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Filipino Cheese Bread – deliciously soft and cheesy!

Another well-loved breakfast or afternoon snack by many Filipinos! Unlike other cheese bread you know, Filipino cheese bread is sweet and milky.  

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! |

Back home, there is this bakery well-known all over the town of San Fernando, Pampanga for their cheese bread, the L.A. Bakeshop. They started downtown in 1985, not so far from the Cathedral and public market but the last time I was there, I heard they have already branched out to several other places.

I have to agree with a lot of people saying that theirs is simply the best cheese bread there is. Especially if you are able to get freshly baked ones! Which is likely because they have to make fresh batches all day to meet the demand for their cheese bread. They are just heaven! Warm, soft and sooooo cheesy! I could easily eat ten of them without a problem (or more if I don’t try to stop myself).

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! |

I was really craving for some of these Filipino cheese bread since I came back from the Philippines last January. Then, just recently, one of our readers here at Foxy Folksy was actually requesting for it. I took it as a sign that it is time for me to give this delicious bread a try.

So this is my attempt to copy L.A. Bakeshop’s famous cheese bread. I tried looking up for recipes online but there is really nothing much to see. I did find a few but not exactly what I was looking for, so I had to improvise a bit. It helped that I had some experience with making other bread like Pandesal and Ensaymada, then it was not so difficult to guess the rest. 🙂

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! |

Please note that the dough will be sticky to work with. This is what makes it soft and moist. I added potato flakes to this recipe because someone told me about it and that is supposed to make the bread softer. So I put it to the test and my findings…well, the cheese breads were really soft after baking, softer than without the potato flakes but after some hours there was really not so much difference.       

By the way, here it is Abbie as you requested. I hope you like it!

And…I made a video for this recipe and it should be up soon! Do watch out for it here! (video available below)

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! |

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4.96 from 24 votes

Filipino Cheese Bread - so soft and cheesy!

These yummy Filipino cheese bread are generously covered in cheese streusel. They sweet and milky, unlike other cheese bread you know. Get the recipe here!
Print Rate
Course: Snack
Cuisine: Asian,Filipino
Keyword: cheese bread,cheesebread,filipino cheese bread
Servings: 30 pcs
Calories: 208kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes



  • 1 tablespoon active dry yeast - - See NOTE 1
  • 1/4 cup warm water
  • 1 tablespoon sugar
  • 1/2 cup butter - or shortening
  • 1 cup milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1/2 cup potato flakes - (optional) - See NOTE 2
  • 1 egg


  • 2 cups Kraft cheese - (grated cheese)
  • 1/2 cup flour
  • 1 1/4 cups powdered sugar
  • 1/4 cup butter - - softened at room temperature
  • 1 cup powdered milk - (skimmed milk)


  • In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of sugar. This takes about 3-5 minutes.
  • Meanwhile, in a mixing bowl, whisk together milk, butter or shortening, sugar and salt until well combined. You may use a bloom whisk or electric mixer.
  • Add the potato flakes and 2 cups flour and mix until paste-like consistency is achieved.
  • Add the rest of the flour, egg, and the bloomed yeast and mix using a spatula to form a dough. You might need to 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 of the bowl while tipping the sticky dough over to a floured working surface. Knead for 7-10 minutes or until dough is smooth and elastic. Do the windowpane test.
  • Form the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and let it rest and rise in a warm place for 40 minutes to an hour or until it doubled in size. I usually warm my oven at 50°C for 5 mins and turn it off then put the bowl of dough on the middle rack then close the door. This shortens the waiting time to 20-30 mins.
  • Prepare the cheese streusel. In a big bowl, using a spatula, cut the butter into the flour until small chunks are formed. Add the powdered sugar and powdered milk and mix until it gets crumbly. Add the grated cheese and mix until well distributed.
  • Take the dough from the oven and remove the cover. Line 2 baking sheets with parchment paper. Pinch a small piece from the dough about the size of a golf ball and roll it between your palms to form a ball.
  • Cover each dough ball generously with cheese streusel pressing it gently around so the topping would stick. Arrange the covered dough balls on the lined baking sheet. Leave some gaps in between as they will rise a bit again. Do not let them rise so much.
  • Bake them in a preheated oven at 300°F /150°C for 12 minutes or until they turn slightly golden. Turn off the oven but leave the cheese bread in the oven for another 5 minutes.
  • Best eaten while still warm.



Note 1 - Instant yeast can also used and can be added directly to the flour or dough. If you are not sure if your yeast is still active, do the proofing test first.  
Note 2 - If you do not have potato flakes, you can use 1/4 cup potato flour or all-purpose flour.
Nutrition Facts
Filipino Cheese Bread - so soft and cheesy!
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 31mg10%
Sodium 258mg11%
Potassium 111mg3%
Carbohydrates 26g9%
Fiber 0g0%
Sugar 12g13%
Protein 5g10%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
Calcium 150mg15%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Hi Bebs, can I use milk powder instead of skimmed milk powder. If yes, what should be the measurement? Thanks!

  2. I’ve tried this today but struggled with the streusels. It did not become crumbly. I used grated cheddat cheese and normal powdered milk, did these cause the streusels to be sticky instead of crumbly.
    I still baked it and turned out decent but doesn’t have the same texture as the pictures. Please advise.

  3. 5 stars
    Hello! I made this bread last time and It turned soft and pillowy! Thank you! 🙂 I would like to do this again but I am wondering if I can do this the night before? If yes, should I do the first proofing first before I leave it in the refrigerator overnight so I will just shape and do final proofing in the morning? Thank you!

    1. Hi Kath, you can do it in 2 ways. Refrigerate after kneading so it will slowly rise in the fridge overnight or do it after shaping and dredging then just let it come to room temperature and bake in the morning.

    1. Sure you can Che, but there could be some (minor) differences in the final output. Neither good nor bad, just depends on how you like your bread/buns.

  4. Hi! I have a question. My streusel ended up being one lump. I don’t know how but the streusel bits weren’t separated and the flour and powdery texture disappeared. It looked like a dough almost. Do you think I over mixed it? What did I do wrong?

    1. Maybe it is the cheese used and the temperature of you kitchen has melted it. Try freezing the cheese first then grate it and refrigerate again before adding the rest of ingredients.

  5. Made this yesterday and it was so good. Everybody loved it. It brought back so much childhood memories. Thank you so much for sharing.

    1. Hi Nat, good thing you did find us. Shortening the time will depend on your kitchen, if it is warm then it will rise fast or you can add more yeat but be prepared to get a bit of a yeasty smell/taste. You could also warm your oven a bit and turn it off then let the dough rise there.

  6. Hi Bebs! I tried making these and followed the recipe with proper measuring cups but the bread came out dense and hard… the only thing I changed is I mixed the instant dry yeast with the second batch of flour and did not activate it like you did. So I’m thinking this might be the reason?

    1. If it is instant yeast it should not be a problem as long as you use lukewarm water. I am only thinking about how you measured the flour. Did you scoop it directly from the container? Remember to spoon the flour to the cup then level and no tapping it. It could also happen if the dough is over or under kneaded or did not rise enough.

  7. Hello I tried to make this but my dough came out so sticky and I had to keep adding flour. I also substitute potato starch with tapioca starch so I’m not sure if that made it more sticky.. any suggestions on how to make dough less sticky and wet

  8. my dough wont rise the second time. it has cheese toppings already. I tried everything to fix it by putting it in the oven with boiling water underneath etc… nothing.
    I was thinking maybe i mix my instant dry yeast to the milk (i use evap, ) instead of the water.! Ayahhhh now i dont know if this is still okay to bake but not sure if its still edible. anything else i can do?

    1. Could it be that you let it rise too long the first time? Or it was overhandled during the shaping. Just give it more time to rise.

  9. 5 stars
    5 stars! Tweaked the flour I used (50% all purpose flour, 50% whole wheat flour). Also used just APF because I did not have potato flour. Turned out really good even though it was my first time ever to make bread. I have a lot of streusel left though. My batch yielded 30 and I coated all pieces generously. Did this happen to anyone else?

    1. Hi Tin, thanks for the great review. I did have some leftover streusel but not really that much. You can still sprinkle it on top of the shapes bubs once they have expanded to cover the gaps.

    1. Hi Gy, in our house, it won’t last a day 😉. Store it in a box, refrigerate and reheat in the microwave oven when you have leftovers.

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