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!

Thanks for sharing this post! I appreciate you.

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  1. jennilyn says:

    wla pa po bang recipe ng spanish bread???

  2. 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!

  3. I’ll gonna try this recipe for my baking class :)

  4. Sir, good am, posible po b n pag gumawa ako ng Ensaymada haluan ko ng bread flour? Ano ang magiging texture nun pag ginawa ko yun? at kung puede siya samahan ng Bread Flour sino ang dpat n mas marami yun Bread or yun APF?

  5. @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!

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

  6. 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 ^_^