Classic Ensaymada Bread Recipe

Introduction

Classic Ensaymada Bread is a soft, sweet Filipino pastry that’s perfect for breakfast or a delightful snack. With its tender dough, buttery finish, and a sprinkle of cheese and sugar on top, it offers a comforting taste that’s easy to make at home.

Ingredients

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup milk, warmed
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted (for brushing)
• 1/4 cup grated cheese (e.g., cheddar or queso de bolsa)
• 1/4 cup sugar (for dusting)

Instructions

1. Step 1: Gather all your ingredients so they’re ready to use.
2. Step 2: In a small bowl, combine warm milk, instant yeast, and 1 tablespoon sugar. Let it sit for 5-10 minutes until frothy.
3. Step 3: In a large bowl, whisk together the flour, remaining sugar, and salt.
4. Step 4: In another bowl, beat the eggs and mix in the softened butter and vanilla extract.
5. Step 5: Add the yeast mixture and wet ingredients to the flour mixture. Stir until a soft dough forms.
6. Step 6: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
7. Step 7: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
8. Step 8: Punch down the dough, divide into 12 equal pieces, roll each into a circle, and brush with melted butter.
9. Step 9: Fold each circle in half, then roll it up into a spiral shape (ensaymada). Place on greased molds or a parchment-lined baking tray.
10. Step 10: Cover with a towel and let the shaped dough rise another 30-45 minutes until puffy.
11. Step 11: Preheat your oven to 350°F (175°C).
12. Step 12: Bake the ensaymada for 20-25 minutes or until golden brown.
13. Step 13: Remove from the oven and cool in the molds for 10 minutes, then transfer to a wire rack.
14. Step 14: While still warm, brush with melted butter and sprinkle with grated cheese and sugar.

Tips & Variations

• Use room temperature eggs and butter for better dough consistency.
• If the dough is too dry, add a splash more warm milk to reach softness.
• Try different cheeses like mozzarella or cream cheese for unique flavors.
• Add shredded coconut on top for a tropical twist.
• For a chocolate version, mix cocoa powder into the dough and top with chocolate frosting.
• Incorporate ube powder or extract to make colorful purple ensaymada.
• Knead the dough thoroughly to ensure a fluffy texture.
• Adjust baking time if making mini ensaymada, as smaller pieces bake faster.

Storage

Store ensaymada in an airtight container at room temperature for up to three days to keep it soft. For longer storage, wrap tightly in plastic wrap and freeze for up to two months. To reheat, thaw at room temperature and warm in the oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I do if my dough didn’t rise properly?

If the dough doesn’t rise, it may be due to inactive yeast or an unsuitable environment. Make sure your yeast is fresh and that the dough is placed in a warm, draft-free area to encourage rising.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute some all-purpose flour with whole wheat flour for a healthier option, but note that the bread will be denser and less fluffy.

Classic Ensaymada Bread Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

Classic Ensaymada Bread is a soft, sweet, and fluffy Filipino bread perfect for breakfast or a snack. This recipe features enriched dough made with milk, butter, eggs, and vanilla, shaped into spirals, baked to a golden brown, then finished with melted butter, grated cheese, and sugar for that authentic, irresistible flavor.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 20-25 minutes
• Total Time: 55 minutes
• Yield: 12 pieces 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup milk, warmed
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract

Topping Ingredients

• 1/4 cup butter, melted (for brushing)
• 1/4 cup grated cheese (e.g., cheddar or queso de bolsa)
• 1/4 cup sugar (for dusting)

Instructions

1. Prepare the Ingredients: Gather all ingredients and have them ready for easy access to streamline the baking process.
2. Activate Yeast: In a small bowl, mix warm milk with instant yeast and 1 tablespoon of sugar. Let it rest for 5-10 minutes until it becomes frothy, indicating the yeast is active.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, remaining sugar, and salt to evenly distribute.
4. Combine Wet Ingredients: In another bowl, beat the eggs and combine with softened butter and vanilla extract until smooth.
5. Combine Mixtures: Add the yeast mixture and wet ingredients to the dry ingredients. Mix until a soft dough forms.
6. Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, developing gluten.
7. First Rise: Place dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour until doubled in size.
8. Shape the Dough: Punch down the risen dough, divide into 12 equal pieces. Roll each piece into a circle and spread with melted butter.
9. Roll and Shape: Fold the circle in half, then roll it up like a jelly roll to create a spiral shape. Place each shaped dough in greased molds or on a lined baking tray.
10. Second Rise: Cover with a towel and allow the shaped dough to rise for 30-45 minutes until puffed up.
11. Preheat Oven: While the dough rises, preheat oven to 350°F (175°C).
12. Bake: Bake the dough for 20-25 minutes or until golden brown on top.
13. Cool the Bread: Remove from oven and let cool in molds for 10 minutes before transferring to a wire rack.
14. Add Finishing Touches: Brush the warm breads with melted butter and sprinkle with grated cheese and sugar.

Notes

• Ensure the yeast is fresh and your milk is warm but not hot to activate yeast properly.
• The dough should feel soft and slightly sticky; add milk sparingly if too dry.
• Use room temperature eggs and butter for better mixing and dough consistency.
• Baking times may vary; check a few minutes early to prevent overbaking.
• Experiment with different cheese types like mozzarella or cream cheese for varied flavors.
• Use greased molds for traditional spiral shapes or a lined tray for free-form baking.

Keywords: Ensaymada, Filipino bread, sweet bread, soft bread, breakfast bread, enriched dough, spiral bread, baked bread