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4.53 from 17 votes

Soft and Easy Ensaymada

Prep Time20 minutes
Cook Time30 minutes
Course: Bread
Cuisine: Filipino
Servings: 14 rolls
Calories: 77kcal



  • ½ cup butter softened
  • ¼ cup warm water 
  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar 
  • 3 ½ cups bread flour 
  • 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.


Serving: 1g | Calories: 77kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 135mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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