These could easily be the best homemade ensaymada you could ever make. Who could resist this soft and buttery sweet dough that is baked to become pillowy buns? Coated with buttercream frosting and topped with lots of grated cheese. The perfect mate for your coffee and tea. A warning though, one piece will never be enough.
I have been craving for Ensaymada for some time now. For my Filipino readers, you know exactly what I am talking about. But for those who are not familiar with it, let me introduce it to you.
What is Ensaymada
Ensaymada is a type of Filipino soft, sweet dough pastry covered with butter and sugar then topped with lots of grated cheese.
It 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. Usually creamed with buttercream frosting and topped with grated cheese. They are very tasty and this recipe is exactly that.
I was reading a lot about making really soft Ensaymada and I am quite happy with the outcome of this recipe.
The secret to the best, fluffy 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 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. But I stopped it from rising further than almost double. We do not want to over-rise them.
This recipe makes 16 soft, cheesy and delicious Ensaymadas.
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.
Notes on this Ensaymada Recipe
- This dough is quite soft and sticky in the beginning. As the gluten structure builds, it will become more elastic and less sticky. Try to avoid adding too much extra flour. As you knead the dough the stickiness will lessen.
- This dough can be made a day ahead. After kneading, cover it with plastic wrap and store it in the refrigerator overnight. Before using it, allow it to sit at room temperature for about 30 minutes, then deflate it and shape it.
- Using dry active yeast takes a longer time for the dough to rise than using instant yeast. I highly recommend using SAF Instant Gold (specifically made for sweet dough) or Red Star Platinum brands. Because they rise faster, it eliminates the chance of taking on a slightly tangy, fermented flavor.
- I used shortening for the dough but a lot of people ask if they can use butter. The short answer is, yes. But while butter will make delicious buttery bread rolls, using shortening makes it fluffier and lighter-textured baked goods.
Homemade Ensaymada
Other Filipino bread and pastries to try
- Spanish bread - bread with sweet and buttery filling
- Cheese bread - a sweet bread covered in milky goodness
- Pandesal - Filipino breakfast rolls
- Peach Mango Pie - a well love modern Filipino dessert
- Mamon - a mini-chiffon cake top-coated with melted butter and sprinkled with sugar
- Empanada with Chicken Filling - a savory treat perfect as snack or even lunch.
- Hopia - mini cake-like pastry with sweet bean or ube filling
- Siopao - steamed buns with sweet-savory chicken Asado filling.
Ensaymada Recipe
Ingredients
- 1 cup milk
- ⅓ cup sugar
- ½ cup shortening -softened to room temperature
- 1 envelope active dry yeast (about 7-9 grams (¼ oz) or 1 tablespoon) - proofed in ¼ cup warm water ( See Note 1 for alternative)
- 3 ½ cup flour
- 3 egg yolks
- ¼ tablespoon salt
- ¼ cup butter - softened to room temperature- for brushing
TOPPINGS
- ½ cup butter - softened to room temperature
- ½ 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 can i use coconut oil instead if shortening?there is no shortening here😀 thanks
Hi Jen, it will still make good bread but maybe not as puffy. You can also use unsalted butter or lard.
Hi po i’d like to try this recipe but may i ask if i can use “A”-brand Superdough Shortening in this recipe? And if I use it will it result to a soft texture ensaymada? Thanks in advance.. more power
Hi Jacq, I can not say for sure since I have not tried it myself.
Hi mam! I tried your ensaymada recipe many times and i super loved it! My tanung lng po ako, hindi sya ganun ka sticky pag hinalo na ung flour. Should i lessen the flour po? Thank you in advance! Godbless
Hi Karen, yes you can lessen the flour or add more water. Make sure that you spoon and level the flour when measuring too or you'll end up adding too much.
What will be the amount of instant yeast if i want to double the recipe? Thank you
You can just double it but if you will do it alone it means it will take longer to form and shape them they might over-rise. So either use 1 1/2 tablespoon only or refrigerate half of the dough while you are working on the first half.
I've just started baking and I was really nervous about making bread of all things BUT IT WAS A SUCESS! Your recipe was so easy to follow and it turned out really good! I surprised myself! Thank you for sharing <3
That is great, Jess and keep it up!
This was my first time making ensaymada and I followed this recipe to a t and it turned out so well! My husband loved it! I posted photos on Facebook and my friends started asking me if I took orders! Thank you! I loved your pandesal recipe as well! I cook a lot of Filipino dishes but don't really bake much because I thought it was so tedious but your recipes are so easy to follow! Salamat po!
That is so nice to hear Jessica! Keep it up!
Hi i really loved all the recipes especially the filipino delicacies. I’ve been trying to bake the mamon and ensaymada but never perfected it until i saw your recipe and it changed me my way of baking. Never did i hear my husband and kids how delicious my mamon and ensaymada. My husband loves too your Spanish bread that never he miss to request it. Thank you so much. I’ve tried your pichi-pichi and kutsinta too and i really, really loved them.
That's so nice to hear, Jasmine! Happy that you and your family are enjoying our recipes.
Do you add 3 1/2 cups of flour and then add another 1/2 (if dough is too sticky) because this is what i did and my dough is not that dense (unlike the dough in the video) but its still sticky, is that okay?
The stickier or wet it is the softer buns it will become.
Hi! Thank you for sharing your recipes, esp.. pandesal (my son’s fave) & this ensaymada. 1st try i used butter instead of veg.shortening & 2nd try i be able to find substitute for veg.shortening., a veg.lard, its hard to find some ingredients here in Slovenia, (also kraft cheese), as Asian store is very far where i live...:( I can say the big diffence of using butter instead of lard. It was a big hit, my Slovenian family loves ensaymada, i filled with red beans ( subs for munggo) Im hooked now with your recipes and always looking forward what to bake next. Thanks again and GOD bless!
I am glad that you can appreciate our recipes here. Yes, using shortening does make a difference for this recipe. Thanks so much for your lovely message and stay safe..
Hi Alona!
This recipe is actually my inspiration of the ensaymadas I make. I just made a few twists on mine. But I love getting recipes from Ms. Bebs.
Nice to see you here Alona! Lp, Gia.
I'm a beginner and I'd like to try your recipe.
Although making ensaymada is not the easiest because of the sticky dough but I am sure you will be able to do it.
Hi! What kind of milk is used for this recipe? Thank you!
You can use fresh or evaporated milk.
Love it! Masarap
Thanks, Anne. Glad to hear it!
You’re amazing!thank you so much for sharing this recipe. GB
Awww...thanks.
hi. thank you so much fro the recipe and for the instructions. I'll try on the weekend very interesting.
Excellent
Lydia Rivera
Hi I just made your Ensaymada recipe and it turns out really fluffy and yummy, I just want to ask about the butter cream and the cheese if I can let it outside the fridge.
What can be used as replacement for shortening?
Hi. I want to make ensaymada. What’s the size of the molder did you use? Thanks
Thanks for this great recepi, perfect!!. Hope i can post the outcome here but I think the comment section cant attach pictures.
You can tag us in IG if you have it.😉
Hi! Just wondering if I can prepare/shape it the night before and bake it in the morning. Thank you 😊.
Yes, you can Carol, just put them in the fridge as soon as they are shaped so they can rise overnight. You might have to reduce your yeast a bit and Active Dry yeast is best for overnight rising.
How much sugar you add to bloom yeast
take about a half teaspoon..
Hi Bebs, can I use a stand mixer for this recipe? Can’t wait to make it😋. Thank you so much.
Sure you can Carol, I do it all the time.
Thank you for sharing your recipe it was superb. Just wondering if butter is better than shortening?
Butter tastes better but shortening makes it fluffier, so it is up to you which one you would prioritize.
Just tried this recipe. Everything was great!!! Consistency is soft and pillowy. Recipe is spot on 👍 Next time I will try it with ube. Thank you!
Go for it, Mage!
This is by far my favourite Ensaymada recipe. I will try to use half bread flour and half all purpose flour next time
aaawww...Thanks Madel.
Thank you for sharing this wonderful recipe.... really taste so good.... love it
You are welcome, Angel.
Hi beb,
Would it be ok to use 1/2 melted butter and.1/2 canola oil in place of the shortening? Im just not a fan of how shortening tastes like lol
Thanks,
the shortening will give you the flaky texture which oil will not. But if you are good with that then sure go ahead.
Excellent recipe!
Thanks Olivia.
No egg wash for this recipe? I baked one time and followed your recipe and came out good! I just brushed it with melted butter after taking out from the oven.
Thanks for sharing your tips and recipes. Love them all!♥️
No egg wash, just butter to keep it soft.
What type of cheese should I use? Is it the regular shredded kraft cheese fr grocery?
We normally use the processed block cheese. But cheddar is also good.
hi. What is the exact measure for the warm water, sugar and yeast?
Hi! During the 2nd proof, my dough did not rise. Can you help me what went wrong??
It can take a long time specially if your kitchen is cold. Or it might have risen too much on the first rise. Or your yeast is not that good anymore.
Hello, I am gonna try to make this recipe but I don't understand this part "Add the 1/4 cup of water for proofing ADY to the liquids instead." should I add water if I am using instant yeast? Please advise. Thanks in advance!
It means, if you are using ADY (active dry yeast) then you need 1/4 cup of warm water to hydrate/proof it. But if you are using instant dry yeast then no need to proof so you just add the 1/4 cup warm water to the 1 cup milk instead.
I tried this recipe and I love how easy it was compared to other recipes I have tried. The only different thing I did was that I kneaded the dough in a stand mixer instead of by hand. So happy how the bread turned out to be soft and fluffy. Would adding potato make it even softer?
If is soft and fluffy because it has high hydration ratio. Yes, mashed potato flake or potato flour helps because it absorbs more liquids.
Hi, I made your ensaymada recipe and it turned out great. I used half AP flour and half Bread flour and it turned out soft. Thank you for your recipe
Tried your recipe before and loved it! Craving ensaymada now so might make this again, but I was wondering if I can make it ube ensaymada? I have jarred ube halaya. If so, at what step should I add this?
Thank you!
I suggest adding it as a filling instead of spreading butter before rolling, smear some of the jam instead.
Hello, how long do you knead the dough and at what stage do you do so? Before or after the initial rise?
Hi there I want to try this recipe looks so yummy. Can I use bread flour in this recipe?
Sure you can, but you may need to adjust (add) the liquid.
Hi. Can I use canola oil as shortening. I am currently living in Israel and we do not have shortening here. Thank you.
It is not the same so it will not have the same result but it should still be fine.
I tried this recipe and it was so good. I didn't use molders but it was still good and presentable. Luv it!
happy to hear that, Maricar!
Can you bake the breads in advance then store them in a tightly sealed container? Then when about to serve them, apply the buttercream and cheese toppings?
Yes you can Phoebe. You can also warm them a bit before frosting them if you like.
Hi Bebz! Thanks for sharing your recipe. I tried this recipe. The flour i used is 2 cups of bread flour and 1 1/2 cups of APF. The outcome was awesome. Only one thing I can not make a perfect shape🙄
Practice makes perfect, MJ. You can do it! Thanks for the 5 stars.
Hi I just made your Ensaymada recipe and it turns out really fluffy and yummy, I just want to ask about the butter cream and the cheese if I can let it outside the fridge.
If you use processed cheese, then it should be fine for a few days outside the fridge as long as they are stored or packed properly and in a cooler area.
hi! would like to know the mould size for Ensaymada?also, what kind of shortening you used?
thanks!
I used Biskin (Pflanzenfett) while in Germany and Crisco in the Philippines. But any shortening should work.
thanks for the recipe! it was really soft! my tip to save time, roll the whole dough and put softened butter then cut into pieces . i also reduced sugar for the toppings to 1/4 cup but turned out right sweetness for me
Roll and cut them as if you were making cinnamon rolls?
Your recipe is for keeps!
Followed it to the dot but added strips of ham when I rolled it individually and topped with salted egg 😍 wish I could send you a picture 😊
Hello Olivia, it sounds really delicious...you can send us a message in FB or IG with your picture if you want, we really would like that 🤗
Hi. I have tried this recipe and it turned out great! Its fluffy and just what I was craving for. Also cooked the ube pandesal that you have posted and my hubby finished it in 2 days. Thank you!
That is fantastic, Kat! Stay safe.
Is there any modification to recipe if I use bread maker?
This recipe is so good! The ensaymada turned out to be so soft and yummy!!
Happy to hear that, Maria...thanks for your feedback 🤗
Hi, I just want to know what is the size of the molder? And where I can buy it? Thank you. I can't wait to try your ensaymada recipe 🙂
Hi Lyn, it does not really matter how big or small mold you have. You can also use muffin molds.
Hi Bebs,
Thank you for sharing your recipe. They are super yummy and soft.
Claire
Hello Claire, glad you like our recipe...🤗
Hi maam! Ive tried many recipe from ur website, such as pandesal, spanish bread etc. The latest is this one ensaymada. Ur recipe are amazing! Maam can i replaced the butter to dulce de leche for the filling? Is there anything from the ingredients that i need to change? Thank you
Hi Ness, thanks for your wonderful comment. I do not see why it will not work with dulce de leche. Good luck and do let me know how it turns out.
I tried this recipe and it turned out pretty good. Modified it a bit by using both butter and shortening so I won't have to choose between compromising buttery taste and fluffiness. I also added grated cheese in the dough to make it more cheesy! 2
That is a great tip, Ian, thanks for sharing it.