Get ready to indulge in a truly iconic Filipino delight: Classic Ensaymada! These incredibly soft, fluffy, and slightly sweet brioche-like rolls are a staple in Filipino households, often enjoyed for breakfast, merienda (afternoon snack), or as a special treat. Brushed with butter and generously sprinkled with sugar, they are pure comfort in every bite. While the process involves a few steps, each one is straightforward, leading to a wonderfully rewarding baking experience that fills your home with the most inviting aroma.

Why I Love This Recipe

Ensaymada holds a special place in my heart, evoking feelings of warmth and home. What I love most about this recipe is how it achieves that characteristic incredibly soft and tender crumb, which is the hallmark of a great Ensaymada. The subtle sweetness in the dough, combined with the rich butter coating and generous sugar topping, creates a delightful balance that’s utterly addictive. It’s a fantastic baking project that yields impressive results, proving that homemade bread, especially this kind of sweet brioche, is always worth the effort. Plus, sharing these with family and friends always brings immense joy!

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Ingredients

Here’s what you’ll need to create this classic and comforting Ensaymada:

For the Dough:

• 3 1/4 cups bread flour
• 3 tbsp sugar (granulated)
• 1 tsp salt
• 2 1/4 tsp / 7g instant yeast
• 1 large egg, beaten
• 1 cup evaporated milk
• 3 tbsp unsalted butter, melted
• 1/4 cup water
• Extra flour for kneading (as needed)

For Egg Wash & Topping:

• 1 egg + 1 tbsp milk (for egg wash)
• Margarine (or softened butter) for topping
• Sugar (granulated) for topping

Swaps and Notes

• Bread Flour: Recommended for its higher protein content, which helps create a chewier, more elastic, and fluffy crumb. All-purpose flour can be used, but the texture might be slightly less chewy.
• Instant Yeast: This type of yeast can be mixed directly with dry ingredients. If using active dry yeast, you’ll need to activate it in the warm milk and water first.
• Evaporated Milk: This contributes to the richness and tender crumb. Whole milk can be used, but evaporated milk gives a distinct flavor.
• Unsalted Butter (in dough): Melted butter adds richness.
• Margarine (for topping): While traditional, you can use softened unsalted butter for the topping if you prefer. Margarine often has a higher water content which can give a specific texture to the topping.
• Sugar (for topping): Granulated sugar is classic. You can also use fine granulated sugar or even some shredded cheese (like Eden cheese or Parmesan) for a classic savory-sweet combo.
• Optional Additions: Some Ensaymadas include grated cheese (often Eden cheese or Parmesan) baked into the dough or sprinkled on top before baking, or curled on top after baking.

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Procedure

Let’s bake these wonderfully soft and fluffy Classic Ensaymada!

1. Combine Dry Ingredients: In a large mixing bowl, combine the 3 1/4 cups of bread flour, 3 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 1/4 teaspoons (7g) of instant yeast. Whisk everything together thoroughly to ensure the ingredients are evenly distributed.
2. Add Wet Ingredients: Add the beaten large egg, 3 tablespoons of melted unsalted butter, 1 cup of evaporated milk, and 1/4 cup of water to the dry ingredients. Stir well with a wooden spoon or sturdy spatula until all ingredients are combined and a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough until it is smooth, elastic, and passes the “windowpane test” (you should be able to stretch a small piece thin enough to see light through it without tearing). This will take about 10 minutes if kneading by hand, or 5 minutes if using a stand mixer with a dough hook on speed 3 (medium-low). If the dough is overly sticky during kneading, you can add extra flour, 1 tablespoon at a time, making sure not to add too much, as this can result in a dry dough.
4. First Rise (Bulk Fermentation): Form the kneaded dough into a smooth ball. Transfer it to a clean bowl that has been greased with a little oil. Also, brush or spread some oil on top of the dough ball to prevent it from drying out. Cover the bowl with plastic food wrap or a damp cloth. Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Punch Down & Divide Dough: Once doubled, gently punch down the dough to release the air pockets. Transfer the dough to a lightly floured surface. Divide the dough equally into two portions. Return one half to the bowl and cover it to prevent it from drying out while you work with the first half.
6. Shape the Ensaymadas: Take one portion of the dough. Roll it into a log. Then, divide the log into equal portions, about 50 grams each (this yields consistent sizes). Take one cut dough portion and flatten it slightly. Roll it into a rope (about 8-10 inches long). Then, coil the rope into a spiral shape, resembling a snail shell. Repeat the same process with the remaining dough portions.
7. Second Rise (Proofing): Arrange the shaped Ensaymadas on a baking tray lined with parchment paper, leaving some space between each one. Cover the tray loosely with plastic wrap or a damp cloth. Let them rise in a warm place for about 30 minutes, or until they look visibly puffed up.
8. Egg Wash & Bake: While the Ensaymadas are on their second rise, preheat your oven to 350°F (175°C). In a small bowl, whisk together 1 egg with 1 tablespoon of milk to create an egg wash. Gently brush the top of each risen Ensaymada with the egg wash. Bake in the preheated oven for about 18-20 minutes, or until they are golden brown on top and cooked through.
9. Butter & Sugar Coating: Remove the Ensaymadas from the oven. Immediately brush the tops generously with melted unsalted butter (or spread softened margarine/butter). Let them cool completely on a wire rack.
10. Final Topping & Serve: Once completely cool, generously spread the top of each Ensaymada with softened margarine (or more softened unsalted butter). Then, liberally sprinkle the top with granulated sugar. Enjoy your Classic Ensaymada warm or at room temperature!

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Tips for Success

• Kneading is Key: Proper kneading is essential for developing the gluten in the bread flour, resulting in a soft, elastic, and fluffy dough.
• Warm Place for Rising: A warm, draft-free environment helps the yeast activate properly and ensures the dough rises well.
• Don’t Over-Flour: Add extra flour sparingly during kneading if the dough is too sticky. Too much flour will make the Ensaymada dry.
• Cool Before Topping: While you brush with butter when warm, the final margarine and sugar topping is best applied once the rolls are completely cool. This helps prevent the margarine from melting too much and allows the sugar to stick without dissolving.
• Generous Topping: Don’t be shy with the margarine and sugar topping! This is characteristic of Ensaymada and adds to its deliciousness.

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Serving Suggestions and Pairings

Classic Ensaymada is a beloved treat that’s perfect for any time of day:

• Breakfast: Enjoy with a hot cup of coffee, hot chocolate, or a rich cup of Filipino hot chocolate (tsokolate).
• Merienda (Snack): A perfect mid-afternoon pick-me-up.
• Special Occasions: A delightful addition to holiday spreads or gatherings.
• Dessert: A simple, sweet treat after a meal.
• For other comforting baked goods that fill your home with wonderful aromas, check out our Cinnamon Sugar Loafor These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.

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Storage and Leftover Tips

Ensaymada is best enjoyed fresh on the day it’s baked, but it can be stored.

• Room Temperature: Store cooled Ensaymadas in an airtight container at room temperature for up to 2-3 days.
• Reheating: To revive their softness, gently warm them in the microwave for 10-15 seconds or in a toaster oven for a few minutes.
• Freezing: You can freeze baked and cooled Ensaymadas (un-topped). Wrap them individually tightly in plastic wrap, then foil, and freeze for up to 1-2 months. Thaw at room temperature, then warm gently and apply fresh butter/margarine and sugar.

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More Recipes You Will Love

If you loved the sweet, comforting, and baked goodness of this Ensaymada, you’ll definitely want to explore some of our other fantastic dessert and baked good recipes:

• For another classic baked good that uses ripe fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• If you’re a fan of rich, decadent treats, our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are a must-try!
• And for a beloved classic, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are always a winner!

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Final Thoughts

This Classic Ensaymada recipe is a wonderful way to bring the warm, sweet, and comforting flavors of Filipino baking into your home. It’s a rewarding bake that results in incredibly soft, pillowy rolls, perfect for sharing and creating delicious memories.

Give this recipe a try and let the sweet aroma fill your kitchen! What’s your favorite sweet bread to bake? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!