Ensaymada is a Filipino sweet pastry. This is said to be a variation of the Ensaimades, a similar bread that uses pork lard as an ingredient that originated in Majorca (the largest island of Spain).

In the Philippines, this pastry is available in any neighborhood bakery and the well know bakeshop chains as well.  This is one of my favorite mid-afternoon snack and I usually have it with brewed coffee.


Try this yummy Ensaymada recipe.


5 cups all-purpose flour

¾ cup butter, melted

¾ cup white sugar

1 tsp salt

1 cup grated cheddar cheese

3 pieces raw eggs

1 pouch rapid rise yeast (about 2 ¼ tsp)

1 cup fresh milk, warm

Watch the cooking video:

Cooking procedure:

1. Combine warm milk, yeast, and ½ cup sugar and stir until yeast and sugar dissolves in milk. Set aside to let yeast activate (approximately 10 minutes)

2. In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly.

3. Add the eggs, 1/2  cup butter, and activated yeast mixture (these are the ingredients that we combined in number 1) to the mixed dry ingredients. Mix thoroughly until all ingredients are evenly distributed and a dough is formed.

4. Knead the dough until texture becomes fine.

5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for 2 hours.

6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.

7. Using a dough slicer, divide the dough into four pieces.

8. Roll each piece until shape becomes cylindrical.

9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams).

10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.

11. Combine ¼ cup melted butter with ¼ cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.

12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).

13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)

14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes

15. Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.

16. Remove the baked Ensaymada from the oven. Using the remaining melted butter and sugar mixture, paint the top of the baked ensaymada and sprinkle additional cheese.

17. Serve hot. Share and Enjoy!


  1. Ube says

    Thanks for sharing your tried and tested ensaymada. I believe even a newbie baker can bake them with your detailed and descriptive step by step procedure.

  2. says

    Thank you for sharing this! I’ve been meaning to work on Filipino breads and pastries and this post is encouraging me to do it soon!

  3. says

    this ensaymada was so good!!!
    i tried it without putting the cheese inside and it tasted so yummy!!!!
    I made it yesterday and find the process so long but it is still worth it!!! At first when I tasted it while it’s still hot, it tasted just like normal bread, but when I added more of the butter-sugar mix and let it cool down, it tasted delicious!!!
    I tried it this morning for breakfast and it was so tasty!!
    It actually tasted like ensaymada that you can buy from a store, but so much better!!! It was so fluffy!!!!
    I was so proud of myself!!!
    Thank you so much for this recipe!!!
    I actually have a request for you, if you can make an espasol recipe!!
    I’ve lived in america for about 5 years now and I haven’t had a single espasol!! I’ve been crving these for years!!!!
    I’ve been looking for a recipe but none of them look promising!!
    Can you please do one!!!

  4. niknok says

    I really enjoyed the ensaymada especially my kids.Thanks a lot,very informative.Okey lang mag-recquest ng sapin-sapin

    • Cecille says

      Thanks for your reply kuya,i tried the ensaymada 2 or 3 times already, it realy taste delicious but it’s not fluffy like yours and it turned hard when it cooling down.How can i make fluffy? Is it different the electric oven to gas oven? And also the weather where i lived is cooled (not winter cool only like Baguio weather).Also, the pandesal it isn’t worked well it turned hard after cooling down too.Please reply me kuya.Thanks again and God bless you always.

  5. Perlita says

    Hello po ulit! I have tried your ensaymada and it’s so good that I will be making it often. Thanks again! God bless.

  6. SomeoneNeedsHelpAndItsMe says

    Hi Kuya..
    I tried your recipe and I think the worst case scenario happened to me..
    The dough is so sticky.. I don’t know how you did yours but I think the yeast I prepared was the culprit =.=
    And I think I didn’t mix the dough properly (so Its all my fault)


    Is there any way to make my dough more like… I dont know.. like “Dough” ??
    Please Reply! Thanks a lot XD

  7. says

    wow its been long time im looking for the ensaymada receipe now finally i found it thank you for the wonderfull ensaymada receipe at this point even im in united states still i can eat filipino food in your be half thank you so much panlasang pinoy its big help for me and my kids in your way filipino tradetional way still with me this is great…..!!!!!!!!!!!!!!!! mabuhay kayo mga kabayan frome mable belo from colorado united states of america, merry x-mas to all of you

    • toshi says

      Thank you kuya for answering my question. Now, I am not worried to use the evaporated milk, for me fresh milk is too expensive. I Hope you can show us on how to make an ordinary donut……again, more power to your panlasangpinoy.

      Awaiting for your next feature about the DONUT!

  8. ruel says

    To the creator of panlasang pinoy . God bless and more power to you. thanks for sharing with us the knowledge of cooking.

  9. gcastaritas says

    hi, i like your site and how you show the cooking procedure. It´s very easy to follow and the ingredients are not that complicated as well. The first one I tried from one of your recipes was the pandesal and it turned at well. I will try the other recipes soon and will give you feedback as well. More power!

  10. Charie says

    Hi, Chef, I thank you very much for your talent shared to us filipino who lived abroad especially when you can’t find anywhere to buy filipino pastry that we used to eat.You’re not only sharing your recipes but you’re teaching us to do it very clearly.You’re very kind and humble person becuase it descrived you the way you talk.I’m starting a business and i tried it already this one ensaymada and believed me it really taste very very good, the only thing worries me is not well fluffy like yours and it when it cooling down for a few minutes it gets harder.I’m using gas oven, is this makes difference? and also the weather where i lived is variation sometimes cooled 14 degrees and then changes to warmth.Or maybe the yeast i used? I look forward to hear from you soon with very much thanks in advance.More blessings to you and your family.

  11. TONI, GEORGIA says

    hi kuya ano po ang diff ng glutinous rice flour sa sweet rice flour? same lang po ba sila? Thanks po

  12. mavie says

    i did this recipe and it was great.. my husband loves it. thank you for the recipe….

  13. DANICA says

    hi…hllow hw r u tday. i wnna ask coz itry to make that ensaymada but i used bread maker but the prblem is my dough it to sticky. When I Try to make it the dough sticks on my hand.so please reply me.your new menber.god bless your family….

  14. ranne08 says

    im waiting for my dough to rise right now..^_^
    can’t wait to taste it when its all done.. thanks!

  15. ruth says

    hi kuya,, just wanna ask if i could use”quick rise yeast instead of rapid rise? what’s the difference ba by the way? and how warm would be the warm milk in this recipe? kc i read all the reviews and u said na dapat di too hot ung milk kasi i’ll leads for live orgnsm to die… hoping for your kind reply, this will be my first ensaymada to be baked.. thanks again…

  16. Ruth NZ says

    Hi Panlasang Pinoy!Great and simple procedure to follow. I’ve used the breadmachine though coz’ I’m not good in kneading. I have done it for the first time and it turned out well. It smelled and really taste yummy. I Will do some more and share it with my friends. Thanks a lot for sharing.

    • Susan says

      Hi Ruth,

      If you use the bread machine, how did you put in order? Is it the same as the order was the ingredients listed?
      Looking forward to hear from you. Thanks.

  17. rowe says

    hi there. i would just like to ask RE the difference between the RAPID RISE yeast that you used in your ensaymada recipe and the INSTANT dry yeast..i am planning to do the ensaymada its just that whats available in my location is just instant yeast. thanks much and i hope you can help me with this. cheers.

  18. says

    i tried this and only did half as it was a bit too much for me. the only modification i did was instead of plain flour, i mixed strong bread flour and plain flour and im glad i did it as the bread was very soft and melt in your mouth…it was a defo hit at home, well done kuya and thanks for sharing the recipe ^_^

  19. Red says

    @Natureloverish: It did happened to my ensaymada too because I melted the butter. Next time do not melt the butter so that it will not stick to your fingers. Hope this helps.

    @Panlasangpinoy: Thanks a lot for the recipes that you’ve shared with us. I learned a lot of recipes because of what you’ve share. Thanks again!

    • Vina says

      Hi Red it happened to mine too, sticky rin xa. gnun na rin pala ggwin ko hind ko na xa imemelt.. thank u red.

  20. tjejSweden88 says

    hej.. Im making ensaymada now.. i hope it work. even its not same yeast as you use! Thanks alot for the recipes. We love it so much.. Its help alot since im so far from home. Godbless!

  21. mel says

    just wanted to comment on alma’s query. sometimes you do need to add some more flour, depending on the weather. also, making dough using volume measurements for flour instead of by weight (cups vs. grams) can be trickier, since flour (like brown sugar) can be packed into a cup. it also sounds as if the flour might have been kneaded a bit too much since it was stiff.