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.
Can you use evaporated milk instead of fresh milk
Sure you can, Carmel.
This recipe is amazing and so easy to follow. They are delicious. Just made my second batch and can’t wait for the virus to be over so I can share this wonderful dessert! I have also made the Spanish Bread and it too is a keeper...not bad for a Ukrainian huh....
Hi Judy, thank you for your wonderful comment. So glad that you enjoy our bread recipes and like Filipino bread.
Hi Beb,
Thanks for sharing this wonderful recipe, by far the best ensaymada recipe I have tried. Did it using Autolyse method and it was the lightest fluffiest ensaymada ever, once again thank you 😊
Hi Shiela, thank you for your wonderful message and for letting us know about your results using the autolyse method. I should try it next time.
Its my first time to make and the out come is perfect and very smooth i love it!!!
Hi Bebs,
You made this looks easy to make. I am now inspired to try it. I have a question...what kind of milk do you use?
Thanks,
Vangie
As long as you enjoy what you do, it will come out looking easy, but I had also a lot of practice😉! I used regular fresh milk.
So good! I used butter instead of shortening and they turned out delicious!
Thanks for sharing that info, Lori! Glad you like it.
Hello as a firat time baker just want to ask, what kind of milk is best to use for this? Thanks!
I normally use fresh milk.
Hi bebs,
How much should i put if im going to use instant yeast? Thanks
Just use the same amount, there is not much difference in the result.
Is it bread flour or all purpose flour?
I used APF but you can use bread flour or mix them 50/50.
I have tried your recipe and find it very easy compared to other recipes that you can find in the internet. The taste was so perfect that kids like it even without the toppings 😊 it is possible to use also the dough for cinnamon roll or like texas roadhous bun?
Glad you and your kids like it. Yes, I sometimes use this same recipe for making cinnamon rolls...
Hi there, just made this today and it is really moist and fluffy but it’s kinda flaky? Wondering what I did wrong.
I do not think you did anything wrong! If your flakes are not dry or crumbly then it is perfect!
Hi! If I double the recipe, how much yeast do I need (in tablespoon)?
Thanks!
About 2 tablespoons.
Thanks to this pandemic, I am one of the people who turned to baking as therapy for anxiety caused by lockdowns and restrictions. I finally got the courage to bake breads and using yeast. I find any baking that involves yeast quite intimidating. I also hate the long wait of proofing. But i found aloophole with the help of bread machine. I used this recipe but prepared the dough in the bread machine. The only substitution I made was the yeast and milk. I used the bread machine yeast and lactose-free milk. and followed everything else to a T. It was a success! Bread was soft and pillowy! My family couldn't get enough of it! I've elevated the ensaymada adding variations of ube, ube with macapuno, ham, and yema. I've introduced this bread to non-Filipino friends and they love it! Thanks to your blog, I'm starting to be sort of a legitimate home-baker.
That is great that you found your passion for baking amidst these trying times, a silver lining indeed and that our blog was part of that make us so proud and thanksful.
Tried this recipe and it’s really soft and tasty.
Thanks for the short but sweet comment, Bale!
Hi mam bebs,
i tried this many times and i always loved the softness and taste but its only for our family to store i place it on ziplock and it will stay soft for like 24 hrs without the toppings. Recently i received orders so i have to place them in boxes with all the
toppings and my customer said that its not soft anymore. I hope you can give some ideas on how to make softer for a longer period. Thanks po.
- erika
Try to wrap them individually in cellophane or wax paper before putting them in a box.
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. How to mAke it even more fluffier?thanks
If you can handle it, add some butter to the dough when you start to knead it, about 2-3 tablespoons or more. Use bread flour if you do this.
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 Bebs, can I use self-rising flour for this recipe? Appreciate your reply ☺️
Hi LJ, unfortunately, you can't.
I tried another recipe for this and they said to keep adding flour until it wasn’t sticky...I got biscuits haha. I searched and found your recipe tried it today and it came out great!!! My husband (from Manila) said it was perfect.
Aaawwww...and thanks for the perfect score, Yvonnie.😘
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!
Hi bebs, i’m making this ensaymada with Instant Yeast. Kelangan ba ang milk ay warm or okay lang room temp?
Lukewarm is better to activate it.
I just tried your Ensaymada recipe, and first time I made it- it turned out AMAZING! Very soft, fluffy, just melts in your mouth! It always intimidates me, baking— of recipe, that Ive never done. Baking is intimidating for me- in general. I always have fear, it will mess-up! BUT, Thank you for the very easy-recipe to follow, and the Video, is always a bunos!👌 Keep up the great work! And more power to you!!! Take care!🥰
That is great, Marivic. I am glad we helped you overcome your fear of baking 😉. It really is not that scary as long as you are not afraid that you might fail sometimes. But it does not automatically means it is your fault, it can be an ingredient or even a wrong or unclear recipe. But as you go along you will know more and more and see that there is nothing to it. 😉
What are the sizes of the aluminum tart pan? 2.6 inches? If i use a 4 inch tart pan, will it be too big? And how many will the recipe yield for the 4inch pan? Thank you.
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!
May I know what kind of flour did you use? Is it APF only? I will try baking it this weekend. Your recipe looks really soft and savory. Thank you!
Yes, I use APF but you can also use 50% bread flour. If you like this try our cheese roll recipe and that is the softest one I have done so far.
Hi! I love your recipes! Do you also have gluten free bread recipes? My doctor advised me to cut or have a totally gluten free diet. And it’s really hard coz bread is life. ;d
Hope you can post gluten free recipes soon! 😀
I am sorry to hear that, Mira. Must be difficult to have gluten problems. Sadly we do not have gluten-free bread recipes and I have not much experience making them.
Hi Ms. Bebs! I don't have a mold like you used. So I bought a 12 slot muffin pan *as big as regular cupcake* I was wondering if I use that does 12 minutes baking time will be enough to cook it? I don't wanna make a mistake of over baking it and then it will turn out dry. Maybe 15 minutes tops. Thank you so much.
Hi Syra, yes try 15 minutes. You can also lower the temperature a bit and bake it a little longer.
Hello! Just made your Pandesal Recipe - this is a “Keeper Recipe”,
Super Soft, Buttery & Delicious!
Followed the recipe.
Thank you for sharing your recipe!
Rae
Chilliwack, B.C., Canada
Thanks for the great review, Rae!
Can I use lard instead of shortening?
Yes you can.
Can I use bread machine for this recipe?
Sure you can, Amore.
Hi! I’d like to say ever since I tried your pandesal I didn’t look back and follow any other home cooked. Thank you. Question, can I freeze my cooked ensaymada? How will I reheat it? No buttercream and cheese yet before I put it in the freezer.
Awww, how sweet of you to say that, Chona. Yes you can refrigerate or freeze prebaked bread, including this, do not bake it all the way, maybe just about 15 minutes. When you want to have some, just let them thaw in the fridge overnight if frozen and let them come to room temperature before baking for another 10 minutes. Add the toppings.
thank you for this recipe, i'm excited to try it 🙂
what is the purpose of coiling the dough? does the dough need to be coiled or can i just shape it into a ball?
It is done to help the dough rise better because it has a good foundation and will not just flatten out.
Amazing recipe! I used butter since I didn't have shortening at home, the texture still turned out great, soft and a good chew. I added cheese after spreading butter before rolling the dough so that might have helped.
Used quezo de bola (Edam cheese) and it turned out just as good.
Thanks for your recipes! They bring me back home! 🙂
Thank you, Mariel, for your lovely comment.
Hello. What kind of flour did you use for this recipe? Can I use APF? Pr would bread flour be the better choice?
I used APF. Use bread flour if you have it though.
Tried this yesterday and it came out absolutely delicious. So soft and fluffy and and the flavor spot on. It's not cloyingly sweet. The contrast of the salty Eden cheese topping with the mildly sweet bread was yummy. Still delicious this morning after reheating in the oven toaster. I used bread flour as we ran out of APF, and butter instead of shortening because we can't find any in the local supermarket. A keeper! I reckon this recipe can also be used for homemade cheese rolls a local cafe is famous for.
Thanks for sharing your experience and adjustments to this recipe, Rose. Will help others who are in the same shoes, for sure.😍
What size of mold did you used for ensaymada ? I’m trying to buy in Amazon, don’t know what size will I get. Thank you.
Any size that you like should work, Julie.
I am so impressed with the fluffiness of this ensaymada. I forgot to proof my yeast with sugar, so I let the dough rise in the molds overnight. Despite my error, the bread was STILL fluffy and delicious! Very forgiving recipe. I will try brushing interior of dough with ube butter next time.
Ube butter!!!😍 Thanks for the idea, Ally!
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.
What size molds did you use?
I tried this recipe twice. 1st step to rise took forever. And once I shaped ensaymadas rising didn’t rise either. I used instant active yeast. Advise.
Proof your yeast to see if it is still good.
Is it really 1 Tbsp salt?
It says 1/2 teaspoon salt. ???
Made this recipe and loved it! I’m new to the bread making world, so I was pretty nervous. It turned out wonderful. I added ube jam with the butter before rolling and shaping the dough for a few as well! Those were just as amazing as the plain butter ones!
That is great, Haley, and I am glad you enjoy your first time baking.
Thank you so much for the recipe 🤍Everyone loves it. Had to modify the shortening to half butter and half oil but the bread still turned out very soft.
I suddenly had a craving for Ensaymada but I have no idea where to find them in Sydney and I then stumbled across your gorgeous blog. Thank you for this recipe! I have saved it to try very soon.
I hope you liked it!
Hi ms. Bebs i just want to ask what kind/ brand of vegtable shortening you are using? Is it a lard or just plain vegetable oil? Thank you!
I usually use vegetable shortening like Crisco because it is easier to get but lard should also work.