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Ensaymada Recipe

Ensaymada Recipe
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★★★★★

5 from 9 reviews

Delight in this classic Filipino Ensaymada recipe, featuring soft, sweet, buttery bread rolls topped with creamy buttercream and a generous sprinkle of grated cheese. Perfect for breakfast or a snack, these spiraled pastries are rich in flavor and boast a tender, fluffy texture thanks to yeast fermentation and careful preparation.

Ingredients

Scale

Dough Ingredients

  • 1 cup milk
  • ⅓ cup sugar
  • ½ cup shortening, softened to room temperature
  • 1 envelope active dry yeast (about 7–9 grams or 1 tablespoon), proofed in ¼ cup warm water
  • 3 ½ cups flour
  • 3 egg yolks
  • ¼ tablespoon salt

For Brushing

  • ¼ cup butter, softened to room temperature

Toppings

  • ½ cup butter, softened to room temperature
  • ½ cup powdered sugar
  • 1 cup grated Kraft cheese or other grated cheese

Instructions

  1. Prepare the dough base: In a mixing bowl, combine milk, softened shortening, sugar, and salt until well blended.
  2. Add yeast and half the flour: Stir in half of the flour and the proofed yeast mixture. Mix at medium speed for 3-5 minutes until you achieve a paste-like consistency.
  3. Incorporate egg yolks and remaining flour: Add the egg yolks along with the remaining flour. Mix for another 3 minutes, adding a little more flour if too liquid or sticky, but the dough should remain somewhat sticky.
  4. First rise: Scrape the dough from the bowl sides, fold towards the center, then cover with a kitchen towel. Let the dough rest and rise in a warm place for 2-3 hours or until it doubles in size.
  5. Prepare dough portions: Transfer the sticky dough onto a thinly floured surface. Roll it into a log then cut into two halves. Repeat rolling and cutting until you have 16 slices.
  6. Shape each piece: Roll each slice into an 8×4 inch rectangle, brush the surface evenly with softened butter, then roll from the long side into a thin log. Coil this log into a spiral shape, tucking the end underneath.
  7. Second rise: Place each shaped coil into a greased mold and let them rise in a warm place for 30 minutes to 1 hour, until nearly doubled in size.
  8. Bake: Preheat oven to 300°F (150°C). Bake the ensaymadas for 20-25 minutes. Allow cooling for a few minutes before removing from molds, then let them cool completely.
  9. Prepare buttercream topping: Cream together the softened butter and powdered sugar until smooth and fluffy.
  10. Assemble and serve: Spread the buttercream generously on top of each cooled ensaymada, then sprinkle with grated cheese to finish. Serve and enjoy!

Notes

  • You can substitute shortening with unsalted butter for a richer flavor.
  • If you don’t have active dry yeast, instant yeast can be used without proofing; just mix directly with the dry ingredients.
  • Ensure the water for proofing yeast is warm (about 105°F or 40°C) – too hot will kill the yeast.
  • Use freshly grated cheese for best texture and flavor topping.
  • Ensaymada dough is sticky by nature; avoid adding too much flour to keep it soft and tender.
  • Store ensaymadas in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition

Keywords: Ensaymada, Filipino bread, sweet bread, buttercream, cheese topping, yeast bread, Filipino pastry

Find it online: https://tastemadebyclara.com/ensaymada-recipe/