Let me share a secret that’s been brightening my merienda moments since I was little: my Lola’s authentic Filipino Ensaymada recipe. Nothing could beat the moment these butter-brushed, cheese-crowned brioche buns would emerge from her oven, filling our tiny kitchen with that unmistakable aroma that made even my balikbayan cousins forget about their fancy imported pastries.
Ensaymada isn’t just any ordinary cheese bread, it’s that special treat that made me run home from school fast. I’ve spent years perfecting this homemade ensaymada recipe, tweaking it countless times until it matched those precious afternoon memories at Lola’s house. Now my own kids start circling the kitchen when they smell these baking, just like I used to!
Once you master this Filipino recipe, you’ll never look at expensive bakery ensaymada the same way again. Sure, it takes a bit of patience. But the result? Pure Filipino comfort that makes your regular pandesal look like it needs to step up its game.
Get ready to become your family’s favorite source of that butter-cheese happiness.
Why You’ll Love This Recipe
- Authentically Filipino: Traditional recipe passed down through generations, adapted for modern home kitchens
- Cost-Effective: Make premium bakery-quality ensaymada at a fraction of the cost
- Detailed Instructions: Step-by-step guidance with Filipino translations for complex terms
- Foolproof Method: Tested techniques ensure success, even for beginners
- Versatile Base Recipe: Perfect foundation for creating various flavored versions
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
- Heat your water to exactly 98°F/37°C (maligamgam na tubig). In a large mixing bowl, combine the warm water with 1½ teaspoons sugar. Sprinkle 4 teaspoons of active dry yeast over the mixture and allow it to stand for 10 minutes until it becomes bubbly and foamy (maghintay hanggang lumitaw ang mga bula).
- Stir 1 cup of all-purpose flour into the yeast mixture until smooth (haluing mabuti hanggang maging makinis). Cover this starter dough with a damp cloth (basang tela) and let it rise in a warm place at 85°F/29°C for 30 minutes. This is your starter dough, also known as “paunang masa.”
- While waiting for your starter dough, in a separate large bowl, cream together ⅛ cup softened butter and ¾ cup sugar until light and fluffy (paghaluin ang mantikilya at asukal hanggang lumambot at pumuti). Add 5 egg yolks one at a time, beating well after each addition (isang dilaw ng itlog kada paghuhulog). Mix in 1 cup of fresh milk gradually (unti-unting ilagay ang gatas).
- Begin adding the remaining 4 cups of flour to your butter mixture gradually, mixing well after each addition (unti-unting ilagay ang harina). Once all flour is incorporated, add your risen starter dough to this mixture. Using a stand mixer with a dough hook attachment or your hands, knead the dough for 15 minutes until it becomes smooth and elastic (masahin hanggang maging makinis at umaabot).
- Place your kneaded dough in a large greased bowl (minamantikilyang mangkok). Cover with a damp cloth and let it rise in a warm place at 85°F/29°C for 2 hours or until doubled in size (patababin sa loob ng dalawang oras).
- After the first rise, punch down the dough and divide it into 24 equal portions (hatiin sa 24 na pantay na piraso). Take each portion and roll it out into a 12×6 inch rectangle using a rolling pin (bilutan hanggang maging parihaba). Brush each rectangle with melted butter (pahiran ng tinunaw na mantikilya).
- Starting from the long edge, roll each rectangle tightly like a jelly roll (irolyo ng mahigpit tulad ng jelly roll). Form each rolled piece into a spiral shape, tucking the end underneath (irolyo sa hugis ng suso ng susong pilipit). Place each spiral in a greased ensaymada mold or muffin tin.
- Cover your shaped ensaymadas with a damp cloth and let them rise again at 85°F/29°C for 2 hours or until doubled in size (patababin muli sa loob ng dalawang oras). Near the end of this rising time, preheat your oven to 375°F/190°C.
- Bake the ensaymadas for 12-15 minutes until golden brown (lutuin hanggang magkulay ginto). Watch them carefully as they can brown quickly. Immediately after removing from the oven, brush the hot ensaymadas generously with melted butter (pahiran agad ng tinunaw na mantikilya).
- While still warm, top each ensaymada with a generous amount of grated cheese and sprinkle with sugar (lagyan ng maraming keso at asukal). Let them cool slightly before serving, about 5-10 minutes.
- For storage (paraan ng pagtatago), keep at room temperature in an airtight container for up to 2 days. They can be refrigerated for up to a week or frozen for up to 3 months. To reheat, warm in a preheated 350°F/175°C oven for 5 minutes or microwave individual pieces for 15-20 seconds.
- For best results, serve warm with hot chocolate (tsokolate) or strong coffee. Ensaymada is traditionally enjoyed as a merienda (afternoon snack) between 3-4 PM, but it makes a wonderful breakfast or dessert any time of day.
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
- 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
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.
Filipino EnsaymadaNutrition
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.
