Ensaymada – that heavenly swirl of butter, cheese, and brioche that makes your local bakery’s version look like it needs therapy! It’s the kind of merienda that has everyone suddenly checking their calendar if it’s Christmas because that smell of freshly baked butter rolls is giving pasko vibes kahit July pa lang. When that grated cheese starts melting on top of that buttery goodness, suddenly your usual pandesal feels like it needs to attend a master class.
Let’s be real, this isn’t your typical cheese bread na pinalitan lang ng shape! Ensaymada is that bougie bread that makes your wallet cry a little but your taste buds throw a fiesta! With dough that’s softer than your ex’s “I’m sorry” messages, butter that’s more generous than your ninang during Christmas, and cheese that’s more extra than your Tita’s social media posts – this recipe proves why Pinoys turned a simple Spanish bread into a god-tier pasalubong.
Best part? This ensaymada recipe is more rewarding than your 13th month pay! Whether you’re tired of spending hundreds on fancy bakery versions, wanting to impress your future in-laws with your baking skills, or just craving that premium merienda experience without the premium price tag, this Ensaymada recipe has your back.
Promise, by the time that butter-cheese combo hits your tongue, you’ll forget about all those mediocre bakery versions faster than your New Year’s resolution!
Filipino Ensaymada
Equipment
- Stand mixer with dough hook (recommended)
- Large mixing bowls
- Pastry brush
- Ensaymada molds or muffin tins
- Clean kitchen towels
- Rolling Pin
- Measuring cups and spoons
- Pastry scraper
- Baking sheets
Ingredients
For the Sponge (Para sa Paunang Masa):
- 1 cup all-purpose flour 1 tasa ng harina
- 1½ teaspoons sugar 1½ kutsarita ng asukal
- ¾ cup warm water ¾ tasa ng maligamgam na tubig (37°C/98°F)
- 4 teaspoons active dry yeast 4 kutsarita ng lebadura
For the Dough (Para sa Masa):
- ⅛ cup butter softened (⅛ tasa ng pinalambot na mantikilya)
- ¾ cup sugar ¾ tasa ng asukal
- 1 tablespoon salt 1 kutsara ng asin
- 5 egg yolks 5 dilaw ng itlog
- 1 cup fresh milk or evaporated milk 1 tasa ng gatas
- 4 cups all-purpose flour 4 na tasa ng harina
For Topping (Para sa Ibabaw):
- ½ cup melted butter ½ tasa ng tinunaw na mantikilya
- 1 cup grated cheese 1 tasa ng kinatang keso
- ¼ cup granulated sugar ¼ tasa ng asukal
Instructions
Prepare the Sponge (Paghahanda ng Paunang Masa)
- In a large bowl, combine warm water (37°C/98°F) and sugar
- Sprinkle yeast over the mixture and let stand for 5-10 minutes until foamy
- Gradually stir in 1 cup flour until smooth
- Cover with a damp cloth and let rise in a warm place for 30 minutes
Make the Dough (Paggawa ng Masa)
- In a large bowl, cream butter and sugar until light and fluffy
- Beat in salt and egg yolks one at a time
- Stir in milk until well combined
- Gradually add 4 cups flour, mixing until a soft dough forms
- Add the sponge mixture and knead for 10-15 minutes until smooth and elastic
First Rise (Unang Pagpapataba)
- Place dough in a greased bowl
- Cover with a damp cloth
- Let rise in a warm place (27-32°C/80-90°F) for 2 hours or until doubled
Shape the Ensaymada (Paghubog ng Ensaymada)
- Punch down dough and divide into 24 equal portions
- Roll each portion into a rectangle (approximately 12×6 inches)
- Brush with melted butter and sprinkle with cheese
- Roll up from the long side, then coil into a spiral
- Place in greased molds
Second Rise and Baking (Pangalawang Pagpapataba at Pagbake)
- Let rise for 2 hours or until doubled
- Preheat oven to 375°F (190°C)
- Bake for 12-15 minutes until golden brown
Final Touches (Panghuling Garnish)
- Brush warm ensaymada with melted butter
- Sprinkle generously with cheese and sugar
- Let cool slightly before serving
Perfect Ensaymada Checklist:
- Even golden color
- Soft, pillowy texture
- Visible butter-cheese layers
- Tender, not tough crumb
- Proper height and shape
Tips from Lola’s Kitchen
- Use room temperature ingredients for better incorporation
- The dough should be sticky but manageable – avoid adding too much flour
- Create a warm environment for rising by preheating your oven to its lowest setting, then turning it off
- For extra richness, use butter instead of margarine
- Don’t rush the rising process – proper fermentation develops flavor
- Test yeast freshness before starting to ensure proper rising
Traditional Serving Suggestions
- Serve warm with hot chocolate (tsokolate) or strong coffee
- Perfect for merienda (afternoon snack) around 3-4 PM
- Traditionally enjoyed during Christmas season
- Can be served for breakfast with kesong puti (white cheese)
Troubleshooting
- Dough not rising:
- Check yeast freshness
- Ensure proper water temperature
- Place in a warmer location
- Tough texture:
- Avoid over-kneading
- Check flour measurement
- Maintain proper rising time
- Uneven browning:
- Rotate pan halfway through baking
- Check oven temperature accuracy
- Ensure proper rack placement
Ingredient Alternatives
- Fresh milk → Evaporated milk or full-fat coconut milk
- Active dry yeast → Instant yeast (reduce amount by 25%)
- All-purpose flour → Bread flour (for chewier texture)
- Butter → Margarine (traditional option)
- Cheddar cheese → Queso de bola or kesong puti
Storage & Reheating
- Store at room temperature for up to 2 days in an airtight container
- Refrigerate for up to 1 week
- Freeze for up to 3 months
- Reheat in microwave for 15-20 seconds
- Better reheated in oven at 350°F for 5 minutes
Variations (Mga Ibang Bersiyon)
- Ube Ensaymada
- Add ube halaya filling before rolling
- Top with ube cream and latik
- Chorizo Ensaymada
- Add chopped Spanish chorizo before rolling
- Top with manchego cheese
- Nutella Ensaymada
- Spread Nutella before rolling
- Top with crushed hazelnuts
Frequently Asked Questions (Mga Madalas na Tanong)
Q: Why is my dough too sticky? A: Ensaymada dough should be slightly sticky. Use oiled hands when handling and avoid adding too much flour. Q: Can I make this without a stand mixer? A: Yes, but expect to knead by hand for 20-25 minutes to develop proper gluten structure. Q: How do I know when the dough has risen enough? A: The dough should double in size and when poked gently, the indentation should remain. Q: Can I prepare this the night before? A: Yes, after shaping, cover and refrigerate overnight. Let come to room temperature before final rise. Q: Why isn’t my ensaymada as fluffy as bakery versions? A: Commercial bakeries often use dough improvers. Focus on proper kneading and rising for home versions.Nutrition
The Story Behind Filipino Ensaymada
The beloved Filipino ensaymada traces its roots to the Spanish ensaïmada from Mallorca, transformed by generations of Filipino bakers into something uniquely their own. Originally brought to the Philippines during the Spanish colonial period in the 16th century, this bread underwent a distinctly Filipino evolution, embracing local ingredients and taste preferences.
While the Mallorcan original relied heavily on pork lard (saïm in Catalan, hence the name), Filipino bakers adapted the recipe using butter and margarine, creating a lighter, sweeter version. They also introduced the now-signature topping of grated cheese, a addition that perfectly balances the bread’s sweetness with a savory note—a combination that has become quintessentially Filipino.
In Philippine culture, ensaymada quickly emerged as more than just bread. It became a status symbol during the Spanish era, with wealthy families serving elaborate versions topped with queso de bola (Edam cheese) during fiestas and holidays. Today, this special treat remains a fixture in both humble neighborhood panaderias (bakeries) and high-end establishments, where bakers continue to innovate with modern variations like ube (purple yam) and dulce de leche flavors.
From morning coffee pairings to afternoon merienda (snack time), ensaymada has woven itself into the fabric of Filipino daily life. Its presence at celebrations, from Christmas gatherings to family reunions, makes it not just a pastry, but a cherished tradition that connects modern Filipinos to their cultural heritage. Whether enjoyed in its simplest form or elevated with premium ingredients, ensaymada stands as a testament to the Filipino talent for adapting foreign influences into something uniquely and deliciously their own.