Classic Ensaymada Bread Recipe
If you have a craving for something soft, sweet, and utterly comforting, this Classic Ensaymada Bread Recipe is going to feel like a warm hug from your kitchen. This beloved Filipino delicacy, with its pillowy texture and sweet, cheesy topping, is a timeless treat that brings generations together. Whether you’re new to baking or an experienced bread maker, this recipe’s perfect balance of simple ingredients and straightforward steps will guide you to the perfect batch of golden, buttery ensaymada that’s best enjoyed fresh and warm.
Ingredients You’ll Need
Gathering just the right ingredients is the first step toward baking the perfect Classic Ensaymada Bread Recipe. Each element plays a key role in creating its tender crumb, subtle sweetness, and that classic buttery richness.
- 3 cups all-purpose flour: Provides the structure and soft texture essential for ensaymada.
- 1 packet (2 ¼ teaspoons) active dry yeast: The magic agent that makes your bread rise beautifully and light.
- ¼ cup warm water (110°F): Activates the yeast for that perfect fermentation.
- ½ cup warm milk: Adds richness and moisture to the dough.
- ⅓ cup granulated sugar: Sweetens the bread just right without overpowering it.
- 3 large egg yolks: Creates a tender crumb and gorgeous golden color.
- ¼ cup unsalted butter (softened): Infuses the dough with rich, creamy flavor.
- ½ teaspoon salt: Balances the sweetness and enhances other flavors.
- 2 tablespoons grated cheese (optional, for dough): Adds a savory hint that complements the sweetness beautifully.
- ¼ cup melted butter (for brushing): Ensures the bread’s surface shines and stays moist.
- ½ cup granulated sugar (for topping): Sprinkles a sweet crunch atop each piece.
- ½ cup grated cheddar cheese (for topping): Classic finishing touch that melts wonderfully over the top.
How to Make Classic Ensaymada Bread Recipe
Step 1: Activating the Yeast
Start by dissolving your active dry yeast in warm water with a pinch of sugar. This simple step is crucial—it wakes up the yeast, making your dough rise beautifully. Set it aside for about 5 to 10 minutes until it gets foamy and bubbly, signaling it’s ready to go.
Step 2: Mixing the Dough
In a large bowl, combine warm milk, granulated sugar, egg yolks, softened butter, and salt, then stir in the activated yeast mixture. This liquid base forms the heart of your dough, blending sweetness, richness, and a touch of saltiness that balances everything. Slowly add the flour, mixing it in until it comes together.
Step 3: Kneading for Perfection
Now the fun begins—kneading your dough. Whether by hand or with a stand mixer, knead until the dough is smooth and elastic, roughly 8-10 minutes by hand or 5-6 minutes with a mixer. This step develops gluten, giving your ensaymada that soft yet structured crumb that melts in your mouth.
Step 4: First Rise
Place the dough in a greased bowl and cover it, letting it rise in a warm spot until doubled in size—about an hour. This resting time lets the yeast work its wonders, creating a light, airy texture that defines Classic Ensaymada Bread Recipe.
Step 5: Shaping the Ensaymada
After the dough has risen, punch it down gently and divide it into 12 equal portions. Roll each piece into a rope, then coil it into a spiral or shape to your liking. This creative shaping forms the beautiful swirls that add charm to each ensaymada.
Step 6: Second Rise and Baking
Place the shaped dough on a greased baking tray, cover, and let them rise again for 30 to 45 minutes. Then, preheat your oven to 350°F (175°C). Bake the ensaymada for 15 to 18 minutes or until they’re lightly golden and irresistible.
Step 7: The Finishing Touch
While warm, brush each piece generously with melted butter, then sprinkle sugar all over, topping with shredded cheddar cheese. This finishing step adds that classic sweet and savory flavor combination that makes the Classic Ensaymada Bread Recipe so loved.
How to Serve Classic Ensaymada Bread Recipe
Garnishes
Classic ensaymada shines with its simple, iconic toppings. A good brush of melted butter followed by a dusting of sugar and cheesy goodness brings out its best profile. For a fun twist, try dusting with powdered sugar or adding a swirl of buttercream or sweetened condensed milk for extra indulgence.
Side Dishes
While ensaymada is delightful on its own, pairing it with hot chocolate, coffee, or milk makes it even more comforting. It’s perfect for breakfast or afternoon snack time alongside a warm beverage that complements its sweetness and richness.
Creative Ways to Present
Want to impress at your next brunch or party? Arrange your ensaymada spirals in a beautiful basket lined with a colorful napkin or serve them warm with small bowls of extra grated cheese, honey, or dulce de leche for dipping. The layers and swirls invite guests to savor every bite.
Make Ahead and Storage
Storing Leftovers
To keep your Classic Ensaymada Bread Recipe fresh, store it in an airtight container at room temperature for up to three days. This will keep the bread soft and flavorful, perfect for quick grab-and-go treats.
Freezing
If you want to save some for later, ensaymada freezes beautifully. Wrap each piece individually in plastic wrap and place in a freezer-safe bag. Frozen ensaymada maintains its flavor and texture for up to a month, ready to be revived whenever you want.
Reheating
To enjoy your stored or frozen ensaymada at its best, gently reheat it in a warm oven for about 5 to 7 minutes or in the microwave for 15 to 20 seconds. Brushing a little butter before warming will revive that fresh-baked softness and delicious aroma.
FAQs
Can I make ensaymada without cheese?
Absolutely! Cheese adds a savory note that’s traditional, but you can leave it out or substitute with other toppings like buttercream or sweetened condensed milk to suit your taste.
Is Classic Ensaymada Bread Recipe difficult for beginners?
Not at all. The recipe uses simple techniques and ingredients, making it beginner-friendly. Just take your time with kneading and rising, and you’ll have satisfying results.
Can I use bread flour instead of all-purpose flour?
You can, but bread flour will give a slightly chewier texture due to higher protein content. All-purpose flour is recommended for a softer, more tender ensaymada.
How long does it keep fresh?
Best enjoyed fresh, ensaymada remains delicious for up to three days when stored properly in an airtight container at room temperature.
Can I make these gluten-free?
Traditional ensaymada uses wheat flour, which gives its classic texture. Gluten-free versions are possible with specialized flour blends but may require recipe adjustments for best results.
Final Thoughts
There’s something truly special about the Classic Ensaymada Bread Recipe that keeps me coming back for more. Its soft, buttery dough combined with sweet, cheesy topping creates a delightful experience with every bite. I encourage you to try baking this at home and share the joy of this Filipino favorite with those you love. Once you taste the fresh, warm ensaymada straight from your oven, you’ll understand why it’s a cherished treat across generations.
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Classic Ensaymada Bread Recipe
- Total Time: 2 hours
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Classic Ensaymada is a soft, sweet Filipino bread with a rich buttery dough, topped generously with sugar and grated cheddar cheese. This brioche-style pastry is perfect for breakfast or a snack, combining a tender crumb with a sweet and cheesy finish that delights every bite.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup warm water (110°F)
- ½ cup warm milk
- ⅓ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter (softened)
- ½ teaspoon salt
- 2 tablespoons grated cheese (optional, for dough)
Topping
- ¼ cup melted butter (for brushing)
- ½ cup granulated sugar (for topping)
- ½ cup grated cheddar cheese (for topping)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine warm milk, granulated sugar, egg yolks, softened butter, and salt. Stir in the activated yeast mixture to integrate all the wet components evenly.
- Form Dough: Gradually add the flour (and optional grated cheese if using) into the wet mixture. Knead the dough until smooth and elastic, either by hand for about 8–10 minutes or using a stand mixer with a dough hook for 5–6 minutes.
- First Proof: Cover the dough and let it rise in a warm area for about 1 hour or until it doubles in size. This allows the dough to ferment and develop flavor and texture.
- Shape Dough: Punch down the risen dough to release air. Divide into 12 equal portions. Roll each piece into a rope and coil it into a spiral shape or any desired form, reflecting traditional ensaymada design.
- Second Proof: Place the shaped coils onto a greased baking tray. Cover and let them rise again for 30–45 minutes until puffy and slightly expanded.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Bake the ensaymada for 15–18 minutes until light golden brown on top.
- Finish and Serve: When freshly baked and still warm, brush the tops generously with melted butter. Sprinkle with granulated sugar and top with grated cheddar cheese. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensaymada is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Customize the topping with buttercream or sweetened condensed milk for added richness.
- Use warm milk and water accurately (around 110°F) to properly activate the yeast.
- Grated cheese in the dough is optional but adds extra flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Filipino
