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.
Nikki says
Thank you so much for the recipe 🤍Everyone loves it. Had to modify the shortening to half butter and half oil but the bread still turned out very soft.
Yumchamama says
I suddenly had a craving for Ensaymada but I have no idea where to find them in Sydney and I then stumbled across your gorgeous blog. Thank you for this recipe! I have saved it to try very soon.
Bebs says
I hope you liked it!
Mj says
Hi ms. Bebs i just want to ask what kind/ brand of vegtable shortening you are using? Is it a lard or just plain vegetable oil? Thank you!
Bebs says
I usually use vegetable shortening like Crisco because it is easier to get but lard should also work.
Cris says
I just tried this and it turned really good..i made just cupcake sizes and my son finished 6 pcs..thanks for the good recipe. Im going to sell it in cupcake size so a lot of kids in our street can buy and will have a taste of a good ensaymada too.
Bebs says
That is great, Cris. I hope you sell a lot.
Glenda says
Believe it or not, I looked this up because it's a dish in The Sims. LOL. But now I really want to try it. My question is what kind of cheese do you use? I'm trying to wrap my head around the buttercream topped with cheese and I don't want to use the wrong kind of cheese. Thanks in advance!
Bebs says
Lol, used to play the Sims, but since I started to blog, don't really have time for it (or anything else!😉) So, we use processed cheese that is common here in the Philippines. It is usually wrapped in foil and boxed and you won't find it in the cold section but on a regular shelf. Kraft Velveeta, I was told, is a close thing. But if you can't get one of them then you can use mild cheddar.
ebotpandayan says
Hello, I sent you a comment asking for the ratio of water and sugar that goes to proofing yeast. I could not wait for your reply so I thought I'll try to do it like how it might work. Wunderbar! And my ensaimadas from your recipe are einfach lecker (simply delicious), as my Viennese guest said. I was lazy to go shopping for Pflantzenfett--((bloody cold here), so I settled for a regular Schmalz I keep in my fridge. And it worked just fine. I am hooked on making Ensaimadas after your ensaimada recipe. It is simply great, simple, and easy to follow. Vielen, Vielen Dank!
Bebs says
Aaawww....so sorry for the late reply...I am swamped with hundreds of comments and I try my best to answer them one by one. But I am happy that even without my help you were able to do it and that you love making it! Und richtig! Man kann Schmalz als alternativ für Pflanzenfett benutzen. Great to hear that it was a success!
ebotpandayan says
I am a new subscriber and I like your ensaimada recipe, thank you. Sounds simple and easy to follow until I watched the video clip. Your recipe requires 1/3 sugar, that is clear. Do I get from this 1/3 the sugar needed for blooming the yeast; and the rest to use in combination with milk, shortening, and salt? How much sugar and water do I use to mix with the yeast? Some of your readers may already have asked the question but I have to spend some time to read them all to get the answer
Bebs says
You can simply follow the instruction here. The sugar was taken from the ingredients listed.
Mayeth says
I just saw this page looking something to bake. I wanna try this recipe, thank you for sharing!
Bebs says
You are welcome, Mayeth.
Isabel says
This was good. I think there was an oversight in the proofing part. You mentioned to mix the yeast with warm water. No mention of sugar, but in your video there was sugar. And in the yeast packet it mentions adding sugar to water and yeast to proof it. I guess this can be common knowledge to bakers, but for beginners it would be nice if this was noted down. It still rose, but I think it could have risen more. Thanks anyway for sharing.
Bebs says
It actually has little to no difference as the yeast will still have access to the sugar in the dough that will help it rise at that stage.
Kristine says
Do you add 3 1/2 cups of flour and then add another 1/2 (if dough is too sticky) because this is what i did and my dough is not that dense (unlike the dough in the video) but its still sticky, is that okay?
Bebs says
The stickier or wet it is the softer buns it will become.
Aloe says
Hi! Thank you for sharing your recipes, esp.. pandesal (my son’s fave) & this ensaymada. 1st try i used butter instead of veg.shortening & 2nd try i be able to find substitute for veg.shortening., a veg.lard, its hard to find some ingredients here in Slovenia, (also kraft cheese), as Asian store is very far where i live...:( I can say the big diffence of using butter instead of lard. It was a big hit, my Slovenian family loves ensaymada, i filled with red beans ( subs for munggo) Im hooked now with your recipes and always looking forward what to bake next. Thanks again and GOD bless!
Bebs says
I am glad that you can appreciate our recipes here. Yes, using shortening does make a difference for this recipe. Thanks so much for your lovely message and stay safe..
Gia says
Hi Alona!
This recipe is actually my inspiration of the ensaymadas I make. I just made a few twists on mine. But I love getting recipes from Ms. Bebs.
Nice to see you here Alona! Lp, Gia.
Eleanor Castro says
I'm a beginner and I'd like to try your recipe.
Bebs says
Although making ensaymada is not the easiest because of the sticky dough but I am sure you will be able to do it.
Nancy Anne Villamor says
Hi! What kind of milk is used for this recipe? Thank you!
Bebs says
You can use fresh or evaporated milk.
Anne Marie Davies says
Love it! Masarap
Bebs says
Thanks, Anne. Glad to hear it!
MissyZel says
You’re amazing!thank you so much for sharing this recipe. GB
Bebs says
Awww...thanks.
Lydia Rivera says
hi. thank you so much fro the recipe and for the instructions. I'll try on the weekend very interesting.
Excellent
Lydia Rivera
Analyn says
Hi I just made your Ensaymada recipe and it turns out really fluffy and yummy, I just want to ask about the butter cream and the cheese if I can let it outside the fridge.
Mary says
Hi,
Thanks for your recipe. Tried this ensaymada and it turned out great. I was planning to bring it next time at friends party but I want it to make a smaller size. Should I need to shorten the time of baking, if I make half the size? Thanks
Bebs says
Yes, for smaller ones bake them for 15 minutes and check.
Isabel says
Soft and so yummy! I just need more practice with cutting. I made them big size like cinnamon buns . Thank you so much for this recipe! 🙂
Bebs says
But the bigger the better, that's what would Armin say 😉
nagii says
hello... just wondering... can i substitute butter with the shortening? and is the shortening lard or just a corn oil? thank you 🙂
i really want to try this recipe 🙂
Bebs says
Shortening is any fat that is solid at room temperature, so you can use lard although there are plant-based ones. Butter will also work but it melts faster than shortening.
Steffie says
Hello! Just wondering if dehydrated suet works with this recipe. And would it be the same measurement?
Noemi says
What can be used as replacement for shortening?
JC Perez says
Hi. I want to make ensaymada. What’s the size of the molder did you use? Thanks
Christoper Yao Atanacio says
Thanks for this great recepi, perfect!!. Hope i can post the outcome here but I think the comment section cant attach pictures.
Bebs says
You can tag us in IG if you have it.😉
Carol says
Hi! Just wondering if I can prepare/shape it the night before and bake it in the morning. Thank you 😊.
Bebs says
Yes, you can Carol, just put them in the fridge as soon as they are shaped so they can rise overnight. You might have to reduce your yeast a bit and Active Dry yeast is best for overnight rising.
Liza says
How much sugar you add to bloom yeast
Bebs says
take about a half teaspoon..
Carol B says
Hi Bebs, can I use a stand mixer for this recipe? Can’t wait to make it😋. Thank you so much.
Bebs says
Sure you can Carol, I do it all the time.
Cathy says
Thank you for sharing your recipe it was superb. Just wondering if butter is better than shortening?
Bebs says
Butter tastes better but shortening makes it fluffier, so it is up to you which one you would prioritize.
Mage says
Just tried this recipe. Everything was great!!! Consistency is soft and pillowy. Recipe is spot on 👍 Next time I will try it with ube. Thank you!
Bebs says
Go for it, Mage!
Madel says
This is by far my favourite Ensaymada recipe. I will try to use half bread flour and half all purpose flour next time
Bebs says
aaawww...Thanks Madel.
ANGEL says
Thank you for sharing this wonderful recipe.... really taste so good.... love it
Bebs says
You are welcome, Angel.
Sheila says
Hi beb,
Would it be ok to use 1/2 melted butter and.1/2 canola oil in place of the shortening? Im just not a fan of how shortening tastes like lol
Thanks,
Bebs says
the shortening will give you the flaky texture which oil will not. But if you are good with that then sure go ahead.
Olivia says
Excellent recipe!
Bebs says
Thanks Olivia.
Olivia says
No egg wash for this recipe? I baked one time and followed your recipe and came out good! I just brushed it with melted butter after taking out from the oven.
Thanks for sharing your tips and recipes. Love them all!♥️
Bebs says
No egg wash, just butter to keep it soft.
A says
What type of cheese should I use? Is it the regular shredded kraft cheese fr grocery?
Bebs says
We normally use the processed block cheese. But cheddar is also good.
Cristine Asuncion says
hi. What is the exact measure for the warm water, sugar and yeast?
ebotpandayan says
Oh, so you have the same question as mine. I sent a comment on this and still waiting for a reply. I don't see a reply to yours. Hope springs eternal though. Let's wait. 🙂
Kriselle says
Hello!May i know what’s the size of the molder did you used? Thank you.
Bebs says
They are about 3 inches in diameter.
Denise says
Hi! During the 2nd proof, my dough did not rise. Can you help me what went wrong??
Bebs says
It can take a long time specially if your kitchen is cold. Or it might have risen too much on the first rise. Or your yeast is not that good anymore.
S says
Hello, I am gonna try to make this recipe but I don't understand this part "Add the 1/4 cup of water for proofing ADY to the liquids instead." should I add water if I am using instant yeast? Please advise. Thanks in advance!
Bebs says
It means, if you are using ADY (active dry yeast) then you need 1/4 cup of warm water to hydrate/proof it. But if you are using instant dry yeast then no need to proof so you just add the 1/4 cup warm water to the 1 cup milk instead.
Michelle says
I tried this recipe and I love how easy it was compared to other recipes I have tried. The only different thing I did was that I kneaded the dough in a stand mixer instead of by hand. So happy how the bread turned out to be soft and fluffy. Would adding potato make it even softer?
Bebs says
If is soft and fluffy because it has high hydration ratio. Yes, mashed potato flake or potato flour helps because it absorbs more liquids.
Marivic says
Hi, I made your ensaymada recipe and it turned out great. I used half AP flour and half Bread flour and it turned out soft. Thank you for your recipe
Shannon says
Tried your recipe before and loved it! Craving ensaymada now so might make this again, but I was wondering if I can make it ube ensaymada? I have jarred ube halaya. If so, at what step should I add this?
Thank you!
Bebs says
I suggest adding it as a filling instead of spreading butter before rolling, smear some of the jam instead.
Angela says
Hello, how long do you knead the dough and at what stage do you do so? Before or after the initial rise?
Jocelyn Collins says
Hi there I want to try this recipe looks so yummy. Can I use bread flour in this recipe?
Bebs says
Sure you can, but you may need to adjust (add) the liquid.
Abigaile says
Hi. Can I use canola oil as shortening. I am currently living in Israel and we do not have shortening here. Thank you.
Bebs says
It is not the same so it will not have the same result but it should still be fine.
Maricar says
I tried this recipe and it was so good. I didn't use molders but it was still good and presentable. Luv it!
Bebs says
happy to hear that, Maricar!
Phoebe says
Can you bake the breads in advance then store them in a tightly sealed container? Then when about to serve them, apply the buttercream and cheese toppings?
Bebs says
Yes you can Phoebe. You can also warm them a bit before frosting them if you like.
MJ says
Hi Bebz! Thanks for sharing your recipe. I tried this recipe. The flour i used is 2 cups of bread flour and 1 1/2 cups of APF. The outcome was awesome. Only one thing I can not make a perfect shape🙄
Bebs says
Practice makes perfect, MJ. You can do it! Thanks for the 5 stars.
Analyn says
Hi I just made your Ensaymada recipe and it turns out really fluffy and yummy, I just want to ask about the butter cream and the cheese if I can let it outside the fridge.
Bebs says
If you use processed cheese, then it should be fine for a few days outside the fridge as long as they are stored or packed properly and in a cooler area.
leslie says
hi! would like to know the mould size for Ensaymada?also, what kind of shortening you used?
thanks!
Bebs says
I used Biskin (Pflanzenfett) while in Germany and Crisco in the Philippines. But any shortening should work.
Sel says
thanks for the recipe! it was really soft! my tip to save time, roll the whole dough and put softened butter then cut into pieces . i also reduced sugar for the toppings to 1/4 cup but turned out right sweetness for me
Anna says
Roll and cut them as if you were making cinnamon rolls?
Olivia says
Your recipe is for keeps!
Followed it to the dot but added strips of ham when I rolled it individually and topped with salted egg 😍 wish I could send you a picture 😊
Armin says
Hello Olivia, it sounds really delicious...you can send us a message in FB or IG with your picture if you want, we really would like that 🤗
Kat says
Hi. I have tried this recipe and it turned out great! Its fluffy and just what I was craving for. Also cooked the ube pandesal that you have posted and my hubby finished it in 2 days. Thank you!
Bebs says
That is fantastic, Kat! Stay safe.
Ivy says
Is there any modification to recipe if I use bread maker?
Maria says
This recipe is so good! The ensaymada turned out to be so soft and yummy!!
Armin says
Happy to hear that, Maria...thanks for your feedback 🤗
Lyn says
Hi, I just want to know what is the size of the molder? And where I can buy it? Thank you. I can't wait to try your ensaymada recipe 🙂
Bebs says
Hi Lyn, it does not really matter how big or small mold you have. You can also use muffin molds.
Claire says
Hi Bebs,
Thank you for sharing your recipe. They are super yummy and soft.
Claire
Armin says
Hello Claire, glad you like our recipe...🤗