Name: Classic Ensaymada Bread: Soft, Sweet, and Cheesy Filipino Delight Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Filipino
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)

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Introduction

Classic Ensaymada Bread is a soft, sweet Filipino pastry that’s delightfully fluffy and buttery. Topped with melted butter, grated cheese, and sugar, it’s perfect for breakfast or an afternoon treat. This ultimate recipe will guide you to create this iconic bread at home with ease.

A glass baking dish sits on a navy blue cloth over a white marbled surface, filled with six golden brown spiral rolls arranged in two rows of three. Each roll shows layered, flaky dough with a shiny, slightly crisp top, dusted lightly with powdered sugar. The swirls reveal a soft, fluffy inside with a light cream color beneath the shiny crust. In the blurry background, stacked white plates hold more of the same rolls, adding depth to the warm, cozy setting. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use warm milk (not hot) to activate the yeast without killing it, ensuring good rise.
For a richer flavor, substitute half the milk with evaporated milk.
Try topping some ensaymadas with butter and sugar only for a simpler treat.
Use finely grated sharp cheddar or Filipino queso de bola for an authentic taste.
Brush the ensaymadas with extra melted butter before serving for added softness and flavor.

Storage

Store ensaymadas in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 weeks. To reheat, warm in a low oven or toaster oven until soft and fragrant.

How to Serve

The image shows six golden-brown spiral rolls arranged closely in a clear glass square dish. Each roll has multiple flaky layers visible, with a shiny, slightly crusty top sprinkled lightly with powdered sugar. The rolls have a smooth, soft texture with swirled tops that rise gently, sitting on a dark cloth over a white marbled surface. In the background, there are stacks of white plates and a jar filled with nuts, all softly blurred to keep focus on the rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast in warm water with sugar before using and wait for it to foam, which takes about 10 minutes.

Why is my dough not rising properly?

The most common reasons are using water that’s too hot or cold, expired yeast, or a cold environment. Ensure the milk is warm (around 100-110°F) and your kitchen is moderately warm for the best rise.