Ensaymada is a Filipino sweet yeast roll drenched in a mixture of sugar and butter and sprinkled with plenty of yellow cheese. This bun has a soft and fluffy dough, and the additives perfectly emphasize the taste of this bread. Simple preparation, easily available ingredients, and the taste is great, it is best to eat warm 🙂


1 cup fresh milk warm
2 ½ teaspoons of dry yeast
5 cups all-purpose flour
¾ cup white sugar
1 teaspoon of salt
½ cup melted butter
3 large eggs


½ cup butter, softened plus more for filling
⅓ cup confectioners sugar
1 cup grated cheddar cheese


Combine warm milk and yeast and stir. Set aside for 10 minutes until bubbly. In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly. Add the eggs, melted butter and the activated yeast mixture. Mix until dough until it is smooth and elastic. Knead the dough until the texture becomes fine. Put dough in a greased bowl, cover and let rise until doubled. Brush the ensaymada or brioche molds with butter or even without molder will be fine). Set aside. Divide dough into balls weighing about 50 grams each (for regular ensaymada) or 30 grams (for mini ensaymada). Roll out each portion very thinly into a rectangle. Brush with 1 tablespoon of softened butter. Roll into a long rope. Hold one end of the rolled dough between your thumb and 2 fingers. Tuck in the end under. Put coiled ensaymada on moulders or simply put in a baking sheet lined with baking paper. Do the same for the rest of the dough. Cover and let rise for 20-30 minutes until light. Brush with melted butter on top. Bake at 180°C for 10-12 minutes or until golden brown. Remove from the pan and let it cool slightly. For the toppings, combine softened butter and confectioners sugar. Brush on the top of each ensaymada and sprinkle it with grated cheese 🙂


asian, butter, cheese, easy recipes, egg, filipino, flour, milk, oven, powdered sugar, salt, sugar, yeast

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