📝 About This Recipe
A true crown jewel of Filipino baking, the Ensaymada is a decadent legacy of Spanish influence, transformed into a ultra-soft, pillowy brioche. This recipe yields a rich, buttery dough topped with a luscious buttercream frosting, a dusting of sugar, and a generous heap of savory-salty grated cheese. It is the perfect marriage of sweet and salty flavors that melts in your mouth with every bite.
🥗 Ingredients
The Yeast Bloom
- 3/4 cup Warm Whole Milk (110°F/45°C - not too hot or it will kill the yeast)
- 2 1/4 teaspoons Active Dry Yeast (1 standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
The Rich Dough
- 4 cups All-Purpose Flour (plus more for dusting)
- 1/2 cup Granulated Sugar
- 6 large Egg Yolks (at room temperature for maximum richness)
- 1/2 cup Unsalted Butter (softened and cubed)
- 1 teaspoon Fine Sea Salt
The Topping
- 1/2 cup Unsalted Butter (very soft for the buttercream)
- 1/2 cup Powdered Sugar (sifted)
- 1 1/2 cups Queso de Bola (finely grated; can substitute with sharp white cheddar)
- 1/4 cup Granulated Sugar (for sprinkling)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the 4 cups of flour, 1/2 cup sugar, and salt. Mix on low speed just to combine.
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3
Add the yeast mixture and the 6 egg yolks to the dry ingredients. Mix on medium-low speed until a shaggy dough forms.
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4
With the mixer running, add the softened 1/2 cup of butter one cube at a time, waiting for each piece to be incorporated before adding the next. This ensures a silky brioche texture.
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5
Knead the dough on medium speed for about 10-12 minutes. The dough should be smooth, elastic, and slightly tacky, but it should pull away from the sides of the bowl.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
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7
Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal portions (approx. 75-80g each).
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8
Roll each portion into a long rope (about 12-14 inches). Coil the rope into a spiral, tucking the end underneath to secure it. Place each coil into a greased ensaymada mold or on a parchment-lined baking sheet.
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9
Cover the shaped rolls loosely and let them rise for a second time for 45-60 minutes until they look puffy and light.
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10
Preheat your oven to 325°F (165°C). Bake the ensaymada for 20-25 minutes, or until the tops are just lightly golden. Do not overbake; we want them soft!
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11
While the rolls cool, prepare the topping by creaming the 1/2 cup of very soft butter with the powdered sugar until pale and fluffy.
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12
Once the rolls are completely cool, spread a generous layer of the buttercream over the top of each roll.
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13
Dip the buttered tops into the grated Queso de Bola (or cheddar) and finish with a light sprinkle of granulated sugar for that signature crunch.
💡 Chef's Tips
Use room temperature egg yolks and butter to ensure they emulsify perfectly into the dough for that signature tender crumb. If you don't have Queso de Bola (Edam cheese), a very sharp white cheddar or even Parmesan can provide that essential salty contrast. Avoid over-flouring your work surface when shaping; a slightly tacky dough yields a much softer bread than a dry, flour-heavy one. For the best results, use a kitchen scale to weigh your dough portions so they bake evenly and look professional. To store, keep them in an airtight container for up to 2 days, or microwave for 10 seconds to restore that fresh-out-of-the-oven softness.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Filipino Tsokolate de Batirol (thick hot chocolate). Pair with a strong, dark roasted coffee or 'Kapeng Barako' to balance the sweetness. Enjoy as a 'merienda' (afternoon snack) alongside savory Pancit Guisado. For a holiday treat, serve with a slice of hamon (Christmas ham) on the side for the ultimate sweet-salty experience.