Ensaymada

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.

ensaymada

Try this yummy Ensaymada recipe.

Ingredients:

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!




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Comments

  1. 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.

    • hi rowe,

      i used instant dried yeast wala kasing rapid rise sa min pero the result was just the same…r u from uk?

  2. 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.

    • 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.

  3. 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…

  4. ranne08 says:

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

  5. Jhojo says:

    anong flour po ba nag gamit nyo. kasi di2 po sa amin may no.ung flour ano po ang gagamitin
    1,2,3

  6. 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….

  7. mavie says:

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

  8. TONI, GEORGIA says:

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

  9. 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.

    • Hi Charie, your question is the same as Cecille’s. Kindly refer to my reply on her comment and let me know if this works.

      • Charie says:

        Hi, Chef,
        I did baked again my ensaymada and it works.It’s fluffy and delicious.I changed the yeast i used to other brand and it’s rally works better.I just used the eggyolk and the dough is much better in kneading it.Unfortunately, i can’t send you the picture,i hardly can’t used to download from the avatar..i sign up and upload a picture of my ensaymada but i don’t know it not really work out.Can you email me in my email if you don’t mind and send u the picture of the ensaymada i made.Thank you very much chef..ang galing galing mo talaga..very clear ang pagtuturo mo step by step…yan talaga ang CHEF!!!By the way cecille and charie is the same person.Thanks for replying me anyway.God bless your site and more blessings to you.
        Geetings from Colombia.

  10. 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!

  11. The ingredients for the Spanish bread dough is different. We’ll try to feature that soon.

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

  13. adelwisa arriola says:

    hi kuya! ganun lang pala kadali gumawa ng ensaymada. irty ko din ito sa mga kids ko. thanks for sharing. more power and God Bless po.

  14. Toshi, evaporated milk can be used instead of fresh milk.

    • 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!

  15. 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

  16. kuya, may i ask the exact measurement of the flour?para sigurado ako i did try measuring my own but sticky kasi so i was not sure so i added more. and is strong white bread flour ok din tun gamitin?

    lots of thanks

  17. Hi Precy. Thanks for commenting. Habang marami tayong mga kababayan na natutulungan, ipagpapatuloy natin itong ating munting gawain. Have a great day!

  18. hi kuya tried making ensymada today pero masyado wet and mixture. di ko mahawakan at ma knead and dough dahil lumulusot sa mga daliri ko. parang sobra basa. kailangan pa talaga bulang bula ang yeast mixture kasi i left it for exactly 10 minutes. ang milk pala ininit ko ng 1 minute and 30 sec sa microwave para mag warm.tama po ba ang ginagawa ko?please help…..thank po

  19. sweden says:

    i just would like to help miss norway..you can find the yeast in grocery store sa flour section meron don..iba nga lang ang spelling..d2 sa sweden jäst ang spelling :)

  20. 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)

    I CANT EAT ANY ENSYMADA *cries*

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

  21. 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.

  22. hi there norway. Baking powder has a different property compared to yeast. Mag iiba ang texture kapag yeast ang gamitin mo. Di rin aalsa ang dough.

  23. Thanks niknok. We’ll post that soon.

    • 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.

  24. niknok says:

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

  25. norway says:

    Hello po tnx sa walang sawang pag share ng mga interesting recipe.
    ask ko lang po if pede po bang gamitin ang baking powder instead of yeast?bka po kasi wala akong mahanap na yeast d2 sa norway, tnx a lot more power and God bless.

  26. 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!!!

  27. precy says:

    Hi Chef !!! Thank you for this ensaymada recipe i will make this one… Looks yummy…

  28. 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!

  29. 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.

  30. Hello po…thank you so much for sharing your talents to us. I’ve learned so many recipes from you and am pretty sure maa apply ko ito pag uwi ko sa aking bakasyon sa pinas. Dito pa lang sa abu dhabi kina career ko eh nang sa ganon mga tao sa bahay ay mag enjoy and mabusog sa mga recipes na e prepare ko sa Xmas and New Year at meron pa silang pang snacks ha. You’re the best po talaga. Your Kutsinta is the best also for me kahit simple lang na pagkain but since it’s my fave kaya na appreciate ko siya. Thank you again. Hope to expect more recipes from you. More power and God bless your entire family.

  31. 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.

  32. Thank you po sa reply Kuya!! Gagawin ko po ulit ng maingat na maingat ang recipe na ito. Siguro po ay yung yeast, may bula naman pero hindi masyado na kagaya ng beer. Susundin ko po lahat ng guidelines nyo. Thank you po!

  33. joy, dapat bulang bula ang yeast pero don’t make the milk too hot dahil may tendency na mamatay ang yeast kapag nilagay mo ito sa hot milk (since living organism ito) and as a result hindi makaka produce ng CO2 and yeast na kailangan natin para umalsa ang dough. In relation to the wet mixture, you may try adding a little flour.