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Ensaymada Recipe-Soft and Fluffy plus video

By Shobee  |  Created On:   |  Updated:

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This Ensaymada recipe yields a soft and fluffy bread with step by step video. If you’ve tried every Ensaymada recipe with no luck and are ready to give up, have faith! This unforgettable sweet and savory treat became easy to make thanks to this quick and easy No-Fail Ensaymada Recipe! 

This recipe yields soft and fluffy bread. There is a step-by-step photo instruction and video for you to follow.

ENSAYMADA RECIPE : A FILIPINO BREAD ENSAYMADA RECIPE THAT'S NO FAIL AND EASY

This Ensaymada recipe is no-fail and easy to follow. This is a copycat taste from the one we get from Red Ribbon or Goldilocks. It will yield 12 pieces of fluffy bread, and it is perfect for a Filipino party or occasion you may have. Double this Ensaymada recipe to make more and share with everybody. This could be your chance to make your own instead of going to Goldilocks or Red Ribbon. 

frosted ensaymada

Is Ensaymada Spanish or Filipino?

Ensaymada originated from Mallorca, Spain, a traditional spiral-shaped pastry topped with sugar. Spain colonized the Philippines for 300 years, and this is just one of those delicious desserts which they influenced. Ensaymada is now a Filipino bread famous in the Philippines. The finished bread is topped with butter and sugar, and cheese is added to balance its sweetness. Paired with coffee, this is a perfect breakfast choice for most Filipinos.

Equipment

●    Oven and Stove Top Burner – You will need a burner and pot to make the water roux in and an oven for baking the ensaymada. 

●    Cupcake Mold – A cupcake mold in the perfect shape for baking these rounded treats. 

●    Electric Mixer – Either a hand or stand mixer makes mixing up this dough much more accessible. You can mix by hand, but it will take some muscle power!

●    Mixing Bowls and Mixing Utensils – A few mixing bowls and tools will help you measure and mix the ingredients for this recipe. 

Ensaymada Ingredients

 

What is Ensaimada Made of?

For the Dough:

●    All-Purpose Flour – All-purpose flour has the right protein content for these treats. Don’t try to substitute this ingredient because it might affect the texture of the finished ensaymada. 

●    Sugar – White granulated sugar is perfect for giving this pastry its lightly sweet flavor. 

●    Salt – A hint of salt makes everything taste better. Use your favorite fine-grain salt for this recipe. 

●    Active Dry Yeast – Active dry yeast helps these little bites rise and adds a beautiful yeasty flavor to ensaymada. In a jam, you can swap for instant yeast at a 1:1 ratio, don’t dissolve the instant yeast and mix it straight into the flour. 

●    Milk – Milk adds a rich, creamy flavor. Use a high-fat variety of milk, like whole milk, for a delightfully rich texture and flavor. 

●    Egg – The egg acts as a binder, leavening, and flavor enhancer in this recipe. Always choose the freshest eggs available for baking. 

●    Butter – Butter builds on the rich flavor in this recipe. Use unsalted European butter, if available. 

water roux

For the Water Roux:

●    All-Purpose Flour and Water – This Recipe uses a simple water roux to help stabilize the bread and give it a great body. Use all-purpose flour and filtered tap water for this recipe. 

Yeast Mixture

  • Water and Active Dry Yeast

yeast ingredients

For the Topping:

●    Butter – What makes ensaymada so unforgettable is the buttery, cheesy topping, and be sure to soften the butter to make frosting easier. 

●    Sugar – White granulated sugar adds sweetness to the irresistible topping in this recipe. 

●    Sharp Cheddar or Mixed Mexican Cheese – Sharp white cheddar has the perfect bite and color for this recipe, but if you prefer, you can swap it with another sharp cheese, like blended Mexican cheese. Grab a block and grate it fresh or use a bag of pre-shredded cheese; both work wonderfully in this ensaymada recipe!

HOW DO YOU MAKE ENSAYMADA

Making Ensaymada is an easy process, and it is unnecessary to be intimidated by it. With the step-by-step video attached here and the clear-cut recipe below, there is no doubt that your first try will succeed.

  • Make a roux, and mix flour and water in a small saucepan. Turn on the heat in low fire and mix until pasty. Let cool and set aside until use.

Water Roux

  • Warm 1/2 cup milk and add the yeast. Set aside for 5- 10 minutes until bubbles form.

MIx yeast and warm milk together until it blooms or forms a bubble

  • Mix flour, sugar, and salt in a large bowl and make a well in the middle. Add the proofed yeast and mix using a wooden spoon or spatula. You can use your hand, too; coat it with a small amount of oil.

Form a well and add the yeast mixture

  • Add the egg and mix until the dough is incorporated, then add the water roux and try to mix until the dough is combined.

Add the egg

  • Add the butter intermittently. Add a small amount of the butter, then mix the rest until you form a smooth workable dough. Transfer the dough to an oiled bowl and cover it with a cloth or plastic wrap, and let rise in a warm place for an hour until it doubles its size.

Add the butter

  • Transfer the dough to an oiled bowl and cover it with a cloth or plastic wrap, and let rise in a warm place for an hour until it doubles its size.

 

Cover the dough to double in size

  • When ready, punch the dough twice and work on a floured surface. 

punch the dough to remove air

  • Form a circle and divide it into 16 pieces (depending on the size of Ensaymada you want).

Divide the dough to 12 to 16 pieces

 

  • Form each piece into a log.

Form into a log

  • And coil dough from one end to another. 

Ensaymada Recipe process to coil the doughTransfer the coiled dough and put it into a prepared pan. Let rise for another 30 minutes.

Place in the mold

  • Bake in a pre-heated 350 F oven for 15-20 minutes.
  • Let cool and frost.ENSAYMADA RECIPE : A FILIPINO BREAD ENSAYMADA RECIPE THAT'S NO FAIL AND EASY

Make the Frosting:

  1. Soften the butter and spread a thick layer on the finished ensaymada. On top of the butter, sprinkle the cheese and then the sugar.
  2. Mix the butter and sugar first, and then use this mixture to frost the ensaymada. Then top it with cheese.

Ensaymada Frosting

TIPS TO SUCCEED IN THIS ENSAYMADA RECIPE

  • Use a non-expired yeast. You will not believe how often I used expired yeast and failed in baking. Check the passed date at the back of the packet, OR if your yeast doesn’t bloom – form a bubble within 10-15 minutes; it is expired. So toss that one and get a new one.
  • Gather all ingredients and utensils so it will be less stressful for you.
  • Make sure to flour your working surface so the dough doesn’t stick.
  • Water roux – you need to do these steps. I tried making Ensaymada not doing this step, and the bread was hard so I will be doing this step from now on.
  • Last but not least, follow the Ensaymada recipe here. Read it thrice or more so that you’ll know the next steps.
ENSAYMADA RECIPE : A FILIPINO BREAD ENSAYMADA RECIPE THAT'S NO FAIL AND EASY

How do you Eat Ensaymada?

  • We often serve this with coffee or tea and dip it in our milk.

Ensaymada Common Questions

  • Where did I get these Ensaymada molds?

I got these molds in the pastry store in the Philippines; however, I saw some in Bed Bath Beyond.

  • Is Ensaymada a Brioche?

This is indeed a Brioche. The texture and taste of the bread, but the butter frosting, sugar, and cheese added on top made the difference.

  • What is Ensaymada?

Ensaymada is the Filipino version of Brioche. Originating from Spain, the Filipino version is butter rather than lard base. 

Ensaymada

  • How do you store Ensaymada?

You can store the Ensaymada in the fridge in a sealed container. You can also freeze the bread unfrosted and frost it after thawing.

  • How do you reheat Ensaymada?

If the Ensaymada is frozen, you can thaw it on the counter before heating it in the microwave. Heat it for thirty seconds.

What is the Flavor of Ensaymada?

This is sweet, buttery, and fluffy. The mixture of the sugar and butter frosting makes each bite creamy. 

FOR MORE EASY & QUICK FILIPINO BREAD RECIPES:

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ENSAYMADA RECIPE : A FILIPINO BREAD ENSAYMADA RECIPE THAT'S NO FAIL AND EASY

Soft and Fluffy Ensaymada Recipe

This is a soft, cheesy, and pillowy Ensaymada that you can make at home. It has step-by- step clear instructions and videos to guide you. Gone are the days when you have to buy one.
4.88 from 31 votes
Print Pin Rate
Course: Brunch
Cuisine: FILIPINO
Keyword: #how to make ensaymada #how to make soft ensaymada # how to make soft ensaymada #what is recipe for ensaymada # filipino ensaymada recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Author: Shobee

Equipment

  • Oven
  • Cupcake Mold in Metal
  • electric mixer
  • Stove top for Water Roux
  • Ladle for mixing
  • Mixing bowls

Ingredients

Yeast Mixture

  • 2 teaspoons Active Dry yeast
  • 1/2 cup warm milk or water

WATER ROUX:

  • 1/4 cup All Purpose Flour
  • 1/2 cup water

Dough Mixture

  • Yeast Mixture
  • Water Roux
  • 2 1/4 cups All Purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup butter softened at room temperature

FOR THE TOPPINGS:

  • 1/2 cup unsalted butter softened for easy spreading
  • 1/2 cup sugar
  • 1 cup sharp cheddar or mixed Mexican cheese

Instructions

MAKING DOUGH:

  • Brush pan and bowl with melted butter and set aside.
  • Make a roux by mixing flour and water in a small saucepan. Turn on the heat in low fire and mix until pasty. Let cool and set aside until use.
  • Warm 1/2 cup milk or water in the microwave. for thirty seconds. Add the yeast, mix, and set aside for 5- 10 minutes until bubbles form.
  • Mix flour, sugar, and salt in a large bowl and make a well in the middle. Add the proofed yeast and mix using a wooden spoon or spatula. You can use your hand too if you want, just coat it with a small amount of oil.
  • Add the egg and mix until the dough is incorporated, then add the water roux and try to mix until the dough is combined.
  • Add the butter intermittently. Add a small amount of the butter, then mix, Add butter then mix, and add the rest of the butter until you can form a smooth workable dough. Transfer the dough to an oiled bowl and cover it with a cloth or plastic wrap, and let rise in a warm place for an hour until it doubles its size.
  • When ready, punch the dough twice and work on a floured surface. Form a circle and divide it into 16 pieces (depending on the size of Ensaymada you want).
  • Form each piece into a log and coil dough from one end to another. Transfer the coiled dough and put it into a prepared pan. Let rise for another 30 minutes.
  • Bake in a pre-heated 350 F oven for 15-20 minutes.
  • Let cool and frost.

FOR THE FROSTING:

  • Soften the butter and spread it on top of the bread. Sprinkle with cheese first and sugar. Or, mix the butter and sugar first and frost into the Ensaymada and add the cheese.

Video

YouTube video

Notes

Yes, this is a sticky recipe. As you add the butter, knead until you are sure the butter has been incorporated. So, maybe, 4-5 minutes.
BE PATIENT WHEN THE DOUGH IS STICKY. DON’T ADD TOO MUCH FLOUR. JUST COAT YOUR HAND WITH OIL.
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...

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Comments

  1. Shobelyn Dayrit says

    The Ube Ensaymada is the same recipe cut in half, so it should not be that Pancake batter wet. It will be wet as I mentioned, but add a small amount of flour to make it workable. So sorry! I wish you had the picture so that I can troubleshoot.

  2. Maria says

    Hi this is my go to for enseymada recipe
    But the new Ube enseymada dough is like pancake in consistency after following the exact measurements of your flour. 1 1/8 cup . It’s very wet I wonder if 1 1/8 cup is the right flour we need to make this recipe ? Many thanks

  4. Abby says

    How do i double qty? Do i jist double the recipe even the yeast?

  6. Natalie says

    Yeah, been looking around too. 🙂 What’s the size/diameter of your tin molder?

    Really appreciate this.

  8. Natalie says

    Hi,

    Tried this twice already and my kids empty the pans almost immediately soon as these get out of the oven and frosting added.

    Just want to check though what type of cheese is closer to the taste of our EDEN cheese from Phils.? My kids love Eden cheese and would a prefer similar tasting cheese as frosting.

  10. anna says

    If I use a Kitchen Aid mixer, how long should I let it mix for and what speed?

    If I knead it manually like your recipe how long do I knead it for?

    Thanks!

  11. Anaiah says

    5 stars
    Oh my goodness! I am so glad I found this recipe. Ensaymada is one of my childhood favorites and it was so easy to make using your recipe. My family loved it and is already asking me to make it again lol!

  12. Amy Nash says

    5 stars
    Loved this cheesy, tasty bread! It really was easy to make and so good! Thanks for the helpful tips!

  13. Marie says

    5 stars
    What a treat! I was not familiar with Ensaymada before I saw your recipe but now I’m a fan! So soft and cheesy and addictive!

  14. Ramona says

    5 stars
    These look so cute and delicious, I am also loving the sweet and salty combination that’s going on here! I can’t wait to give these a go, they look so delicious. Thank you for sharing this recipe!

  15. Loreto and Nicoletta says

    5 stars
    We just love this. The play on sweet and salty. The topping. I can only imagine the softness and fluffiness of this sweet bread. You have our curiosity and this is a must try for us! Thanks so much for sharing!❤❤

  16. Leslie says

    5 stars
    What a delightful recipe! Even better that it’s no-fail.. that’s exactly what kind of recipe I need these days!

  17. Healing Tomato says

    5 stars
    I am so glad I stumbled into your blog because I had never heard of this bread before. Made it yesterday and was completely impressed by it. Will make it over and over again.

  18. Heather says

    5 stars
    These are way easier to make than I expected! Thanks for all of the great tips 🙂

  19. Megan Ellam says

    5 stars
    Oh, these look really tasty. I will have to give them a go.

  22. Jade says

    5 stars
    I’ve tried many recipes but yours is the best
    Your recipe is a keeper!

    Merci from the city of lights!

  23. Jade says

    5 stars
    I’ve tried many recipes but yours is the best
    Your recipe is a keeper.
    Greets from the City of Lights

  27. Isabella Garcia says

    Hi, I love your recipe. How much do you think for 12 pcs of this size of ensaymada?

  29. Mary Johnston says

    Hello, will this work with a good gluten free flour?
    Thank you.

  30. Shobelyn Dayrit says

    I have not tried it without egg, but without egg, it will just be a big hard mound of though, since egg a leavening and adds structure to your dough.

  33. Ken says

    Hi, i want to know the purpose of the roux , is there any different yeast?

  35. Sjp says

    5 stars
    I have tried many recipes and I think this is the best one for me ( as I live alone, I don’t want to get stuck with humongous amount of and not having a lot of freezer space) I used Edam cheese because processed cheese from the Asian store is more expensive than Edam or Gouda.
    The result were soft ensaymada. This is a keeper.
    Thank you.

  36. Shobelyn Dayrit says

    Yes this is a sticky recipe. As you added the butter, knead until you are sure the butter had been incorporated. So, maybe, 4-5 minutes.

  37. leila morales says

    Hi i watched the video and read the instruction. It doesnt show or say how ling to knead it. The dough still looks sticky and not elastic. Please advise.

  39. Rachel says

    5 stars
    I love this recipe my boyfriend can’t get enough of it! Thank you so much for an amazing recipe

  40. Shobelyn Dayrit says

    This will be a very sticky dough, so just add a little bit of flour for you to be able to work on it. Knead it for about 5 minutes.

  41. leila says

    i watched how you knead them. it seems very quick. How long do you have to knead them?

  42. Shobelyn Dayrit says

    HI, Mary. I got it when I went home in the Philippines, but I saw some in Bed Bath and Beyond. They are cheap there.

  43. Mary says

    Hi! Thank you so much for the recipe. It looks really good & easy to follow.

    May I ask where you purchased your tin molds? I looked at Amazon and they seem to be pricey at over $6 each (brioche molds).

  44. Shobelyn Dayrit says

    Thank you for letting me know. I hope you will try some of the dishes in the blog and enjoy them as well. God bless!!

  45. Rick says

    5 stars
    Great recipe. Easy to make and very tasty. My wife loves them!

  47. Leah says

    5 stars
    This recipe is awesome. Can’t believe I waited. The buns were super light and fluffy. The other variation that I did was filled it up with Nutella, chocolate chip and chopped walnuts. The lesson that I learned was on the second proofing. I took time filling up the individual buns with different fillings that they had different resting times so a few has better rise than the others. Nevertheless, they were all still good. I’ll probably make another batch and make it like it’s a loaf. It’s a good replacement to the grocery bought white loaf bread.

  49. hzl says

    5 stars
    This recipe is great! I thought it was intimidating to make ensaymada but you made it easy for me. It’s really soft, pillowy and a great success!!

    Thanks for sharing

  51. Anonymous says

    4 stars
    It doesnt only take 45 minutes. It takes really long…but then ending went well

  53. Gg says

    5 stars
    This was, at least for me, not easy to make – even though I was able to successfully make this. I fully expected that this would be soft because of the process implemented – making that roux. Thanks!

  57. Jane says

    5 stars
    I make them regularly now and sell them to friends, they just love it, thanks for this simple but yummy recipe

  59. Aubrey says

    5 stars
    Thanks for sharing your recipe. It tasted so delicious.

    I made 12 pieces the other day and now I am
    making it again

  61. Joanna says

    5 stars
    Yum! I just made it! Its really really good! So soft, not dense at all! Thank you so much!

  62. Shobelyn Dayrit says

    Hi, Patsy.

    This will be on the 3rd step. Check out the instruction on the blog. Good luck to you! I hope you enjoy it. 🙂 And, it is softened, room temperature.

  63. Patsy says

    Please ignore my first comment- lots of typo- sorry. what I wanted to know is when do you add the butter. I seem to not notice it on the video. Is the butter softened or melted? Thanks

  65. Anonymous says

    4 stars
    My first attempt turns out great! Just I think I overproof it since It didn’t rise much while baking. But it was yummy I can’t stop eating

  66. Danielle says

    5 stars
    I am discovering more and more of the Filipino cuisine, and it feels amazing. So many great flavors that I love and that I am yet to prepare – like in this recipe. Yum!

  67. Paula Montenegro says

    5 stars
    I didn’t know about these ensaymadas. They look amazing! I always heard about the Spanish ones, which are very laborious. I’m definitely giving these a try! Thanks for adding a video too! Very useful.

  68. Jenni LeBaron says

    5 stars
    These are super intriguing! I’ve never had an ensaymada before, but I would be more than willing to give them a try, especially with an interesting mix of sugar with cheese. I bet these would be tremendous with a bowl of chili

  69. Aleta says

    Yum, this looks very tasty! I like that it is a sweet bread, with cheddar cheese on top, a recipe I definitely need to try! They look like they would be a perfect appetizer for a party!

  70. Tammy says

    5 stars
    The sweet and salty combo is fabulous. I’ve seen cheese added in pie crusts so it’s definitely something that is unique to me and would love to try. These little bits sound so good! I’d love to try one 🙂

  71. Leslie says

    Well don’t these look cute and tasty! They look super easy to make as well!

  72. Elaine Benoit says

    5 stars
    I have never had ensaymada but now I need to. This looks so delicious and fun! Thanks for the step by step instructions, it takes the guesswork out of making these delicious ensaymadas!

  73. Analida Braeger says

    This is a very interesting baking technique with the water roux and yeast. When do you add the water roux to the dough mixture?

  74. Amanda says

    Wow I never realized how easy it is to make ensaymada. I can’t wait to impress my mother with these!

4.88 from 31 votes (4 ratings without comment)

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