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.
Shienel Hodgson says
Hi Bebs,
Thank you for this yummy recipe. My son and husband really likes it. I tried to make it thrice and it came out perfect. I used mixer but i find it too sticky so Im wondering kung same procedure lang ba kung gagamit ako ng breadmaker?
Thank you in advance!
Bebs says
Hi, just follow the instructions of your bread maker , like liquids first and dry ingredients last. Choose the dough function that will take care of the kneading and first rise and do the rest by hand. Enjoy!
Julienne says
Hi Bebs! Gonna try this tomorrow. Is there any substitute for shortening? I don’t have that unfortunately.
Thank you!
Bebs says
You can use lard ...but if not available then butter.
Kaye says
Hi bebs, what is the shelf life of this recipe? Thank you.
Bebs says
Hi Kaye, pack them well and they should last for about 7 days at room. You can also freeze them and warm in the microwave so they can last much longer...
Margaret says
Hi Bebs, I making your recipe for the first time today and noticed that the measurement for the salt is 1/4 tablespoon. I just wanted to make sure that this was correct and it’s not supposed to be 1/4 teaspoon. Thank you!
Bebs says
Yes, 1/4 tablespoon is correct.
Margaret says
Hi Bebs,
can I make these and freeze them so that I can bake it A few days later ? At what point can I freeze them? Before 2nd rise?
Bebs says
You can either freeze the dough after kneading before the first rise or after you have already shaped them before the second rise. When ready to bake, transfer to the fridge to thaw overnight and bring to room and let them rise and proceed as instructed.
EuclidEureka says
hi. I made ensaymadas for the first time using your recipe and it was a bomb. I used SAF Instant Gold Yeast and used Kitchenaid Pro 600 Mixer. The result is a WOW! Thanks for sharing your recipe. I had been searching for a good one for a little while and your process and ingredients stood out. It is detailed and makes sense. I will be try your other recipes soon. For anyone following thjs recipe, just make sure your yeast is still good. Thanks again.
Bebs says
Thanks for your nice comment! I like SAF Gold and mixers or bread machine makes it all a lot easier!
April-Phaulynne Sanchez says
Hi Bebs,
I tried your ensaymada recipe and it was lovely. Your instructions are easy to follow, not too complicated. Btw, I also followed your pandesal recipe. Ever since then, my husband requests it every weekend. thank you so much.
Although, I left my yeast proofing for more than 20mins since i was trying to multi task. it turned out fine still.
Keep it up!
xoxo
April
Bebs says
That is so good to hear, April. happy that you like our recipes here.
Anna says
Hi,
I'm not sure what I did wrong in here so please let me know your thoughts. My ensaymada came out soft but kind of crumbly. I used the SAF gold yeast and mixed it with the flour, however it took almost 3 hours for the dough to double up, like I used an ADY. Wonder if that can be the issue?
Lumen Campos says
Can I sub with cake flour or no? There are NO yeast available in stores!!
Bebs says
Hi Lumen, if you have only cake flour and also no yeast then sorry to say you cannot make this or other similar bread. I suggest making a cake instead, try our banana loaf bread.
Mike says
Can you please tell me what I did wrong
I mixed 1 tbsp dry yeast to 1/4 warm water It’s been an hour and a half and still the yeast mix is still the same. Didn’t rise at all
Thank you and hoping for your prompt response!
Bebs says
Hi Mike, it seems that your yeast are not good anymore. Unless you killed the yeast by using water that is too hot. Use only lukewarm.
Mike says
I’m trying to use your Ensaymada recipe
Started to mix the tbsp of dry yeast with 1/4 cup warm water. This was @ 11:20 and it’s now 12:44pm still the yeast mixture appears to be the same as it was an hour and 20 mins ago. Didn’t rise at all. Can you tell me what I did wrong please? Do I need to make another yeast mixture?
Thx. for your prompt response!
Mike
MM says
Hi Bebs, i tried the overnight dough since its past 4pm when ive decided to try your recipe. The yeast I have says it can be mixed directly and unfortunately the dough didnt doubled up in the morning! my patience was tested...then after 3 hours at room temp (its autumn at 15C AU) i see the dough rised up! Our supposedly breakfast ensaymada will now our tea time ensaymada topped with parmigiano and salted egg maybe. Thank you!
Bebs says
It was maybe too cold, and active dry yeast is normally better for slow-rising dough. Good that you were still able to enjoy it.
Raquel says
This recipe is delicious. I tried it many times.
Thank you!
I am just curious if I could use half bread flour and Apf? Do you think it will still turned out soft and fluffy?
Thank you!
Bebs says
Hi Raquel, bread flour may yield chewier bread but can be fluffier as they form more gluten and can hold their form better...so why not.
Apple says
Love love your recipe!!! I am a fan! Just wondering about the shelf life in the fridge. How long can it last when stored properly? Thank you very much.
Bebs says
I tried to hold myself back and leave a piece alone on our kitchen counter, packed in an airtight box. It stayed soft and moist for 4 days...until I gave in and ate it. Sorry but that is as far as I was able to test it. In the fridge, I have not tried it. The bread itself should last a week. It is the shredded cheese that I am not sure if it will not dry out.
Jun Torre says
Hi,
Since it's only me and my wife, I have all ingredients cut in half to make 8 pieces. My wife was so amazed and posted it in fb
Thanks for the recipe, I used the Kenwood BM450 to make the dough.
Bebs says
Hi Jun, glad you and your wife liked our recipe. The link you gave was broken so I deleted it..send it again in our FB page...
Jestine says
Hi Bebs, I live in NZ and a big fan of yours. Thanks for all the recipes.
If I wanted to make this ube flavoured, how do you supposed I do it? I only have ube powder that when rehydrated turns into halaya consistency without the sweetness. Thanks in advance for your advice.
Bebs says
Hi Jestine, I used the same ube powder in our ube pandesal recipe. They are mostly similar so you can add 1/4 cup of the ube powder hydrated with 3/4 cup hot water. It will be very sticky but you can add a little more flour if it is too much to handle.
Gizelle says
Thank you ate Bebs for all the recipe in your website. I super love them all. Pls continue to make more ❤️ God Bless
Bebs says
For people like you who spend time and effort to let us know that we did a good job, we definitely will😘. God bless you to...
Gigi says
Hi! What kind of milk did you use? Evaporated or whole milk? Thank you!
Bebs says
I use fresh whole milk but you can also use evaporated milk.
gigi says
Thank you.
Rachel says
I made the recipe and it turned out sooo fluffy and delicious! My Filipino in laws ate the whole batch and they approved. As suggested, I used SAF gold instant yeast instead of active dry yeast. I also added 3 tablespoons of water to the recipe instead of the 1/4 cup that would have been added if I had to proof the Active dry yeast. So delish!!!
Bebs says
Thanks for the great review, Rachel and for sharing your experience with this recipe.
Christina says
This is one of the best ensaymada recipes I’ve ever used. Made it twice now and it hasn’t failed
Bebs says
Thanks for you very nice comment, Christina!
Bea says
Hi! How much butter should I use as I don't have shortening at the moment?
Bebs says
Just use the same amount, Bea.
Bea says
Just wanted to let you know, I tried baking this today and it turned out SO WELL. Did not expect my first time to do ensaymada (or bake anything with yeast) to turn out this great. Awesome recipe! Recommending this to everyone I know! 🙂
Bebs says
That is awesome, Bea!
Bea says
Forgot to rate lol. Sooo easy to follow and the results are delicious!!
Bebs says
Better late than never, thanks Bea...
kirsty says
I love baking and cooking, I always follow your recipe 🙂
Bebs says
Glad you like our recipe, Kirsty. Will share more so you could try them.
Mel says
Hi! Can i add mashed potato to this? My sister has a recipe which calls for mashed potato but is to complicated for me. I like yours because it's easier to follow. If yes, do i lessen any of the dry and wet ingredients? Thanks in Advance😊
Bebs says
Hi Mel, I have a recipe for cheese bread that uses mashed potato flakes to keep it soft and moist. You can just add 1/2 cup of mashed potato flakes same time you add the flour. If it gets too dry just add some water.
Dyna2121 says
Just want to know what kind and brand of cheese did you use looks so soft and also what shortening in particular thanks
Bebs says
Hi Dyna, I've used several brands for shortening. In Germany, I used Biskin while in the Philippines I have Crisco. Processed cheese (Eden or Magnolia) works best as they stay soft longer.
Jun Torre says
Hi,
Can I use a bread maker for the dough? Thanks.
Bebs says
Yes, you can, Jun.
Louise says
Hello Bebs!
I have egg yolks leftover from my smbc, and found your ensaymada recipe! I’m not an experience baker but I want to try this (i tried your spanish bread and it was so yummmm). Didnt came out soft tho for so many reasons, which is on my side. Anyway, I need to confirm the amount of yeast here, I will be using fleuschmanns rapid rise, 1 envelope is 1/4oz but only equivalent to 2 1/4 tsp, your recipe calls of 1/4oz or 1 tablespoon? Can you help me please? Thanks in advance!
Bebs says
Hi Louise, yes, 1 tbsp is normally equal to 3 teaspoons. But your 2 1/4 teaspoon should be enough.
Louise says
Thanks Bebs! I weighed 7 grams instead. And I used butter instead of shortening. Still came out good. I just tagged your ig acct to my finished product. My ig acct is jdens.mom. Thanks so much!
Bebs says
Glad it ll worked out fine. Can't see your picture in IG though, could it be because your acct is set to private.
L says
Hi! Just wanted to ask, if I knead by hand (since my mixer does not have dough hook attachments), how long would i have to knead it and how do i know if dough is ready? 🙂 thanks!
Bebs says
Hi L, normally it takes me 10-12 minutes to knead dough manually. You know it is well kneaded when you perform a windowpane test. Take a small piece and stretch with your fingers. If it does not easily break and can be stretched thinly that some light can be seen through, then it is good.
KC says
I am so excited to make these -I miss fresh ensaymada so much. Since we're in quarantine in California and there are only two of us in the household, is it possible to half this recipe? I'm not that well-versed with halving baking recipes.
Bebs says
Hi KC, one of our readers here already did and said it worked well. Just divide everything in half and use 2 egg yolks instead.
Elaine says
Hi Debs,
I tried it again today, first try was like a couple of years back and it was too sticky so I said I'm not gonna bake ensaymada again lol. But today I was really craving for it and I still got some salted eggs left so I tried your recipe again and wow - it wasn't as sticky as before and they came out really perfect (by the way I used a bread maker, so much easier). Thanks so much for this recipe! They're soft, fluffy and taste just like the way I imagined it and my craving is 100% satisfied!!!! I'm also proud to share some of them to my neighbours coz they're just yummy! Thanks again 🙂
Bebs says
That is so nice to know, Elaine. I use my bread maker too all the time 😉. happy that you finally like making ensaymada again...
Aimee says
It’s so good Bebs!!! Thank you so much!!! You made my husband so happy!!!
Bebs says
Awesome! happy that you guys liked it! Thanks for the great review...
Mae says
Tried this today during ECQ and we’re really happy w the output! Thank you for sharing this recipe. ❤️ We used vegetable oil instead of shortening. The ensaymada is fluffy and soft.
Bebs says
You are welcome, Mae and hope all is well with you! Thanks for the 5 stars..
Paula says
Thank you for sharing this recipe. I made them today and halved all the ingredients. It still came out very light and fluffy. I added salted egg as well to half of it. ❤️
Bebs says
Oh yes, salted eggs on ensaymada! Yum!
Doris says
I made this recipe,it’s delicious.The ensaymada is very soft & fluffy😋
Bebs says
Thanks also for the great review, glad you like it!
Diana Chang says
I just want to verify, your recipe says 1/4 Tbsp salt, is it suppose to 1/4 tsp?
Bebs says
yes, that is correct.
Jenny says
Can I use this recipe for cheese roll?
Bebs says
Sure you can, Jenny. I will be making cheese roll soon.
Audrey A says
Hi! Can you give me more insight on the taste and texture with butter instead of shortening? I don’t like to use hydrogenated oils. Thanks!
Bebs says
Like mentioned, shortening will produce more pillowy soft buns than butter but butter would taste butter, more buttery buns. You can use just butter.
Ami says
Hi Bebs -
What kind of flour did you use? Bleached or unbleached?
Bebs says
I used bleached APF.
Daisylyn says
Since the isolation time. I got more time to do baking. I tried your recipe for ensaymada. My family loved it very much. I have a question. Can i use bread flour in combination with the all purpose flour? Thanks😍
Bebs says
You can but it might not be as soft.
Tots says
What kind of flour po are you using? Thanks
Bebs says
Hi Tots, in all my bread and baked stuff, I use all-purpose flour unless otherwise stated.
Christine says
Hello! Thank you for the recipe! Would i be able to do these in muffin tins with muffins liners? Because I don’t have the molds for it!
Bebs says
Sure you can, Christine, no need for liners just grease them with butter. Actually no need for molds at all, you can see it in our video.
Eia says
Excellent recipe! Followed it to the T. Yes, I tried the shortening and it certainly did the trick to making it more fluffy! To me, it's all in the texture. The flavor is awesome, too, especially with the sugar butter combination for the topping. This is THE Ensaymada that I have always longed for, not dry & chewy. I have to say, I have no need to buy ready made when this is by far fresher and more delectable! Thanks Bebs, this is a top notch recipe...a keeper for sure!
Bebs says
Hi Eia, yes, made a lot of research and several trials before I finally achieved this exact result that I was also looking for! Happy that you like it that much! Thanks for the excellent review!
Heather says
Hi! I’m so excited to make this, glad to have found this recipe! Couple questionS— if I use instant yeast, do I still wait 2-3 hours after mixing the dough for it to rise in step 4? Also if using instant yeast, how long do I wait for the coiled dough to rise in step 8?
Bebs says
I use instant yeast all the time and for sweet dough, it takes about an hour. But that depends on the temperature of your kitchen. Until it about doubles its size should be the best measurement. For the second rise, about 30 minutes or so.
Mae says
Hi Maam Bebs! Maam triny ko po yung recipe and then di ko po alam kung bakit yung top eh naging brown po i mean parang siyang medyo nasunoh. Tama naman po yung temp na nilagay ko. Sa ano po kya sa tingin ninyo yung naging mali ko? Thank you po
Bebs says
Hi Mae, 150°C is really not that high, so if you followed the correct temperature and time it should not burn the top. It depends on what kind of oven you used and if the temperature is properly calibrated. Try to lower the heat in this case or put an aluminum foil tent over the ensaymada.
Shirlyta says
Hi Bebe can I use oil instead of solid shortening or butter instead, if using oil may I know the measurement please, thank you
Bebs says
Hi Shirlyta, sure you can and just use the same amount.
Pat says
Hi Bebs! Can I ask how much of Instant Yeast shall be used? Thank you for this recipe! 💚
Bebs says
Same amount of ADY, Pat.
Anne says
Made this today. It was perfect!! Thanks heaps for this recipe!!💚💚
Bebs says
Thanks for the 5 stars, Ann. Happy you like it!
Chin says
Hello Bebs! We're currently on lockdown here in Luzon. And since we have to stay home, I just have to bake our bread and snacks. My old ensaymada recipe takes forever to make. I love this recipe, it took half time to make it and its really soft and yummy. Thanks you so much!!
Bebs says
I feel you Chin, same with us. Been busy baking bread and trying other stuff...stay safe you all!
Ces says
Thank you for this recipe! They came out perfect! Soft, fluffy and most importantly, super yummy! It was a challenge because I don't have an electric mixer. And I only have instat dry yeast.
So I kneaded the dough in the bowl itself. I used to bake these using a different recipe about 20 years ago. Haven't baked in so long! 👍👏😃
Bebs says
Hi Ces, I actually prefer instant yeast...they rise faster. And yes, kneading it from the bowl also works 😉
Diyen Pagayon says
I can't f find plain flour these days because of people panic buying. Can I use self raising flour instead for ensaymada?
Bebs says
Hi Diyen, yes I get a lot of these questions lately. But like I said in other comments, self-rising flour is not good for making bread with yeast. You can use it to make cakes and muffins though.
Kendi says
Hi Bebs, thanks for the recipe and especially for the techniques! Its my second time to try a recipe from your blog and its always a success and yummy! Please keep on posting more recipes please 😊
Bebs says
Thanks for the great comment and 5 stars Kendi. Glad you are liking our recipes.