Ensaymada Recipe

If you have a soft spot for sweet, buttery breads that melt in your mouth, then this Ensaymada Recipe is about to become your new favorite indulgence. Ensaymada, a beloved Filipino pastry, offers a perfect balance of tender dough, rich buttercream frosting, and a delightful topping of cheese, making it a comforting treat that’s perfect for breakfast, merienda, or just a sweet snack whenever the craving hits. This recipe will walk you through each step, so you can bring a little piece of that fluffy, heavenly goodness right into your kitchen.

Ingredients You’ll Need

Don’t be intimidated by the list because the ingredients for this Ensaymada Recipe are surprisingly simple and straightforward. Each one plays an essential role, contributing to the lightness of the dough, the depth of flavor, and that classic buttery finish you’ll love.

• 1 cup milk: Provides moisture and richness to the dough, making it soft and tender.
• ⅓ cup sugar: Adds sweetness to balance the buttery and cheesy flavors.
• ½ cup shortening (softened to room temperature): Helps keep the dough moist and tender.
• 1 envelope active dry yeast (7-9 grams or ¼ oz): The key to that fluffy, risen texture; proof it in warm water for best activation.
• 3 ½ cups flour: The foundation of the dough, providing structure and chewiness.
• 3 egg yolks: Enrich the dough with color, flavor, and softness.
• ¼ tablespoon salt: Balances the sweetness and enhances all the other flavors.
• ¼ cup butter (softened to room temperature, for brushing): Adds richness during shaping and keeps the layers tender.
• ½ cup butter (softened, for buttercream): Essential for that luscious, creamy frosting.
• ½ cup powdered sugar: Sweetens the buttercream with a melt-in-the-mouth texture.
• 1 cup grated cheese (Kraft or similar): The finishing touch that adds a irresistible salty contrast and traditional look.

How to Make Ensaymada Recipe

Step 1: Combine the Wet Ingredients and Bloom the Yeast

Start by mixing the milk, softened shortening, sugar, and salt in a large bowl. This blend creates a rich base for your dough. Then, proof your yeast in warm water until it bubbles gently, activating it to give you that perfect rise.

Step 2: Make the Dough

Add half of your flour and the bloomed yeast to the wet ingredients and mix at medium speed for 3 to 5 minutes until the mixture thicken into a paste-like consistency. Next, incorporate the egg yolks and the remaining flour and mix for another 3 minutes. The dough should be sticky but not overly wet—add flour sparingly if needed.

Step 3: Let the Dough Rise

Scrape the dough from the sides and fold it gently in the middle of the bowl. Cover it with a clean kitchen towel and let it rest in a warm spot. It should double in size over 2 to 3 hours, developing that light, airy texture Ensaymada is famous for.

Step 4: Shape the Dough into Rolls

Once risen, tip the sticky dough onto a thinly floured surface. Roll it into a log and cut it into halves, then roll and cut each piece again until you have 16 equal slices. This step ensures uniform Ensaymadas that bake evenly.

Step 5: Roll and Coil the Dough Slices

Take each dough slice and roll it into an 8 by 4-inch rectangle. Brush softened butter on the surface before rolling it into a thin log. Coil the log into a spiral shape, tucking the end underneath to hold it together.

Step 6: Final Proofing

Place each coiled dough into a greased mold and return it to a warm place for 30 minutes to 1 hour. It should rise again until nearly doubled, making sure it bakes up fluffy and soft.

Step 7: Bake to Perfection

Bake your Ensaymadas at 300°F (150°C) for 20 to 25 minutes. When they’re done, let them cool in their molds for a few minutes before removing them to cool completely on a wire rack.

Step 8: Make the Buttercream Frosting and Add Toppings

Finally, cream together the softened butter and powdered sugar to create a rich buttercream. Spread this generously over the cooled rolls and finish by sprinkling the grated cheese on top. This combination of sweet buttercream and salty cheese is simply irresistible and signature to the Ensaymada Recipe.

How to Serve Ensaymada Recipe

Garnishes

While the classic buttercream and grated cheese topping is iconic, you can also experiment with extra touches like a dusting of powdered sugar or even a drizzle of caramel for a sweeter kick. Freshly grated cheese right before serving keeps the texture fresh and melty.

Side Dishes

Ensaymada pairs wonderfully with a warm cup of coffee, hot chocolate, or tea, making it a comforting combo for breakfast or merienda. You can also enjoy it alongside fresh fruit or a light salad to balance the richness of the pastry.

Creative Ways to Present

For a festive touch, serve Ensaymadas in individual colorful baking cups or on a tiered cake stand for a brunch spread. Wrapping each one in parchment paper tied with a pretty ribbon also makes for lovely homemade gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Store leftover Ensaymadas in an airtight container at room temperature for up to two days. This helps keep the exterior soft and the buttercream from drying out. Avoid refrigeration as it can dry out the dough.

Freezing

To freeze, wrap individual Ensaymadas tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to one month. When ready to enjoy, thaw at room temperature to preserve the delicate texture.

Reheating

Reheat Ensaymadas by warming them gently in a low oven (around 300°F or 150°C) for 5 to 8 minutes, which refreshes their softness and enhances the buttery aroma. Avoid microwaving as it can make the dough rubbery.

FAQs

Can I substitute shortening with butter in the dough?

Yes, you can substitute shortening with an equal amount of butter for a richer flavor, but keep in mind that shortening helps keep the dough softer and lighter, so the texture might be slightly different.

What is the best type of cheese for Ensaymada?

Traditionally, mild, salty cheeses like Kraft or Eden cheese are used because they melt well and balance the sweetness of the buttercream. You can experiment with similar cheeses like mozzarella or cheddar if desired.

Is it necessary to proof the yeast first?

Proofing the yeast ensures it is active and alive, which helps the dough rise properly. Skipping this step might result in dense bread if your yeast is old or inactive.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works fine and is commonly used in ensuring a tender crumb. Bread flour can create a chewier texture, but either will yield a delicious result.

How long can Ensaymada sit out before it goes bad?

Ensaymada is best enjoyed fresh within two days if stored properly at room temperature in an airtight container. Avoid leaving it out uncovered for extended periods as it will dry out.

Final Thoughts

This Ensaymada Recipe is a lovely way to bring a little joy and indulgence into your everyday life. From the pillowy dough to the creamy buttercream and the savory sprinkle of cheese, every bite feels like a warm hug. I hope you try making it yourself—it’s easier than you think and endlessly satisfying. Happy baking!

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