Classic Ensaymada Bread: An Incredible Ultimate Recipe

Introduction

Classic Ensaymada Bread is a soft, sweet Filipino pastry that’s perfect for breakfast or snack time. With its tender dough, buttery flavor, and a sweet cheesy topping, this bread is both comforting and delicious. Follow this ultimate recipe to make your own irresistible ensaymada 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 and prepare all ingredients for easy access.
2. 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.
3. Step 3: In a large mixing bowl, whisk together flour, the remaining sugar, and salt.
4. Step 4: In another bowl, beat the eggs and mix with softened butter and vanilla extract.
5. Step 5: Add the yeast mixture and wet ingredients to the dry ingredients. 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 dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
8. Step 8: Punch down the risen dough and divide into 12 equal portions. Roll each piece into a circle and brush with melted butter.
9. Step 9: Fold each circle in half, then roll it like a jelly roll to form a spiral shape (ensaymada). Place on a greased baking tray or molds.
10. Step 10: Cover shaped dough and let rise again for 30-45 minutes until puffy.
11. Step 11: Preheat oven to 350°F (175°C).
12. Step 12: Bake the breads for 20-25 minutes or until golden brown.
13. Step 13: Cool the breads in their molds for 10 minutes, then transfer to a wire rack.
14. Step 14: While still warm, brush each bread with melted butter and sprinkle with grated cheese and sugar.

Tips & Variations

• Use queso de bola (Edam cheese) for a more authentic Filipino flavor or substitute with mild cheddar.
• For extra richness, replace half the milk with evaporated milk.
• Cover the dough during rising with a damp cloth to keep it moist and prevent drying out.
• Try adding a pinch of nutmeg or cinnamon to the dough for a subtle warm spice note.

Storage

Store ensaymada bread in an airtight container at room temperature for up to 2 days to maintain softness. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm gently in a low oven or microwave to restore freshness and melt the butter and cheese topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to proof it first in warm water with a little sugar before adding it to the flour mixture. Use the same amount and let it sit until bubbly.

How do I know when the dough has risen enough?

The dough has risen enough when it doubles in size and looks puffy. Gently press your finger into the dough; if the indentation remains, it’s ready for the next step.

Classic Ensaymada Bread: An Incredible Ultimate Recipe

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Classic Ensaymada Bread is a soft, sweet Filipino brioche-style bread known for its fluffy texture, buttery flavor, and delightful topping of melted butter, grated cheese, and sugar. This ultimate recipe guides you through yeast activation, dough preparation, rising, shaping into spiral rolls, and baking to golden perfection, delivering a nostalgic and irresistible treat perfect for breakfast or merienda.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• 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 and measure all ingredients to ensure easy access during the bread-making process.
2. Activate Yeast: In a small bowl, mix warm milk with instant yeast and 1 tablespoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining sugar, all-purpose flour, and salt until well combined.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs and mix in softened butter and vanilla extract to form a smooth mixture.
5. Combine Mixtures: Pour the activated yeast mixture and wet ingredients into the bowl with dry ingredients. Mix thoroughly until a soft dough forms.
6. Knead Dough: Transfer the dough onto a floured surface and knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
7. First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
8. Shape the Dough: Punch down the risen dough to release trapped air. Divide it into 12 equal portions. Roll each portion into a circle and brush generously with melted butter.
9. Roll and Shape: Fold each buttered circle in half, then roll it up like a jelly roll to form a spiral shape typical of ensaymada. Arrange the spirals in greased molds or on a parchment-lined baking tray.
10. Second Rise: Cover the shaped dough with a towel and allow it to rise again for 30-45 minutes until puffed up.
11. Preheat Oven: Preheat your oven to 350°F (175°C) during the second rise to ensure it’s ready for baking.
12. Bake: Bake the dough in the preheated oven for 20-25 minutes until the ensaymadas turn golden brown on top.
13. Cool the Bread: Remove from the oven and let the breads cool in their molds for 10 minutes before transferring them to a wire rack to cool further.
14. Add Finishing Touches: While still warm, brush each ensaymada with melted butter and sprinkle generously with grated cheese and sugar to finish.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast.
• Kneading is essential for developing gluten for a soft, elastic dough.
• You can substitute the cheese topping with other cheeses like Parmesan for a different flavor.
• Store ensaymadas in an airtight container to maintain softness for up to 2 days.
• Warming them slightly before serving enhances the buttery, melty texture.

Keywords: Ensaymada, Filipino bread, sweet bread, soft bread, cheesy bread, homemade ensaymada