Pillowy soft and irresistibly Ensaymadas (Filipino sweet rolls) your family will love! It’s easy to make and so addicting!
Looking for more bread recipes similar to this recipe? Try my pandesal recipe!
This recipe could be the easiest Ensaymada recipe you can find. A lot of people get intimidated when they hear the word Ensaymada as it seems very hard to do but not really. The majority of the time spent is is when you let the yeast bloom and when you let the dough rise and that’s it!
Trust me, after you make a batch of your own Ensaymada, you would want to make another one as it goes so well with a hot cup of coffee or a delicious cup of hot chocolate!
Tips & Variations:
- If you don’t have bread flour, feel free to use all-purpose flour.
- For an ube halaya version of Ensaymada, you can mix ¼ cup of ube halaya to the dough and top the Ensaymada with sweetened ube halaya. Yum!
- If you have brioche molds, you can use them in baking your Ensaymada.
How to Make Easy & Delicious Ensaymada:
Listed below are all the ingredients you will need:
- active dry yeast
- warm water
- granulated sugar
- bread flour
- egg yolks
- softened butter
- powdered sugar
- cheddar cheese
Brush a round cake pan (30cm) with softened butter, set aside.
In a small bowl, combine warm water, yeast, sugar and allow it bloom for 15 minutes.
Then in another bowl, whisk together sugar, salt, and flour; Set aside.
In another bowl, whisk together milk, shortening, and egg yolks.
Combine the dry, wet ingredients, and bloomed yeast until dough is formed.
Dust the working surface with flour and knead the dough for 10 minutes until nice and soft.
Allow it to rest and rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams (which I did).
Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.
You can fit 10 small dough on each round pan. Cover with a cling film and allow it rise for 1 hour:
Preheat the oven to 350 degrees Fahrenheit and bake at 350 degrees Fahrenheit for 30 minutes.
Allow it cool down before removing it from the pan and brush the top of the ensaymada with softened butter.
Dust with powdered sugar and topped with grated cheese.
Frequently Asked Questions
Q: What are the characteristics of ensaymada?
A: Ensaymada has a brioche-like texture. It is soft, rich, and tender.
Q: What equipment do you need to make ensaymada?
A: You can use a dough mixer in making the dough but if you don’t have it, you can do it just with your hands (manual kneading).
Q: Is this version the fluffy and soft kind of ensaymada?
A: Yes, this recipe of ensaymada has a rich, fluffy, and soft texture.
Q: How long does ensaymada last?
A: When properly stored, it can last you 3 to 5 days in the fridge. You can also freeze it for a week then reheat it before serving.
Q: How do you bloom yeast?
A: In a small bowl, combine warm water, yeast, and sugar. Allow it bloom for 15 minutes then it’s ready to use.
Soft and Easy Ensaymada
- ½ cup butter softened
- ¼ cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 ½ cups bread flour
- ⅓ cup sugar
- ¼ tablespoons salt
- 1 cup milk
- ½ cup shortening
- 3 egg yolks
- ½ cup powdered sugar sifted
- ½ – 1 cup shredded cheddar cheese
- Brush 2 pieces of 30cm round cake pan and brush with softened butter.
- In a small bowl, combine warm water, yeast, and sugar and allow it bloom for 15 minutes.
- Whisk together flour, sugar, salt and set aside.
- In another bowl, whisk together milk, shortening, and egg yolks.
- Combine the dry, wet ingredients, and bloomed yeast until dough is formed.
- Dust the working surface with flour and knead the dough for 10 minutes until soft.
- Allow it to rest and rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams
- Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.
- You can fit 10 doughs in the round pan and the extra 4, place in a smaller pan. Next, cover with cling wrap and allow it rise for 1 hour:
- Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes.
- After removing the Ensaymada from the oven, brush the top of the ensaymada with the leftover softened butter and top with sugar and grated cheese.