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.