📝 About This Recipe
A crown jewel of Filipino bakeries, this ultra-soft brioche-style pastry is a decadent fusion of Spanish heritage and local indulgence. Each spiral is enriched with an abundance of egg yolks and butter, then topped with a cloud of buttercream and a generous dusting of finely shredded sharp cheddar cheese. It offers a sublime balance of sweet and salty flavors with a melt-in-your-mouth texture that is truly unforgettable.
🥗 Ingredients
The Dough Starter
- 1/2 cup Warm Water (105°F to 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Main Dough
- 4 cups Bread Flour (plus extra for dusting)
- 1/2 cup Granulated Sugar
- 1 teaspoon Salt (fine sea salt)
- 6 large Egg Yolks (at room temperature)
- 1/2 cup Whole Milk (lukewarm)
- 1/2 cup Unsalted Butter (very soft, cubed)
The Topping and Filling
- 1/2 cup Unsalted Butter (melted, for brushing dough)
- 1/2 cup Unsalted Butter (softened, for the buttercream frosting)
- 1/2 cup Powdered Sugar (sifted)
- 1 1/2 cups Sharp Cheddar Cheese (finely shredded)
- 2 tablespoons Granulated Sugar (for final dusting)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly.
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2
In the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, 1/2 cup sugar, and salt.
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3
Create a well in the center of the flour and pour in the yeast mixture, lukewarm milk, and egg yolks. Mix on low speed until a shaggy dough forms.
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4
Add the 1/2 cup of softened cubed butter one piece at a time while the mixer is running. Increase the speed to medium and knead for 10-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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5
Place the dough 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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6
Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 75-80g each).
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7
Using a rolling pin, flatten one portion into a long, thin rectangle (about 8x5 inches). Brush the surface generously with melted butter.
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8
Roll the rectangle tightly from the long side to create a long rope. Coil the rope into a spiral shape, tucking the end underneath to secure it.
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9
Place the coiled dough onto a parchment-lined baking sheet or into individual greased ensaimada molds. Repeat with the remaining dough portions.
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10
Cover the trays loosely with a clean kitchen towel and let them rise again for 45-60 minutes until puffy.
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11
Preheat your oven to 325°F (165°C). Bake the ensaimadas for 20-25 minutes, or until the tops are just lightly golden brown. Do not overbake, as they should remain soft.
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12
While the buns cool, cream the remaining 1/2 cup softened butter with the powdered sugar until light and fluffy to create the buttercream frosting.
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13
Once the ensaimadas are completely cool, spread a thick layer of buttercream over the top of each bun.
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14
Generously top each bun with the finely shredded cheddar cheese and a light sprinkle of granulated sugar for that signature crunch.
💡 Chef's Tips
Always use room temperature egg yolks and butter to ensure a smooth, well-emulsified dough. If the dough is too sticky during kneading, add flour only one tablespoon at a time; a slightly tacky dough yields the softest crumb. For the most authentic flavor, use a high-quality aged cheddar cheese to provide a sharp contrast to the sweet brioche. To get that professional spiral, roll the dough as thin as possible before coiling. Avoid over-browning in the oven; the buns should be pale gold to ensure they stay moist and tender.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Filipino 'Tsokolate Eh' (thick hot chocolate). Pairs beautifully with a strong dark roast coffee or espresso. For a savory-sweet brunch, serve alongside crispy bacon or Spanish chorizo. Store in an airtight container; if eating the next day, microwave for 10 seconds to restore the pillowy texture.