Super Soft Ensaymada Recipe
Super Soft Ensaymada is a sweet and soft Filipino bread that will be enjoyed by many. It takes a bit more time, but it is well worth it.
Ensaymada is one of the most loved Filipino sweet breads, and for good reason. This soft bread has a coil shape and is usually topped with butter and sugar. But, since most of us Filipinos have ever changing taste buds, many different variations can be found. Most high-end bakeries in the Philippines serve ensaymada with a topping of buttercream frosting and lots of grated cheddar cheese.
My recipe has been inspired by the famous Chef RV Manabat. I am sure most of my fellow Filipinos know him. I love watching his videos and following his baked goods recipes. He is just so “kalog” (funny) and down to earth.
I decided to give his ensaymada recipe a try with a few minor adjustments. I feel that my changes made it more to my liking and amped up its presentation a notch. I am very “maarte” (dramatic) when it comes to presenting my food.
Ensaymada is easy and simple to make, but requires a lot of time and patience since the dough must be proofed for several hours. This is not a recipe to make when you are in a rush, but it is well worth it if you have the time to spare. It has a magnificent and delicate taste, with an amazing texture. It is soft and fluffy, and smothered in rich buttercream frosting and topped with cheese. Tastewise, it gets two thumbs up! It is simply perfect!
Tips & Tricks
- When you first make the dough, it will be a bit sticky. The more you knead the dough, the less sticky it will become. So, there is no need to add extra flour – adding more flour could give you a dry ensaymada.
- If you are feeling worried about how long it takes to make the dough for ensaymada, don’t worry! It’s super easy to make ahead of time. Once you are done kneading the dough, cover it tightly with plastic wrap and store it in the fridge overnight. It will likely rise overnight, so leave it outside the fridge for 30 minutes, deflate it, and shape it for baking.
- You can use either dry active yeast or instant yeast while making this dough. However, the dough will take longer to rise when using dry active yeast.
- As with most baking, keep an eye on the ensaymadas while they are baking. When ensaymadas are baked for too long, they lose their soft texture and become tough and dry. Without their soft texture, they won’t be as good, so please keep an eye on your ensaymadas!
- Before adding your butter into the dough, let it soften at room temperature. This will make it much easier to be spread throughout the dough.
Ensaymada is well loved in the Philippines, but I think it should be more well known by others as well. It is such a delicious baked good, without being overwhelming. Give this recipe a try, and have a taste of traditional Filipino culture! Enjoy~
Please check out more of my recipes HERE. Thank you
Super soft Ensaymada
- 1 cup milk
- ½ cup white sugar
- 1 tablespoon instant dry yeast
- ½ cup softened butter room temperature
- 6 pieces egg yolks
- 2 pieces whole eggs
- 5 ¼ cups bread flour
- ½ teaspoon salt
- ¼ cup softened butter for brushing the dough
- 1 cup butter room temperature
- ¼ cup cream cheese room temperature
- ½ cup powdered sugar
- grated cheddar cheese
- In a mixing bowl, mix together milk, butter, sugar and salt.
- Add half of the flour and instant dry yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
- Add the egg yolks and whole eggs and the rest of flour and mix for about 3 minutes. The dough should to be sticky.
- Scrape the sides of the bowl and then cover the dough with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
- Remove the kitchen towel and punch the proofed dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minute by hand.
- Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 24 slices.
- Using a rolling pin, roll a slice into a rectangle and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil with the end tucked under.
- Place the dough in a baking tray with wax paper and cover with kitchen towel. Set aside and let to rise for about 45 minutes to 1 hour or until it doubled its size.
- Bake them in a preheated oven at 150°C for 15-20 minutes. Once baked let them cool down for a few minutes before removing from molds. Let them cool completely before serving or frosting
- Using a knife or spoon, cover the top of the ensaymadas with buttercream and with a generous amount of grated cheese.
- Using a stand or hand mixer, cream softened butter, softened cream cheese and powdered sugar.
- Refrigerate until ready to use.