It’s a sweet, pull-apart bread with:


A soft, slightly eggy dough

Generous layers of melted butter

A topping of grated Edam or mozzarella cheese

A dusting of powdered sugar

Popular in the Philippines during holidays and special occasions, it’s often called "the king of Filipino breads."


And once you try it?


You’ll understand why.


🧈 Ingredients (Makes 12 Rolls)

For the Dough:

All-purpose flour, sifted

3 ¼ cups

Instant yeast (7g / 1 packet)

1 pack

Granulated sugar

4 tbsp

Salt

½ tsp

Eggs, beaten

2 large

Warm milk (110°F / 43°C)

¾ cup

Unsalted butter, softened

¼ cup


For the Butter Layer & Topping:

Unsalted butter, melted

½ cup (for brushing)

Grated Edam or mozzarella cheese

½ cup (plus extra for topping)

Powdered sugar

For dusting (after baking)


✅ Optional: Add 1 tsp vanilla extract to the dough for extra warmth.


🥣 Step-by-Step: How to Make Classic Ensaymada

Step 1: Activate the Dough

In a large bowl, combine flour, sugar, salt, and instant yeast

Add beaten eggs, warm milk, and softened butter

Mix until a soft dough forms

Knead on a floured surface for 8–10 minutes until smooth and elastic

✅ No stand mixer? Use your hands — it’s therapeutic.


Step 2: First Rise

Place dough in a greased bowl

Cover with a damp cloth or plastic wrap

Let rise in a warm place for 1–1.5 hours, until doubled in size

Step 3: Shape the Rolls

Punch down the dough and divide into 12 equal balls

Roll each ball into a smooth round

Place in a greased 9x13-inch baking pan (or round ensaymada mold)

Leave space between rolls — they’ll expand

Step 4: Second Rise

Cover and let rise again for 30–45 minutes, until puffy

Step 5: Bake to Golden Perfection

Preheat oven to 350°F (175°C)

Bake for 20–25 minutes, until golden brown

Remove from oven — immediately brush with melted butter

Step 6: Top & Serve

Sprinkle generously with grated cheese while warm

Dust with powdered sugar before serving

Enjoy warm — best within 2 hours

✅ Leftovers? Reheat in the oven or toaster oven to restore softness.


🧑‍🍳 Pro Tips for the Best Ensaymada Every Time

Use warm (not hot) milk

Keeps yeast alive — too hot kills it

Don’t skip the butter brush

Adds flavor and softness

Grate your own cheese

Melts better than pre-shredded (which has anti-caking agents)

Bake in a round mold

Traditional spiral shape (like a snail shell)

Make ahead

Shape rolls, refrigerate overnight, then let rise and bake in the morning


Also, try Ube Ensaymada — add ¼ cup ube halaya to the dough for a purple, nutty twist.


🍽️ Final Thoughts: Sometimes the Best Bread Isn’t Fancy — It’s Just Full of Love

We chase sourdoughs, artisan loaves, and crusty baguettes.


But some of the most satisfying breads are the soft, sweet, buttery ones that remind us of home.


Ensaymada is more than a recipe.


It’s a taste of heritage.

A warm hug in bread form.

A reason to gather around the table.


So next time you want to make something comforting, delicious, and deeply satisfying…


Don’t reach for the flour and yeast just to feed your family.


Reach for them to celebrate.


Because sometimes, the difference between bread and magic…


Isn’t in the oven.


It’s in the butter.


And once you make this?


You’ll understand why it’s a Filipino favorite for life.