Description
Classic Ensaymada Bread is a soft, fluffy Filipino sweet bread roll enriched with butter, egg yolks, and topped generously with butter, sugar, and grated cheddar cheese. Perfect as a delightful snack or breakfast treat, this recipe features a tender dough that rises twice before baking to golden perfection, offering a rich, creamy, and slightly sweet flavor with the savory tang of cheese on top.
Ingredients
Scale
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1/2 cup warm milk (110°F)
- 1/4 cup warm water
- 3 large egg yolks
- 1/3 cup unsalted butter (softened)
- 1/2 tsp vanilla extract
For topping and filling:
- 1/4 cup unsalted butter (softened, for spreading)
- 1/2 cup grated cheddar cheese
- 1/4 cup granulated sugar
- Extra butter and sugar for topping
- More grated cheese for garnish
Instructions
- Activate Yeast: In a small bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy, ensuring the yeast is active for proper dough rise.
- Prepare Dough Mixture: In a large mixing bowl, combine flour, sugar, and salt. In a separate bowl, whisk together warm milk, egg yolks, vanilla extract, and softened butter. Add the wet ingredients and the activated yeast mixture to the dry ingredients. Mix until a soft, sticky dough forms.
- Knead Dough: Knead the dough by hand or with a dough hook for about 10 minutes until smooth and elastic, which develops gluten for a tender texture.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size, to create a light and airy crumb.
- Shape Ensaymada: Punch down the dough and divide it into 8 equal pieces. Flatten each piece, spread lightly with butter, sprinkle with sugar and cheese, then roll into a log. Coil each log into a spiral shape and place on a parchment-lined baking sheet or greased ensaymada molds.
- Second Rise: Cover the spiraled dough pieces and let them rise again for 30–45 minutes until puffy to ensure a soft final texture.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 15–18 minutes or until lightly golden on top, indicating they are fully cooked.
- Finish Topping: Let the baked ensaymada cool slightly. Brush the tops with more softened butter, sprinkle generously with sugar, and add a final garnish of grated cheddar cheese. Serve warm or at room temperature for best flavor.
Notes
- You can store baked ensaymada in an airtight container for up to 3 days or freeze and reheat when desired.
- For extra richness, substitute warm milk with evaporated milk or add a tablespoon of powdered milk to the dough.
- Ensure the milk and water temperatures are around 110°F to properly activate the yeast without killing it.
- Use softened butter for spreading and topping to maximize flavor and texture in the finished bread.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Filipino
