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.
Dixie Thoroughgood says
HI,
I would just like to find out how much flour should I use for this ensaymada recipe? I can't find it in your recipe.
Thank you.
Bebs says
It is in the ingredients :3 1/2 cups of flour...
Tina Nguyen says
Hi Bebs,
Is it possible to make the dough 1-2 days in advance? Or perhaps even freeze it? I was thinking of rolling the dough out, then putting them in the molds and freezing them until the day I need them, then defrosting and baking.
Bebs says
Hi Tina, I am pretty sure that is possible. Let them rise the second time in the molds before freezing them.
Elle says
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?
Bebs says
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?
Lory M says
Hello,
I believe the store-bought grated cheese is lightly coated in flour or cornstarch if I'm not mistaken. This is done to avoid being sticky. You are better off using freshly grated cheese.
Marian says
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!
Ann says
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. 🙂
Bebs says
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.
A says
At the bottom of the recipe and before the Nutrition Facts, are two words - Recipe Video - but there is no video.
Bebs says
Hi Ann, it is showing on my side for both desktop and mobile. Can you try deleting your cache or refreshing your browser and try it again. But in any case, here is also the link to our youtube video...https://youtu.be/guNnJSgiZbM
Van says
Hi po,
Is there any specific flour I should use? Find it hard to use the rolling pin coz the dough is too sticky 🙁
Bebs says
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.
Cecil says
Pwede yan sa breadmachine. Just follow the steps kung anong order suggested sa brand ng machine. Should only take 1 ht and 50 mins for dough cycle
Bebs says
Hi Cecil, thanks for the input! 🙂
Meng says
Yes just put them in this order: milk, egg, shortening, sugar/salt, flour then yeast (no need to proof in water)
Jenna says
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!
Bebs says
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.
michael says
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?
Bebs says
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.
Michelle says
Hi! I've made some ensaymadas yesterday and they turned out well.
Thanks for sharing.
Bebs says
That is great to hear, Michelle! And you are very much welcome! 🙂
Michelle says
I made another batch and used High Grade Flour and shortening. They were fluffier and lighter in flavour. Thank you for sharing your recipe 🙂
Bebs says
Hey Michelle, always great to hear from you! Thanks for sharing your tip! ?
Jen says
Hi Bebs.... Can I use my cupcake/muffin tray instead of aluminum tart molds? Thanks. 🙂
Bebs says
Sure you can Jen!
Belle says
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!!!
Bebs says
Hi Belle, are you using a gas oven? Try to double the baking sheet or add some layers of parchment paper or foil..
Thesz says
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.
Blessings!
Bebs says
Hi Thesz, sure you can use fresh milk. I've used it as well. ?
Elaine says
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 🙂
Bebs says
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.
Rowsie says
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!
Bebs says
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! ?
Mye says
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.
Rowsie says
It's the same measurement as the shortening (1/2 cup). Aside from that, I just followed the rest of Beb's awesome recipe.
Myla says
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!
Bebs says
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 https://www.foxyfolksy.com/white-bread-recipe/
Sophia says
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.
Bebs says
Thanks, for sharing Sophia and I am happy you like the recipe.
Christine says
Best recipe I've ever tried. The ensaymada is a hit with my family and friends. Thank you Bebs!
Bebs says
That is great, Christine! Glad you and yours enjoyed it! Thanks for the 5 stars...
paul says
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!
Bebs says
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.
jeh says
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.
Leomarie says
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 🙂
Bebs says
They were about 3-inch in diameter but I also sometimes use bigger molds.
Lizz says
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 .
Bebs says
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! 😉
Icee says
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.
Bebs says
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.
Chi says
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?
Bebs says
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...
Beth Springer says
Hi,
I was wondering what size of mold did you use for the ensaymada? Thanks for sharing your recipe!
Beth
Bebs says
Hi Beth, I used slightly bigger molds for cupcakes. If you do not have them, cupcake size is also fine.
Shan says
Vegetable shortening po ba?
Bebs says
Yup Shan, Crisco or the likes..
Joyce Litton says
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
Bebs says
Hi Joyce, I will ask my Mama if she knows it and a good recipe for it...
Stella says
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!
Bebs says
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.
Amie says
Hello Bebs, any thoughts about adding dough improver? thank u in advance for responding ????
Bebs says
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. ????
Heidi says
Gd day ms bebs,
I'm planning to try D's ensaymada recipe. Just wanna ask if I may substitute cake flour and hm do I need
Tnx so much,,,
Heidi
Bebs says
Hi Heidi, just use the same measurement.
R says
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!
Bebs says
Hi R, currently, I am not able to answer that because I haven't tried Mary Grace's ensaymada yet. Will get back to you once I do. But like you said, this recipe is tried and tested not only by me but also by a lot of my readers..so might as well give it a try yourself :-).
Donna says
Hi. I would to try your recipe but I only have instant dry yeast. How do you use it in your recipe? Thank you!
Bebs says
Hi Donna, use the same amount and you can add it directly to the flour if you are sure that your yeast is still good.
A_Boleyn says
The buns look delicious but I'm curious as to what kind of cheese is "Kraft" cheese? I'm in Canada and AFAIK Kraft is a brand of cheese not a kind. 🙂
Bebs says
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.
Rose says
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..??
Thanks!
Bebs says
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...
Tan says
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!
Cecile De Castro says
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 ❤
Shery says
Hi Ms. Bebs,
I am a super fan of yours 🙂
ginamet ko po salted butter kc wala akong lard as shortening but it turns out soft, moist and fluffy naman po.
baka po meron kayong recipe for Ube Ensaymada please?
thanks,
Shery
Bebs says
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. ????
Den says
What kind of flour did you use
Bebs says
I used all-purpose flour.
Jeanly Mika says
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!
Bebs says
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.
Mariciel Escuadro says
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!!
Mary says
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!
Bebs says
Aawww...thank you Mary for such a wonderful comment! ????
Keen says
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!
Bebs says
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.
Sheila says
Hi mam bebs,
What flour did you use in making ensaymada?..tnx
Bebs says
HI Shiela, I used all purpose flour.
Debbie says
These turned out absolutely perfect! Im just sorry i halved the recipe -I should have made the whole 16!!
Bebs says
Hahaha! I know! Sometimes even the 16 pieces are still too less and there are just two of us!
Cyril says
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!
Bebs says
I am glad you are enjoying the recipes, Cyril!
Cyril says
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. ????????????
Bebs says
Hhhhmmm sounds yummy! Makes me want to make Monggo bread! ????
Jemaima says
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.
Bebs says
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!
Amy Weaver says
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.
Fiona says
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.
Lily Bell Jacob says
Hi i tried your recipe but it was hard . The yeast doesnt rise up. And may i ask what shortenjng do you use? Is it ok if i use lard as shortening
Bebs says
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.
Stephanie says
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.????
Bebs says
Thanks for your very nice comment Stephanie!
Estrella says
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.
Ynna says
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!
Bebs says
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.
Ynna says
Thanks for your reply, Bebs! Follow up question: would the ensaymada have a porky taste if i use lard since it is pure animal fat?
Bebs says
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.
Vilma says
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.
Bebs says
Glad to hear it, Vilma! Thanks for the nice comment! ????
Patrick Karen Macalintal says
Hi Bebs,
I haven't tried your recipe yet, I'm in search of easy recipe and your recipe caught my attention as it doesn't need butter ro make the dough... I have lactose intolerance and it's so hard and expensive to buy non-dairy butter. I will surely try this and I will let you know how it turn out. Thanks!
Best regards,
Karen
Miki says
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????????
Bebs says
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...
Miki says
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
Bebs says
That is good to hear Miki!