Name: Classic Ensaymada Bread: The Ultimate Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 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)

Jump to Recipe

Introduction

Classic Ensaymada is a soft, sweet Filipino bread perfect for breakfast or snacks. This recipe guides you through making fluffy, buttery spirals topped with cheese and sugar for a delightful treat.

The image shows six golden brown rolls baked together in a clear glass square dish. Each roll has visible spiral layers starting from the center, with a shiny and slightly crisp top sprinkled with a light dusting of powdered sugar. The edges are soft and fluffy, with the rolls rising slightly above the rim of the dish. The dish is placed on a dark gray cloth on a white marbled surface. In the background, there is a stack of shiny white plates with more rolls on top, with a blurred jar and wooden container nearby. 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 bola)
1/4 cup sugar (for dusting)

Instructions

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

Tips & Variations

Use queso de bola for an authentic flavor or substitute with sharp cheddar if unavailable.
For extra fluffiness, replace half the all-purpose flour with bread flour.
Try adding a tablespoon of condensed milk to the dough for a richer taste.
Ensure the milk is warm, not hot, to avoid killing the yeast.

Storage

Store the ensaymada in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days, then warm gently before serving. These breads freeze well; thaw at room temperature and reheat in a low oven for a few minutes to refresh.

How to Serve

A clear glass dish holds six golden brown cinnamon rolls arranged in two rows of three, each roll showing a spiral shape with glossy baked layers that have a slightly flaky texture, dusted lightly with powdered sugar on top. The rolls have a soft, fluffy appearance with layers visible along the sides, rising high in the dish. The dish rests on a folded dark blue cloth, placed on a white marbled surface. In the background, there is a stack of white plates with a few more rolls on top, and blurred neutral-toned kitchen items adding depth to the scene. 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 will need to dissolve active dry yeast in warm water and let it activate for about 10 minutes before using.

What cheese works best for topping?

Traditional ensaymada uses grated queso de bola, but sharp cheddar or mozzarella make good alternatives depending on your taste.