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ENSAYMADA RECIPE : A FILIPINO BREAD ENSAYMADA RECIPE THAT'S NO FAIL AND EASY
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4.88 from 31 votes

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
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
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

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.