How to Bake Ensaymada—Fluffy, Creamy, Cheesy Filipino Bread

Updated on June 6, 2018
Ensaymada
Ensaymada | Source
Coffee goes well with ensaymada.
Coffee goes well with ensaymada. | Source

Talk about bread and Filipinos will think of round, soft, sugary, and rich ensaymada, a popular Filipino bread that is so well-loved in the Philippines it can both be bought at neighborhood bakeries for ordinary folks and served at high-end restaurants for well-heeled patrons.

Yes, ensaymada can go from ordinary to extraordinary.

Either way, it tastes yummy!

Many Varieties

The classic ensaymada is usually made of swirled and baked sweetened dough, patted with butter or margarine, and sprinkled with sinful white sugar.

The out-of-the-ordinary ensaymada, on the other hand, might contain chocolate, or it might be stuffed with ube (purple yam paste), macapuno (syrupy coconut), or chorizo sausage, patted with butter cream, topped with ham and/or salted duck egg, and then sprinkled generously with queso de bola or Edam cheese shreds.

Heavenly!

Who Eats Ensaymada

Almost all Filipinos eat ensaymada, because not only does it appeal to all income ranges, it appeals to all ages.

Sweet-toothed Filipino kids adore sugared ensaymada.

Filipinos who are past their sweet-loving phase prefer the more subdued taste of the cheesy, sweet-and-salty version of this Filipino bread.

When to Eat Ensaymada

Whatever flavor they choose, Filipinos love to chomp ensaymada for merienda or mid-afternoon snacks.

Since it is sweet and creamy, it is best paired with hot coffee or even plain water. Some push their sweetness threshold by eating it with hot chocolate or even soda.

Not only is this bread great for afternoon snacks, it also makes for a well-thought-out pasalubong or homecoming gift.

Traditionally, Filipinos come back to their homes at night, or to their hometowns during holidays, toting a present, usually food, that everybody can share.

Thus, ensaymada in the Philippines are often individually packed and placed together in big boxes that can be trimmed with a band—much like a gift!

In fact, ensaymada is a very popular gift especially during the Philippine Christmas season.

Origins of Philippine Ensaymada

Just like many other foods in the Philippine menu, ensaymada—although now made in a very Filipino way and suited to the Filipino palate—was originally a Spanish food.

The bread called ensaimada or ensaymada originally comes from Majorca, Spain, but has spread throughout the Philippines and many places in South America.

Ensaymada: The Recipe

Preparation Time: about 5 hours

Baking Time: about 20 minutes

Ingredients

  • 1 ¼ cups all-purpose flour, sifted
  • ½ cup plain butter, melted
  • ½ cup grated cheddar cheese
  • 6 egg yolks
  • 1 tablespoon plain honey
  • 1 tablespoon powdered milk (preferably full-cream)
  • ½ teaspoon salt
  • ¾ cup water
  • ¾ cup white sugar
  • 1 ½ tablespoons yeast
  • ½ cup salted butter, softened

Cheese Topping Ingredients

  • ½ cup unsalted butter
  • ½ cup cheese, Edam or queso de bola, grated
  • ½ cup white sugar

Directions

Notes Before Starting:

  • It is best to mix the dough the night before. That way, it will have ample time to proof.
  • Baking can take place the next morning.
  • To make other versions of ensaymada, you can replace the cheese in the dough with ham, sweet chorizo, ube paste, or macapuno filling.
  • Some alternatives to butter for the topping are butter cream, salted duck eggs, or even chocolate spread.
  1. In a large mixing bowl, pour in water.
  2. Add in honey.
  3. Add flour.
  4. Sprinkle with salt.
  5. Add cheese.
  6. Mix everything thoroughly. It is best to use hands for this step.
  7. With the exception of the softened butter, add the rest of the ingredients.
  8. Knead for about five minutes. For this step, it is best to use a mixer turned at low speed.
  9. Transfer mixture to a bowl.
  10. Cover the bowl with plastic.
  11. Set aside for 1 ½ hours.
  12. Punch down dough.
  13. Divide into servings weighing 60 grams (a little over two ounces).
  14. Roll each piece with a rolling pin.
  15. Pat the middle of each piece with softened butter.
  16. Close up the piece over the butter like an envelope, pinch long edges together, and roll it with your fingers into a rod shape.
  17. Coil each rod into a rounded snail shape (see first video below)
  18. Place each roll on a tray.
  19. Place in a refrigerator for eight hours or a warm room for four hours. If you have a proofer, then place dough there for 1 ½ hours.
  20. Preheat oven.
  21. Bake at 350 degrees Fahrenheit for 20 minutes.
  22. Remove from oven.
  23. Cool.
  24. Pat with butter, sprinkle with sugar, and place grated cheese on top.
  25. Serve.

You're done! Share and enjoy your homemade Philippine ensaymada with everyone!

Shaping the Ensaymada

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Questions & Answers

    © 2012 kerlynb

    Comments

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      • profile image

        Isabel 

        2 months ago

        I made this yesterday. I followed the instructions as is. It was an epic fail. :( upon seeing the other website. It should be 4 1/4 cups of flour. I think the original recipe of this ensaymada is from yummy.ph

      • profile image

        Paul Sales 

        3 months ago

        I won't waste my time and money on this recipe. The proportion of the flour against the liquid will yield a pancake like batter and not soft dough typical of ensaymadas.

      • profile image

        William 

        13 months ago

        try to check the amount of flour being used is that the right amount? 1 1/2 cup? to 3/4 cup water + other liquids in the ingredientts,

      • profile image

        Newbie baker 

        18 months ago

        Bad recipe even for pancake.

      • profile image

        Malou 

        20 months ago

        It was too liquid! I followed what was mention here there is something wrong with the ingredients!

      • profile image

        grace 

        21 months ago

        I follow all your ingredients and I end up watery too much liquid on it! and where the heck you use the honey and the water? erase that in your ingredients if ain't needed. thanks

      • profile image

        Sweet tooth Panda 

        22 months ago

        Tried this it's too liquidy I end up adding more flour so now I'm wondering if that 1 1/2cups flour is a typo

      • profile image

        weny 

        22 months ago

        where & when are you going to add the yeast since it's not mentioned in your procedure. Thanks

      • profile image

        walter 

        22 months ago

        I tried this recipe and it it not work. It requires more the 1 1/4 cups of flour

      • profile image

        Km 

        2 years ago

        This recipe is not complete. 1 1/4 cups flour is too little.

      • profile image

        Cherylle 

        2 years ago

        Hi! Is it really 1-1/4 cups flour? The dough turned out liquidy.

      • profile image

        ALGIENE 

        5 years ago

        I use bread flour and I didn't see the video I just follow the direction above wha am I gonna do now?

      • profile image

        jericho redulla 

        5 years ago

        i want to try your mouth watering recipes specially ensaymada

      • scarytaff profile image

        Derek James 

        6 years ago from South Wales

        These sound delicious. Got to try them sometime soon. Thanks for the recipe. Voted up and useful.

      • Eiddwen profile image

        Eiddwen 

        6 years ago from Wales

        Mmmmmm another gem to bookmark.

        Keep them coming;take care and enjoy your day.

        Eddy.

      • profile image

        Valerie60 

        6 years ago

        I'd love to try this recipe one day since I am a big bread lover and like to taste good cooking. Thanks!

      • GoGreenTips profile image

        Greg Johnson 

        6 years ago from Indianapolis

        I remember eating the bread when I lived in the Philippines. It was scrumptious!

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