind of ensaymada i just hope it turns out well.
    Can I use fresh milk instead of full cream milk and since it is the only one i have right now. What’s the difference?
    Thank you for this recipe.

  8. Hi Bebs,
    I tried your recipe tonight and I used a bread maker. The dough was really sticky, I would say it had almost like a slime consistency, was it normal? So I have to sprinkle the bench with so much flour and even the dough so that I can knead it with a rolling pin. I’m letting it rise now and I hope it will be soft and yummy like yours 🙂 I’m just hoping that the flour I sprinkled on the dough will not affect the texture. Will let you know how it goes 🙂

    1. Hi Elaine, yup it is really sticky and usually, I would use a bench scraper to help me knead it and roll into form. The trick is to work with it as fast as you can so it does not have the time to stick to the hands and to the counter.

  9. Hi Beb! Thanks for sharing this perfect Ensaymada recipe. When I tried your recipe the first time, I didn’t even get the chance to wrap it in cellophane (It was initially supposed to be given as a gift.). It disappeared so quickly!

    I’ve made some changes, though, since I don’t have some of the ingredients. For the shortening, I used canola oil instead. And my ensaymada turned out as soft as a pillow! My friends even told me that it even tastes better than Mary Grace’s.

    Thank you so much!

    1. Wow Rowsie! That sounds just great and I am glad it turned out perfect using canola oil since some of our readers are also asking about an alternative to shortening. I would definitely try it as well. Thanks for the comment and stars and the tip! 😘

    2. Hi Rowsie, just wanna ask if you used canola oil in replacement of shortening, can you please share to us your measurement of canola oil? Thanks a lot.

      1. It’s the same measurement as the shortening (1/2 cup). Aside from that, I just followed the rest of Beb’s awesome recipe.

  10. The recipe is awesome! Thanks for sharing. I was happy with the texture and taste. One question though, does kneading the dough makes the bread a bit hard if its no longer warm? My bread is a bit hard after it turned cold. Its no longer soft and fluffy. Thanks!

    1. Hi Myla, this is a common thing for homemade bread as we do not use bread softener like commercial bakeries do but you can make them soft and fluffy a longer by storing them in an airtight container or wrapping them one by one with a plastic wrap. You can also use the technique I used for making loaf bread, here is the link

  11. Thank you so much for this recipe. Been wanting to bake ensaymada for a long time and this recipe gave me confidence. I didn’t even have to knead and it turned out soft. I am yet to add the butter and cheese but i just want to let you know that the base ensaymada is perfect.

  12. on your instruction, half of the flour (3.5 cups / 2= 1.75 cups). it seems it was too dry so i added 1/4 cup of water and 1/4 cup of milk to accomodate the remaining flour. i will post an update how it turns out. thanks for the recipe!

    1. Hi Paul, that is weird since everytime I make this recipe I have to add more flour while kneading as this is a sticky dough already. Are you sure you used a proper measuring cups? They are different for dry and liquids. Also, measure the flour loosely by using a spoon and scoop it into the cup instead of using the cup directly to scoop flour, better yet use a weighing scale if you have one. I have the conversion in metric included and will automatically convert when you click the “US Customary – Metric” below the ingredients.

  13. Hi Bebs! Mah I ask kung anong brand ng milk yung ginamit mo? Is it full cream? Anong klase din ba yung fresh milk or evaporated would be okay too? Sa powdered milk may brand preference ka? Thanks.

  14. 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 🙂

  15. 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 .

    1. 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! 😉

  16. 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.

    1. 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.

  17. 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?

    1. 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…

  18. 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

  19. 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!

    1. 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.

    1. 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. ????

  20. 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,,,

  21. 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!

    1. 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 might as well give it a try yourself :-).

    1. 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.

      1. Hi Bebs!
        Thank you for sharing this recipe. I want to try it but we don’t have cheddar cheese here in Italy. Any substitute for cheddar..??

        1. Hi Rose, I miss the cheeses in Italy and the pizzas of course!! You can try gouda or edam cheese…but I would probably try other cheese too…like Parmesan, the saltiness would make a good contrast to the sweet bread and frosting…

  22. 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!

  23. 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 ❤

  24. 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?


    1. 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. ????

      1. Hi, Ma’am. I wonder if what US brand of AP flour and bread flour you’re using for this and to your breads?
        Thank you!

        1. Hi Jeanly, I am not from US and I’ve tried different brands of flours before both in Germany and the Philippines they mostly work the same. They would have small differences like the amount of water one requires so you just have to look for a brand that you like and work with that.

  25. 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!!

  26. 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!

  27. 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!

    1. 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.

  28. 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!

      1. 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. ????????????

  29. 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.

    1. 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!

  30. 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.

  31. 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.

    1. 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.

  32. 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.????

  33. 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.

  34. 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!

    1. 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.

        1. 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.

  35. 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.

  36. 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,

  37. 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????????

    1. 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…

      1. 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

  38. 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.

  39. 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.. ????????????

    1. 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. ????

  40. 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 😉

    1. 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!

  41. Cane out perfect! I wouldn’t change anything on this recipe. I love it and my whole family loves it! Thank you Ms. Beb!

  42. Hi Ms. Bebs!

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

    1. 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.

    1. 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.

    1. 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.

  43. 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,


    1. 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. 🙂

  44. 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!

  45. 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!

  46. 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

    1. 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.

  47. 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!

    1. 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.

  48. 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

    1. 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.

  49. 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!

    1. Hi Grace, please send it to 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! 🙂

  50. Hello Miss 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! 🙂

    1. 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!

  51. 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.

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

  53. 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 🙂

    1. 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. ?

  54. 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.

  55. 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.

  56. 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?

  57. 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…

  58. 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

    1. 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.

  59. 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!

    1. 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!

  60. 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!

    1. 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…?

  61. 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!

    1. 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.

  62. 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.

    1. 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..?

  63. 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.

    1. 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.

    1. 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.

  64. 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?


    1. 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.

    1. 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…

      1. 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.

  65. 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!

  66. 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!

    1. 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…

      1. 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!

  67. 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.

    1. 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! 😉

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

    1. 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.

  69. 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

    1. 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. 🙂

  70. 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!

    1. 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! 😉

  71. 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!

  72. 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?

    1. 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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