How to Make Ensaymada

Lito Montala

Ensaymada is a soft, buttery Filipino bread roll, brushed with margarine or butter, sprinkled with sugar, and often topped with a generous layer of cheese.

3 from 2 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Bread Recipe

Cuisine Filipino

Servings 2 dozen

Calories 244 kcal

Ingredients

1 cup all-purpose flour (for the sponge yeast)
1 1/2 teaspoons sugar
3/4 cup warm water
4 tsp. active dry yeast
1/8 cup butter softened
3/4 cup sugar
1 Tbsp. salt
5 egg yolks
1 cup fresh milk or evaporated milk
4 cups all-purpose flour (for the dough)
melted butter for brushing
grated cheese

Instructions

How to Make Ensaymada:

Dissolve the sugar in the warm water. Add the yeast and let stand until softened
Add 1 cup flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes. (This is the sponge yeast).
Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Then add milk and stir.
Add 4 cups all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well until dough is formed.
Knead the dough until texture becomes fine.
Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.
Punch down. Divide dough into desired size of rolls. Sprinkle with flour to avoid sticking to the surface. Roll out thinly into a rectangle.
Spread dough surface with melted butter and sprinkle with grated cheese.
Roll as in jelly roll, starting from the lower left hand corner creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
Place in greased ensaimada molds. Let rise for 2 hours.
Bake in preheated oven at 400 °F for from 10 to 15 minutes.
After taking out from oven, brush with butter and sprinkle with grated cheese and sugar.
Yield: 2 dozens.

Notes

Cooking Tips of Ensaymada Recipe:

Be Patient with the Sponge Yeast

Letting the sponge yeast rest until it bubbles ensures the yeast is fully activated and ready to make the dough rise properly. If you rush this step, your bread may turn out dense instead of light and airy. A well-developed sponge gives your ensaymada that signature fluffy texture.

Knead Until Smooth and Elastic

Kneading builds gluten in the dough, which is key to creating a soft yet stretchy crumb. Don’t stop kneading too early—even if the dough feels sticky—because it needs time to develop structure. You’ll know it’s ready when the dough bounces back when lightly pressed.

Give Enough Time for Rising

Allowing the dough to rise twice makes all the difference in the final product. The first rise develops flavor and texture, while the second rise adds lightness before baking. Skipping or shortening these steps can result in flat, heavy rolls instead of pillowy ensaymada.

Keyword ensaimada, ensaymada, Filipino bread, Pinoy sweet bread