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.
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.
Printable Recipe
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.
Natskie says
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.
Bebs says
Hi Natskie, I actually prefer using evaporated milk. It makes it taste milkier. ☺️
Loren says
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.. ????????????
Bebs says
That is great Loren. Thanks for the 5 stars! ????
Loren says
Hi Bebs,
Just wanted to know if I can use active dry yeast instead?
Bebs says
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. ????
Roque-Haley Connie says
I tried your recipe today. Its soft and fluffy. My family loved it. Sold out in 1 day only ????
Bebs says
So happy to hear that Connie!
Geline says
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 😉
Bebs says
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!
Lainey says
Cane out perfect! I wouldn't change anything on this recipe. I love it and my whole family loves it! Thank you Ms. Beb!
Bebs says
Happy to hear that Lainey! ????
Eloisa says
Hi Ms. Bebs!
What will happen if i used salted butter instead of unsalted to replace shortening? Thank you so much!
Bebs says
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.
Jenny says
Hello can this be stored at room temperature? If so how long? Thanks
Bebs says
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.
Kristina Eleazar says
Hi Bebs!
For the topping, did you use unsaltedbor salted butter? Thank you and God bless!
Bebs says
Hi Kristina, I used unsalted butter.
Michelle agbanlog says
Hi! Can i knead the dough by hands? Thank you
Bebs says
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.
Angel Bernal says
How many grams is one envelope instant yeast?
Bebs says
Hi Angel, 1 envelope of instant yeast is usually 7-9 grams or you can also use 1 Tablespoon.
Bong Bong says
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
Bebs says
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. 🙂
Jigs says
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!
Bebs says
Thanks for the comment Jigs! I always try to reduce the sugar or sweetness in all my dessert recipes as you will see. 🙂
Ibyang says
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!
Bebs says
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! 🙂
jo sta.maria says
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
Bebs says
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.
jo sta.maria says
Thank you Ms. Bebs for your reply. I truly appreciate it.
Paula says
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!
Bebs says
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.
sherry says
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
Bebs says
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.
Grace says
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!
Bebs says
Hi Grace, please send it to bebs@foxyfolksy.com and I can attach it here! Sometimes the waiting time may vary depending on how cold or warm it is. Someone mentioned adding potato flakes to make it softer, but I think the water roux method will make it fluffier, like the one I used for making white bread . I will try both when time permits and will update you here! 🙂
Grace says
Ohhh okay, I look forward to it! Maybe I'll do it again pag sinipag ako haha. Thanks again! 🙂
Ronald Huelar says
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! 🙂
Bebs says
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!
emily says
thank you for sharing different recipes its a great help.....awesome
Bebs says
You're welcome Emily!
Aileen Roeckelein says
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.
Bebs says
Thanks Aileen, will think about this when I make them again, sounds good!
Bebs says
Thanks Aileen, will think about this when I make them again, sounds good!
nicolette says
did u use a kitchenaid stand mixer?
Bebs says
Hi Nicolette, I used a 7-speed Bosch stand mixer. 🙂
Ronald Huelar says
Hi Miss Bebs, me again..I forgot to ask what kind of flour should be used? All purpose flour or bread flour? Thanks again. 🙂
Bebs says
I use all purpose flour. ?
Ronald Huelar says
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 🙂
Bebs says
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. ?
Nona says
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.
Bebs says
I am so glad all turned out well with your ensaymadas, they look yummy!
Kim says
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.
Bebs says
Thanks Kim and I am glad that you and your family loved it!
MM says
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?
Bebs says
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...
L.R. says
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...
Bebs says
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!
Bebs says
Here are your yummy-looking enasaymadas, LR. Thanks for sharing the photo!
abbie says
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
Bebs says
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.
ethan says
Hello! We dont have small packet of yeast here in our place . Ilang grams of yeast ba per recp?
Bebs says
Hi Ethan, 10 grams or about a tablespoon should do it.
Hazel May Delima says
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!
Bebs says
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!
Beah says
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!
Bebs says
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...?
Joanna says
Hi! If I used evaporated milk instead of fresh milk, will I used the same measurements? Thanks
Bebs says
Hi Joana, I actually use evap. milk for making these ensaymada because they taste more milky ?
kyra says
wow one of my favorite ! 😀 thank you for sharing the recipes
Edith says
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!
cely agaton says
hi bebs is it o k to use bread flour instead of all purpose flour? pls advice. tnx
Bebs says
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.
Mel says
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.
Bebs says
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..?
Patrick Mahon says
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.
Bebs says
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.
melonie says
Ano po hung shortening
Bebs says
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.
NanaBanana says
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!
Bebs says
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.
Madiss says
hello there please include the softest pillowy loaf bread like Gardenia. thank you.
Bebs says
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...
Madiss says
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.
Bebs says
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! ☺️
Anna says
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!
Bebs says
Good to hear that it all went well! 😉
Anna says
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!
Bebs says
Hi Anna, I used the paddle attachment on this one. If you do not have it, you can use the wire/whisk for the first 2 steps and then the dough hook for step 3.
Goodluck on your Ensaymada and I hope to hear your success story about it too...
Anna says
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!
Joy Ingal says
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.
Bebs says
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! 😉
Anne O'Hara says
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!
Bebs says
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.
leah says
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
Bebs says
Hi Leah, 7 grams or kung may measuring spoons ka, 1 Tablespoon. 🙂
Emy says
Hi bebs, when do you use the yeast ?there is no mention of the yeast in the procedure..thanks love your blog, em
Bebs says
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. 🙂
Shirley says
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!
Bebs says
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! 😉
Shirley says
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!
Bebs says
I would love to hear how it turns out with your ensaymada...actually I am now intrigued I might try it myself..;-)
Shirley says
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?
Bebs says
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.