Filipino Ensaymada

Filipino ensaymada is a soft, buttery brioche-style bread topped with sweet butter, sugar, and shredded cheese. Known for its rich flavor and fluffy texture, this classic Filipino pastry is commonly enjoyed for breakfast, merienda (afternoon snack), or special occasions.

Unlike traditional European brioche, Filipino ensaymada is lighter and sweeter, with a signature topping of whipped butter and grated cheese that creates a perfect balance of sweet and salty.

These homemade ensaymadas are incredibly soft, slightly sweet, and packed with buttery flavor. Once baked, they are topped with a smooth buttercream-like spread and finished with sugar and cheese for the authentic bakery-style finish.

Why You’ll Love This Recipe

• Soft, fluffy brioche-style dough

• Rich buttery flavor

• Classic sweet and salty topping

• Perfect for breakfast, snacks, or dessert

• Tastes just like bakery-style ensaymada

Ingredients

Dough

450 g bread flour

60 g sugar

6 g salt

7 g instant yeast

180 g warm milk

2 large eggs (about 100 g)

60 g unsalted butter, softened

Filling

50 g unsalted butter, softened

50 g sugar

Topping

120 g unsalted butter, softened

100 g powdered sugar

100 g grated cheese (Edam or cheddar)

Instructions

1. Mix the Dough

In a mixing bowl, combine the bread flour, sugar, salt, and instant yeast.

Add the warm milk and eggs, then mix until a rough dough forms. Add the softened butter and knead until the dough becomes smooth and elastic. This usually takes about 10–15 minutes in a stand mixer.

The dough should be soft and slightly tacky but not overly sticky.

2. First Rise

Place the dough in a lightly greased bowl and cover it.

Let it rise in a warm place for 60–90 minutes, or until doubled in size.

3. Shape the Ensaymada

Divide the dough into 10–12 equal pieces (about 70–80 g each).

Roll each piece into a long rectangle. Spread a thin layer of softened butter and sprinkle sugar over the surface.

Roll the dough tightly into a log, then coil it into a spiral shape.

Place the shaped dough into ensaymada molds or a muffin tray.

4. Second Rise

Cover the shaped dough and let it rise again for 45–60 minutes, until puffy.

5. Bake

Preheat the oven to 175°C (350°F).

Bake for 15–18 minutes, or until lightly golden.

Let the ensaymada cool slightly before adding the topping.

Butter Topping

Beat the softened butter and powdered sugar together until smooth and fluffy.

Spread the butter mixture over each warm ensaymada, then sprinkle generously with grated cheese.

Serving

Ensaymada is best enjoyed slightly warm. The soft bread, creamy butter topping, and salty cheese create the perfect sweet and savory balance.

Serve with coffee, hot chocolate, or milk for a classic Filipino merienda.

Storage

Store ensaymada in an airtight container at room temperature for up to 2 days.

To reheat, warm them in the microwave for 10–15 seconds to restore their soft texture.