There’s a certain magic in the smell of ensaymada fresh from the oven.
Warm.
Buttery.
Slightly sweet.
Topped with a snowfall of powdered sugar and a sprinkle of sharp cheese.
This isn’t just bread.
It’s a Filipino bakery classic — a rich, brioche-like roll born from Spanish influence and perfected in Philippine homes and panaderias for generations.
Often enjoyed with coffee or hot chocolate, ensaymada is more than a pastry.
It’s comfort.
It’s tradition.
It’s the kind of bread that disappears fast — especially when you make it fresh.
Let’s dive into how to make Classic Ensaymada at home — fluffy, golden, and layered with buttery goodness, just like the ones from your favorite bakery.
๐ What Is Ensaymada?
Ensaymada (pronounced en-say-MAH-dah) comes from the Catalan word saim, meaning pork lard.
Originally made with lard, modern versions use butter — making it rich, tender, and deeply aromatic.
It’s a sweet, pull-apart bread with:
