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.
Mitch says
Hi po,
Just want to ask, ilang teaspoon of yeast po ang ilalagay ko if ilagay ko ung dough sa fridge overnight for the first rise? Thanks.
Bebs says
You can use a teaspoon.
Margo says
Can I put the dough right after kneading inside the ref overnight for bulk fermentation then shape and bake the next day?
Bebs says
That is correct, Margo.
gen says
Hi i don’t have access to either shortening or lard. Can i use butter instead?
Bebs says
Sure you can, Gen.
Keiko Serizawa says
Hello! I would like to try this recipe but we don’t have shortening here in Japan. What can I use in place of shortening.
Thank you.
Armin says
Hi, do you have lard in Japan? You can use that instead...
Magellene Beltran says
Hi Miss Bebs,
I just want to ask what is the best flour to use for this ensaymada recipe? Thank you! Hope to hear from you soon!😍
Bebs says
I simply used all-purpose flour which made it soft. You can also do it with 50/50 APF/bread flour if you like fluffier buns but chewier crumbs.
Kristine says
If I need to make this a day ahead, do you recommend letting it prove before putting it on the fridge? Excited to try this out. Thanks!
Bebs says
You have two options, to refrigerate just after kneading or after forming them. Rising will be done in the fridge. I also recommend reducing the yeast a bit.
Leah says
Hi!! Thanks for this super yummy recipe. I made it yesterday for the very first time and it turned out perfect. The texture reminds us of Brioche with a cheese topping. Have your ever tried 50-50 (AFP:breadflour) ratio? I wonder how it’ll be. I don’t want to experiment baka it’ll just be sayang. Hoping to get a reply from you. 😊
Bebs says
Hi Leah, I haven't tried the 50/50 bread flour:APF but I am guessing it will not affect the outcome much. I can only guess that it will be rising better with a bit of a chew.
Caroline Espina says
Hi Bebs,
What SAF color active yeast you used? I've been looking for amazon and there is saf instant yeast ( red and like green color ) . Could not find yeast on grocery. I like to make it, looks yummy.
Thanks
Bebs says
I like to use SAF Gold fro sweet bread like this one.
Apple says
Hi miss bebs, if i use instant yeast, i hav to put it drectly on flour and add 1/4tbsp of warm water on the liquid mixture?
Bebs says
that is correct, Apple.
JC says
Hi! I’m going to try out this recipe for the first time. Going through the recipe, I noticed it says 1/4 tablespoon of salt. Is it really 1/4 tablespoon and not 1/4 teaspoon? 1/4 tablespoon doesn’t seem like a common measurement. Just wanted to check before I start baking. Thanks!
Bebs says
Hi JC, I have several measuring spoons with 1/4 tablespoon. It is just a bit less than 1 teaspoon.
Sel says
Hi Bebs,
Is there an alternative for shortening? I cant get shortening in UK. (not sure if they sell anywhere else in UK but can’t find it in my place.)
Thanks
Sel
Bebs says
Try lard, Sel.
Aoife says
Hello po! I was just wondering do I need to heat up the milk in order for my instant yeast to work or is it okay cold milk lang po?
Bebs says
Always, warm milk or water if using instant yeast. It should be lukewarm.
Madeleine Chupungco says
Hi. What maximum ng cups of flour ang pwede gamitin sa 1 tbsp active yeast?
Bebs says
For this recipe? I would not add more because this is a very enriched dough and if you add more flour it might have difficulty rising.
Kaye says
Hi Bebs! What kind of cheese of cheese would go best in this recipe? Also what size are the molds you are using?
Thanks!
Bebs says
Process cheese or cheddar cheese is always the best for ensaymada. I had a regular size mold like that of a muffin/cupcake mold but it can be any size.
Mia says
Hi! If I am gonna use instant yeast, how much should I put? Thank you so much.
Bebs says
You can use the same amount.
louise says
hi ma'am, may i ask if i can use this recipe to make ube ensaymada? does adding ube flavoring/food color will do? thank you.
Bebs says
Sure you can add ube flavor to the dough. Just add a little more flour if needed.
Lucy says
So fluffy and delicious, thank you so much for this recipe 🙂 another fave 🙂
Armin says
Thanks, Lucy for letting me know. Happy cooking 🤗
Hannah says
Hello po ate Bebs, tanung ko lng po anung size ng brioche mould po ang ginamit nyo? 7*2 po o 7.5*2.5cm po? Salamat po - Marilyn
Bebs says
Hi Hanna, I gave them away so I can't measure anymore but the difference is very minimal so you can use any of the two sizes you mentioned.
Madea says
Hi Bebs,
Please help! I followed the ingredients and instructions to a T but my dough, isn’t rising. I have attempted this Recipe thrice now, and it’s the same, it just won’t rise. At first, I thought I killed the yeast when I was blooming it (although it was very frothy, which is an indication the yeast were alive). The 2nd time, I thought its the temperature in my kitchen (I am in Australia) is too cold, I place the dough in the oven, after I preheated it to 50 degrees Celsius, but that doesn’t help either! I have been craving for ensaymada for months, and I just don’t understand why my dough isn’t rising. Any thoughts? 😔😔😔
Bebs says
Hi Madea, after preheating you have to turn the oven off. How long did you wait for it to rise? Did it rise at all? If the yeast is ok sometimes it only needs time...it can take as long as 2-3 hours if it is cold.
Kim says
Hi Bebs! Just wondering what size molds you used for this?
Bebs says
Hi Kim, I normally use a tin size the same as regular muffin/cupcake molds.
Liza says
Hi! If you’re making this ahead of time, do you let it rise for the 2-3 hours before putting in the fridge or do you put it straight in the fridge after kneading? Thank you.
Bebs says
Right after kneading so it can slowly rise in the fridge. Use lesser dough if you need a long interval time prior to baking.
Agnes Lim says
Hi, I just want to clarify something before I start making your version of ensymada. In your Note 1, what is ADY? I couldn’t figure it out as I am not an expert in baking.
Your recipe seem easy enough to follow that is why I want to try it for myself.
Thanks and looking forward to hearing from you soon.
Bebs says
It stands for Active Dry Yeast.
mayet says
Hi,
Is it possible to make the dough the night before and bake it the next day?
Bebs says
Yes, you can Mayet, but I suggest using less yeast so it can slowly rise in the fridge overnight.
Calvin Pulido says
what kind of flour did you use?
Bebs says
I used all-purpose flour.
Roxy says
I super love this recipe. I also like how you explained things and gave tips as well. This recipe never failed me. I even made dinner rolls with cheese filling using the same recipe for ensaymada. I wish I could share the pictures with you.
Bebs says
Hi Roxy, happy to know that you like our recipe. If you have an IG or FB account you can tag us there.
Kiara says
Hi Ms. Bebs, would like to ask the lifespan of this ensaymada. Thank you!
Jhel says
Hi Bebs! I just wanna ask if I can make these into buns rather than use molder.
Bebs says
Hi Jhel, you can make them into small buns and use one big round or square mold. Or you shape them like in the video without the mold. It will help them rise higher instead of expanding sideways.
Faye says
Looks yummy! Thank you for sharing this recipe. Do you think I can bake simply as balls instead of having to flatten, brush with butter, roll and coil? Beginner here and I haven't tried baking any bread that requires yeast and I'm intimidated by the sticky dough.
Bebs says
Hi Faye, shaping them in this manner will let them have a better grip and form and not go flat as they expand. The crumb will also have a better structure. But if they will be placed in molds then that would also help some.
Faye says
Thanks for clarifying. Made this yesterday and it turned out great. We sprinkled some granulated sugar over the buttercream before layering on the cheese reminiscent of the neighborhood bakery ensaymada. The only problem we had was that after taking out of the turned off oven once the 2nd rise was done, some of the rolls deflated. It might've been because the dough was more than doubled during the first rise or because we moved some rolls to another baking tray by hand. Appreciate this recipe. The video is very helpful for beginners.
Bebs says
Hi Faye, yes that is normally caused by having it rise too much that it can no longer hold its form then, of course, handling them again will deflate them. Bread flour is normally much better for that. But I suggest that you bake them directly after letting them rise in the oven.
Floresma Soro says
Love the recipe!! Thank you ☺️
Bebs says
Thanks, Floresma..
Vivian Lee says
Hi, I have never tasted ensaymada bread - but have been given your receipe to bake it because my friends can't go back to Philippines because of the lockdown - and they are missing home dearly. May I know if it should be salted / unsalted butter?
Bebs says
Hi Vivian, I used unsalted butter. Hope you enjoy making (and eating) it!
Angelica says
Could I use Bread Flour instead of APF for this recipe?
Bebs says
Hi Angelica, sure you can but it can have a bit of a chewy texture.
Vickie says
Hello! Just wanted to ask: what is your preference to use, bleached or unbleached all -purpose flour?
Thank you.
Bebs says
Hi Vickie, I always use bleached because that is the most available choice. They should work the same way anyway so it is about what you prefer or have.
Vickie says
Thank you so much for replying. I have enjoyed watching your videos and learning a lot. My family enjoyed the chicken empanada too. How to care for orchids as well( out of the topic). Privately, if you want, I’d like to know where in the Phil. You came from.
Bebs says
Hi Vickie, I am from Pampanga and now back living here from Germany to be close to the family. Happy to know that you are enjoying our blogs here...
Vickie says
I’m going to try making Ensaymada. Do you really mean 1/4 tablespoon salt in your ingredient? Maybe 1/4 teaspoon?
I have been making chicken Asado Siopao. Always a hit To my family every time. My son brings Siopao to work. Loves it.Thank you.
Bebs says
Hi Vicke, glad that you like our Asado Siopao recipe. And as for the Ensaymada, it is correct, 1/4 tablespoon, that is less than a teaspoon. For bread that is normal.
Shienel Hodgson says
Hi Beb,
Very yummy recipe, I made this ensaymada 3x now and my son and husband love it. What is the procedure if I use a bread maker please? Can I also use bread maker yeast?
Thank you
Bebs says
Hi Shienel, glad that your family love or recipe. I do not know what bread maker yeast is but I am guessing that it is either active dry or instant yeast. They differ in rising time since instant yeast tend to rise faster. Just follow the instructions of your bread maker, like putting all the liquid ingredients first and then the dry ones last. Look for the dough function which will take cake of kneading and the first rise, the rest you have to do manually.
Donella says
Can you prepare the dough in the bread machine? Any recommended tweaks?
Bebs says
Sure you can Donella, just follow the instruction of your bread machine for preparing the dough (knead and rise) then shape and bake manually.
Kingking says
This is the best ensaymada recipe ever! The buns are truly pillowy. I stuffed mine with cheese. I can't wait to try making this with ube.
Thank you for sharing this!
Bebs says
Thanks for the great comment and review..
Camille says
Hi Bebs! Im a super fan of your recipes. Btw where did you buy shortening in Germany? Thanks!
Bebs says
Hi Camille, in most supermarkets..look for Biskin gold or any brand with Phlanzenfett name.
Michelle says
Delicious recipe!!! A yeast packet actually has 21/2 teaspoons not 1 teaspoon as the recipe stated. I adjusted mine and it turned out Soooo pillowy soft. Thank you!
Bebs says
Hi Micheele, Glad it still turned out good and that you like it! Actually it says 1 tablespoon and not teaspoon. 1 Tbsp = 3 tsp. But I normally use 1 Tbsp of yeast for every 3 cups of flour.
Mariza says
Thanks for the recipe. It is easy to follow and results were great.
Bebs says
Happy that you are satisfied with it, Mariza.
Armie says
How much of sugar if you proofed your yeast?
Thank you..
Bebs says
This is optional, but about 1/2 teaspoon is enough.
Catherine says
The best recipe I tried. Soft. I don’t know may be the I cooked it. I forgot to time it so when I took it out fr over it starts to go down. And kind of chewy but it’s good and soft. Do think it’s not cooked well?
Bebs says
Hi Catherine, I think you migt be right. The inside must still be uncooked that is why it deflated. Happened also to me once making a milk bread and I forgot to turn the timer dial longer after preheating.
Dana says
I've tried your ensaymada recipe twice. Mine did not rise on the second rising (30 mins). I even let it rise for 1 1/2 hours but still did not rise. What do you think is the problem? Hope you can help me.
Bebs says
Hi Dana, did it rise well during the first rising? Normally failing to rise the second time means that it rose too long or too much the first time or it took you too long to form them that they have deflated and the yeast has used up all the available food..
Joy says
hi Bebs - what hand mixer can you recommend? thanks
Bebs says
Hi Joy, I am not really into brands because I've learned from experience that you cannot totally be sure that it will last if it is an expensive brand. But, of course, it does not mean that the cheapest is the best. Choose something that has several speed level, at least 5. Consider also that you will be holding it for some time when using it so it should not be too heavy and should be comfortable to hold.
Casey says
Going to make this for my parents' anniversary coming this weekend!! Is this similar to Red Ribbon?
Bebs says
I think, red ribbon uses bread improvers to get that very fluffy texture...
Dolores says
Hello I’m a new follower I just want to know if you used AFP in your Ensaymada recipe. Thank you
Bebs says
Hi Dolores, yes I did.
Estelle Miyawaki says
Hi Bebs! Should I use luke warm milk? I have a SAF instant yeast. Yesterday I made your Spanish Bread and I used luke warm milk, it's perfect.
Bebs says
Hi Estelle, yes it has to be lukewarm...
Rachelle says
Was reading your ensaymada recipe + procedure, it was not mentioned on the procedure about kneading the dough until it's not sticky anymore- which I believe you did before letting it rise. Please clarify
Bebs says
Hi Rachelle, the kneading part was done using a hand or stand mixer with dough attachment. If you prefer to knead by hand then be prepared that it will stick to your hands. Greasing your hands and oil ill help. As you knead it will be less and less sticky, same when kneaded in a mixer.
Evelyn says
I am so happy with your recipe. Super easy to follow and it tasted just like what we are accustomed to back home. This recipe is for keeps!
LOVE it! Thank you
Bebs says
Thanks for the great comment, Evelyn!
Kharly Ching says
Hi, what can I substitute for shortening?
Bebs says
Hi Kharly, you can use lard which will work the same or butter but may not be as fluffy.
Julienne says
Hi Bebs.
Re: shortening - i only have butter. Is it an equal switch/ portion?
Thank you
Bebs says
Yes use same amount.
Juliet says
Hi Bebs,
Been a fan of yours for quite some time already. 😊 Your recipes hits home all the time. For that, thank you!
One thing, is the baked dough supposed to be flaky? My dough had been to sticky til the end. Is it possible mine lacked flour (I used 3.5 cups) or I did not knead it enough (My first time to use a hand mixer)?
Looking forward to your comments.
Bebs says
Hi Juliet, it is supposed to be very sticky but will lose its some of its stickiness after kneading and rising.
Hazel says
We made it the first time & it turned out good. The portions we did with my kids are too small & ended up bite size. I’ll try to improve next time.
Thank you for this recipe, we wouldn’t have to wait for our trip to the Philippines to eat soft & cheesy ensaymada.
Bebs says
Glad that you all like it!