Name: Classic Ensaymada Bread
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Filipino
Ingredients: 4 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon salt; 2 1/4 teaspoons instant yeast; 1/2 cup milk; 1/2 cup unsalted butter (softened); 3 large eggs; 1 teaspoon vanilla extract (optional); 1/4 cup melted butter (for brushing); 1/4 cup grated cheese (traditionally cheddar or queso de bolsa); 1/4 cup sugar (for dusting)

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introduction

Classic Ensaymada Bread is a soft, sweet Filipino bread topped with butter, sugar, and cheese. It is light, slightly sweet, and very soft inside. This recipe is easy to follow and gives a rich, tender loaf you can share. For another simple snack idea, see this helpful air-fryer sweet potato guide.

why make this recipe

Make this recipe when you want a soft treat for breakfast or snack. It uses common ingredients and gives a tender crumb. Ensaymada is loved by many and works well for parties or gifts.

how to make Classic Ensaymada Bread: A Soft & Sweet Filipino Delight

Warm the milk. It should feel warm, not hot (about 100–110°F / 37–43°C). Sprinkle the instant yeast into the warm milk and let sit 5 minutes until bubbly.
Mix dry ingredients. In a large bowl, combine 4 cups all-purpose flour, 1 cup granulated sugar, and 1/2 teaspoon salt.
Add wet ingredients. Make a well in the dry mix. Add the yeast-milk, 1/2 cup softened unsalted butter, 3 large eggs, and 1 teaspoon vanilla extract if using. Stir until dough forms.
Knead the dough. Turn the dough onto a floured surface and knead 8–10 minutes until smooth and elastic. You can knead in a stand mixer with a dough hook for 6–8 minutes.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
Shape the rolls. Punch down the dough. Divide into 12 equal pieces. Roll each piece into a log, then coil into a spiral or shape as small buns.
Second rise. Place shaped rolls in a greased pan, cover, and let rise 30–45 minutes until puffy.
Bake. Preheat oven to 350°F (175°C). Bake for 15–20 minutes or until light golden.
Brush and top. Brush each warm roll with 1/4 cup melted butter, sprinkle with 1/4 cup sugar, and top with 1/4 cup grated cheese.

Ingredients :

4 cups all-purpose flour (Provides the necessary structure for the fluffy texture.)
1 cup granulated sugar (Sweetens the dough.)
1/2 teaspoon salt (Enhances overall flavor.)
2 1/4 teaspoons instant yeast (Ensures a light and airy rise.)
1/2 cup milk (Warmed to activate yeast.)
1/2 cup unsalted butter (Softened adds richness.)
3 large eggs (Contributes moisture; alternatives available.)
1 teaspoon vanilla extract (Optional for traditional taste.)
1/4 cup butter (Melted for brushing.)
1/4 cup grated cheese (Traditionally cheddar or queso de bolsa.)
1/4 cup sugar (For dusting.)

Directions :

Preparation

Prepare ingredients and tools. Have a large bowl, baking pan, and a clean surface for kneading.
Follow the step-by-step method given in "how to make Classic Ensaymada Bread" above.
Watch dough temperature and proof times. Warmer rooms make dough rise faster.

how to serve Classic Ensaymada Bread: A Soft & Sweet Filipino Delight

Serve warm or at room temperature. Brush extra melted butter before serving for more shine. Pair with coffee, hot chocolate, or milk. These rolls work well at brunch or as a snack.

how to store Classic Ensaymada Bread: A Soft & Sweet Filipino Delight

Short term: Store in an airtight container at room temperature for 2 days.
Longer: Refrigerate up to 5 days. Warm in oven or microwave before serving to soften.
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then warm before serving.

tips to make Classic Ensaymada Bread: A Soft & Sweet Filipino Delight

Use room-temperature eggs and softened butter for better dough texture.
Don’t add too much flour while kneading; dough should be soft and slightly tacky.
Proof dough in a warm, draft-free place. A cooler room needs more time.
Brush butter while rolls are warm so sugar and cheese stick well.
If you want richer flavor, use milk with a bit of cream or swap 1/4 cup milk for cream.

variation (if any)

Cheese Ensaymada: Add more grated cheese on top or inside the roll.
Ube or pastel filling: Add a sweet filling before shaping for a flavored twist.
Sugar only: Skip cheese and dust more sugar for a sweeter top.
Mini bites: Make smaller rolls for party servings.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, proof it in warm milk with a pinch of sugar for 8–10 minutes until bubbly. Use about 25% more active dry yeast than instant.

Q: Can I make this without eggs?
A: You can replace each egg with 1/4 cup plain yogurt or a commercial egg replacer, but texture will be slightly different.

Q: Why is my dough dense after baking?
A: Likely under-kneaded or under-proofed. Knead until elastic and let dough double in size before shaping.

Q: Can I use salted butter?
A: Yes, but reduce added salt slightly to keep flavor balanced.

Q: How to get a glossy top?
A: Brush with melted butter just after baking. For extra shine, brush with a light sugar syrup.

Conclusion

Classic ensaymada is a soft, sweet bread that you can make at home with simple steps. If you want a close Filipino bakery treat, you may also enjoy reading about Spanish Bread – a Filipino bakery favorite.