Classic Ensaymada Bread: The Ultimate Recipe
Classic Ensaymada is a soft, sweet Filipino bread roll topped with butter, sugar, and cheese. This recipe delivers a fluffy, buttery, and slightly sweet bread that’s perfect for breakfast or merienda (snack time). The dough is enriched with eggs, butter, and vanilla, shaped into spirals, double-risen, and baked to golden perfection before being crowned with a generous topping of melted butter, sugar, and grated cheese for a deliciously indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 ensaymada rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast (1 packet)
Wet Ingredients
- 1/2 cup milk, warmed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
Toppings
- 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
- Prepare the Ingredients: Gather all ingredients and have them ready to streamline the baking process.
- Activate Yeast: In a small bowl, mix warm milk with instant yeast and 1 tablespoon of sugar. Let it rest 5-10 minutes until frothy to ensure the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together flour, remaining sugar, and salt evenly.
- Combine Wet Ingredients: Beat the eggs in another bowl, then mix in softened butter and vanilla extract until well combined.
- Combine Mixtures: Pour the yeast mixture and wet ingredients into the dry ingredients. Stir until a soft, shaggy dough forms.
- Knead Dough: Transfer dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place the 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.
- Shape the Dough: Punch down the dough to release air, divide into 12 equal pieces, roll each into a circle, and spread with melted butter.
- Roll and Shape: Fold each circle in half, then roll it into a spiral shape (ensaymada). Place each shaped dough into greased molds or on a parchment-lined baking tray.
- Second Rise: Cover with a towel and let the shaped dough rise for another 30-45 minutes until puffy.
- Preheat Oven: Preheat the oven to 350°F (175°C) while the dough is rising.
- Bake: Bake the ensaymada for 20-25 minutes until golden brown on top.
- Cool the Bread: Remove from oven, let cool in molds for 10 minutes to set shape, then transfer to a wire rack.
- Add Finishing Touches: While still warm, brush the bread with melted butter and generously sprinkle with grated cheese and sugar to finish.
Notes
- Ensure milk is warm, not hot, to properly activate yeast without killing it.
- Kneading time is essential for developing gluten, which gives the ensaymada its soft texture.
- Risen dough should be doubled in size for a light and fluffy loaf.
- Use fresh yeast for best rising results.
- You can substitute grated cheese with local queso de bola or cheddar for authentic flavor.
- Store ensaymada in an airtight container to keep it soft and fresh.
- You may lightly warm the bread before serving to enhance flavor.
Keywords: ensaymada, Filipino bread, sweet bread, cheese bread, classic ensaymada, butter bread
