If you’ve never tasted Classic Ensaymada Bread, you’re in for one of life’s greatest baked delights! This Filipino sweet bread is a cloud-soft, buttery treat finished with a shower of sugar and a generous blanket of grated cheese. Every bite is a beautifully nostalgic nod to Filipino bakeries, blending sweet and salty in the most irresistible way. It’s the heartwarming star at family gatherings and merienda tables, perfect for savoring with coffee or as an afternoon snack. Trust me, one bite into that pillowy, cheesy swirl, and you’ll know why Classic Ensaymada Bread holds a special place in so many kitchens around the world.
Ingredients You’ll Need
The magic of Classic Ensaymada Bread comes from simple, everyday ingredients, each playing a starring role. Every spoonful, sprinkle, and pat helps craft that signature softness and flavor, so don’t be tempted to skip a thing!
- All-purpose flour: Provides the sturdy yet soft structure for pillow-like ensaymada.
- Granulated sugar: Adds gentle sweetness to both the dough and the iconic topping.
- Salt: Perfectly balances the sweet and brings out the flavors in the bread.
- Active dry yeast: The secret to fluffy, risen bread; make sure it’s fresh and lively!
- Warm milk (110°F): Activates the yeast and keeps the dough extra tender.
- Warm water (110°F): Works with the milk to help the yeast bloom beautifully.
- Egg yolks: Give the crumb its signature richness and gorgeous golden hue.
- Unsalted butter (softened): Infuses the dough with irresistible buttery flavor and coats each swirl.
- Grated cheddar cheese (optional, for dough): Adds a hint of savory depth to the bread itself.
- Unsalted butter (softened, for topping): Brushes on top for an indulgent finish that makes toppings stick.
- Granulated sugar (for topping): A sparkling, sweet layer that melts into the warm, buttery bread.
- Grated cheddar cheese (for topping): The classic, salty crown; use sharp cheddar for the best flavor contrast.
How to Make Classic Ensaymada Bread
Step 1: Activate the Yeast
Wake up your yeast by combining it with warm water and a pinch of sugar in a small bowl. Let it sit for about five minutes until it looks frothy and lively on top. This is your bread’s little power plant! If you don’t see bubbles, your yeast might be old, so start fresh for Classic Ensaymada Bread perfection.
Step 2: Mix the Dough
In a large bowl, whisk together the flour, sugar, and salt. Next, add in your frothy yeast mixture, warm milk, and those golden egg yolks. Stir with gusto until a shaggy dough begins to form. Don’t worry if it seems a bit sticky — that’s exactly what you want for a plush crumb.
Step 3: Knead in the Butter
Now for the magic! Gradually add the softened butter to your dough, kneading gently by hand or with a dough hook for about 8 to 10 minutes. You’re looking for a smooth, elastic dough that feels soft but pulls away from the bowl. If you’re adding cheese into the dough, mix it in now for an extra layer of flavor.
Step 4: Let It Rise
Pop your dough into a greased bowl, cover it with a clean towel or plastic wrap, and set it in a cozy, warm spot. Let it rise for 1 to 1 1/2 hours until it’s doubled in size and feels light when you poke it. This is when your Classic Ensaymada Bread starts to develop its dreamy texture.
Step 5: Shape the Swirls
Gently punch down the fluffy dough and divide it into 12 equal pieces. Roll each one into a long rope, then twirl it into a spiral coil, tucking the ends underneath. Arrange them on a greased baking sheet, making sure they have enough space to puff up a bit more.
Step 6: Second Rise
Cover the shaped rolls loosely and let them have a second, shorter nap for another 30 to 40 minutes. They’ll become beautifully puffy and delicate — the real sign that Classic Ensaymada Bread is almost ready for the oven!
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F. Slide the tray in and bake for 18 to 20 minutes, keeping an eye on them so they don’t get too dark. You’re aiming for a gentle, light golden color on top. Let them cool slightly before you unleash the toppings!
Step 8: Top with Butter, Sugar, and Cheese
The best part! Brush each swirl generously with softened butter while still warm, then rain down that sugar and, finally, blanket them in lots of grated cheddar cheese. Serve Classic Ensaymada Bread warm so every bite melts in your mouth.
How to Serve Classic Ensaymada Bread
Garnishes
Don’t be afraid to go big with the toppings! Classic Ensaymada Bread shines under a thick, glossy layer of melted butter, an extra sprinkle of sugar, and a mound of sharp cheddar. For a little twist, try swapping plain butter for whipped or sweetened butter, or finish with a dusting of powdered sugar right before serving.
Side Dishes
A slice of Classic Ensaymada Bread is perfect on its own, but it pairs beautifully with traditional Filipino hot chocolate (tsokolate), a rich cup of brewed coffee, or creamy Spanish-style custard. Pair with fresh tropical fruits or even a bit of ham for sweet-salty synergy you’ll crave again and again.
Creative Ways to Present
Get playful with your presentation! Pile ensaymadas into a bread basket lined with a colorful napkin, wrap each one in parchment and tie with twine for an edible gift, or arrange them on a tiered cake stand for a striking brunch centerpiece. Classic Ensaymada Bread always feels special no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (not always easy!), tuck Classic Ensaymada Bread into an airtight container once they’re fully cool. They’ll stay soft and delicious at room temperature for up to two days, or pop them into the fridge for up to five days. Just make sure the container is tightly sealed so they don’t dry out.
Freezing
Classic Ensaymada Bread freezes exceptionally well. Once cooled, wrap each piece individually in plastic wrap and store them in a zip-top freezer bag. They’ll keep their flavor and texture for up to three months. Thaw overnight in the refrigerator or a couple of hours at room temp for a ready-to-eat treat.
Reheating
To re-capture that fresh-from-the-oven magic, briefly warm Classic Ensaymada Bread in a microwave for about 10-15 seconds or in a low oven (300°F) for 5 minutes. The butter will re-melt and the cheese will soften, making each bite as luscious as the day it was baked.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in this recipe! Just stir it directly into the flour mixture without blooming it first. Your Classic Ensaymada Bread will still rise beautifully and the process is a tad quicker.
Is it possible to make this recipe by hand, without a stand mixer?
Absolutely! All you need is a sturdy wooden spoon and a bit of elbow grease. Kneading by hand will give you the same pillowy results, and there’s something extra satisfying about working dough the traditional way.
What type Bread, Pastry
Sharp cheddar is the gold standard for topping, providing that classic contrast of salty with sweet and buttery. However, feel free to try Edam (queso de bola) or mild cheddar for a gentler flavor — make it your own!
Can I make the dough ahead of time and bake later?
Yes, you can prep the dough, shape your rolls, cover tightly, and refrigerate overnight after the first rise. The next day, let them sit at room temperature for about an hour before baking for fresh, warm Classic Ensaymada Bread anytime.
Are there ways to make this recipe dairy-free?
For a dairy-free version, use your favorite plant-based butter and non-dairy milk, and opt for a dairy-free cheese alternative for the topping. The result won’t taste exactly traditional, but the spirit of Classic Ensaymada Bread will still be there.
Final Thoughts
Once you experience the pillowy richness and sweet-savory bliss of Classic Ensaymada Bread, you’ll understand why it’s a beloved favorite across generations. No matter if it’s your first time baking or your fifteenth, this recipe promises warmth, comfort, and a delightful treat to share. So gather your ingredients, roll up your sleeves, and add a little Filipino magic to your kitchen — you (and everyone lucky enough to try it) will be glad you did!
Print
Classic Ensaymada Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 ensaymadas
- Category: Bread, Pastry
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Indulge in the soft, sweet, and cheesy goodness of Classic Ensaymada Bread, a traditional Filipino pastry that’s perfect for breakfast or as a snack. This rich and decadent bread is topped with butter, sugar, and grated cheddar cheese, making it a delightful treat for any time of day.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F)
- 1/2 cup warm water (110°F)
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- 1/4 cup grated cheddar cheese (optional)
Topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup grated cheddar cheese
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine yeast, warm water, and a pinch of sugar. Let sit for 5 minutes until foamy.
- Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, warm milk, and egg yolks. Gradually add softened butter and knead until smooth and elastic, about 8 to 10 minutes.
- Rise and Shape: Place dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours. Divide into 12 portions, roll into ropes, and coil into a spiral shape.
- Final Rise and Bake: Let the shaped dough rise again, then bake at 350°F for 18 to 20 minutes until golden.
- Top and Serve: Brush warm ensaymadas with butter, sprinkle sugar, and grated cheddar cheese. Serve warm.
Notes
- Ensaymada can also be topped with sweetened whipped butter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg
