Name: Classic Ensaymada Bread
Prep time: 1 h 30 min
Cook time: 18 min
Total time: 1 h 48 min
Cuisine: Filipino
Ingredients: 3 cups all-purpose flour; 1/4 cup sugar; 1 packet (2 1/4 tsp) instant dry yeast; 1/2 teaspoon salt; 3 egg yolks; 1/2 cup warm milk (110°F/43°C); 1/4 cup unsalted butter, melted; 1/4 cup water (as needed); 1/2 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 cup grated cheddar cheese (or Edam cheese)

Soft, fluffy, and irresistibly buttery, this classic Filipino-style brioche is my go-to treat when I’m craving something comforting and indulgent. Topped with a rich layer of butter, sugar, and cheese, this homemade Ensaymada is just like the ones I find at traditional Filipino bakeries — only better because I get to enjoy them fresh from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

1/4 cup sugar

1 packet (2 1/4 tsp) instant dry yeast

1/2 teaspoon salt

3 egg yolks

1/2 cup warm milk (110°F/43°C)

1/4 cup unsalted butter, melted

1/4 cup water (as needed)

1/2 teaspoon vanilla extract

For Topping:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 cup grated cheddar cheese (or Edam cheese for a more traditional taste)

Directions

I start by combining 2 1/2 cups of flour, sugar, yeast, and salt in a large mixing bowl.

In a separate bowl, I whisk together the egg yolks, warm milk, melted butter, and vanilla extract.

I slowly pour the wet ingredients into the dry ingredients, mixing until a sticky dough forms. If needed, I add the remaining 1/2 cup of flour to get the right consistency.

I knead the dough by hand or mixer for 8–10 minutes, until it becomes smooth and elastic. If it’s too dry, I add a tablespoon of water at a time.

I transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Once risen, I punch down the dough and divide it into 10–12 equal portions. I roll each piece into a log, coil it into a spiral, and place it into greased Ensaymada molds or muffin tins.

I cover the shaped dough and let it rise again for 30–45 minutes, until puffy.

I preheat my oven to 325°F (163°C).

I bake the Ensaymada for 15–18 minutes, until golden brown on top.

Once cooled slightly, I brush the tops with softened butter, sprinkle a generous amount of sugar, and top with grated cheese.

Servings and timing

This recipe makes 12 servings.

Prep Time: 1 hour 30 minutes

Cooking Time: 18 minutes

Total Time: 1 hour 48 minutes

Calories per serving: 280 kcal

Variations

Ube Ensaymada: I sometimes mix ube halaya into the dough or swirl it in for a purple-hued twist.

Ham and Cheese: For a savory variation, I add diced ham before coiling the dough.

Sweet Cream Filling: I like piping some pastry cream or sweetened condensed milk in the center for a custard-style filling.

Different Cheeses: Edam cheese (queso de bola) adds a sharper, more traditional flavor than cheddar.

Mini Ensaymada: I divide the dough into smaller pieces for bite-sized versions — perfect for parties.

Storage/Reheating

I keep leftover Ensaymada in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze it for up to a month. To reheat, I warm it in the microwave for 10–15 seconds or in a toaster oven until just heated through. I always reapply a little butter and sugar on top if needed for that freshly made feel.

FAQs

How do I know when the dough is properly kneaded?

I look for a smooth, elastic texture. When I stretch a small piece of dough, it should form a thin “windowpane” without tearing — that means the gluten is developed enough.

Can I use active dry yeast instead of instant yeast?

Yes, I can use active dry yeast, but I make sure to proof it in the warm milk with a pinch of sugar for about 5–10 minutes until foamy before adding it to the mixture.

What’s the best cheese for authentic Ensaymada?

Traditionally, Edam cheese (queso de bola) is used for its sharp and slightly salty flavor, but I often use cheddar since it’s more accessible and still delicious.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and let it rise overnight in the fridge. The next day, I shape, proof, and bake it as usual.

Why is my Ensaymada dense instead of fluffy?

This usually happens if I don’t knead the dough long enough or if it didn’t rise properly. I make sure to proof the dough until doubled and check that my yeast is active and fresh.

Conclusion

This Classic Ensaymada Bread brings the warmth of Filipino home baking into my own kitchen with every tender, cheesy bite. Whether I’m serving it for breakfast, an afternoon snack, or a special treat, it never fails to impress. I love how versatile and nostalgic this bread is — always soft, buttery, and irresistibly good.

📖 Recipe: