Ensaymada is what happens when brioche gets a Filipino makeover. Soft, fluffy, coiled into a beautiful spiral, then slathered with butter, showered with grated cheese, and dusted with sugar.
It’s a labor of love, but that first pull-apart bite—warm, buttery, slightly sweet, salty from the cheese—will make every minute worth it. Perfect with coffee.
Makes 12 ensaymadas.
Step-by-Step Instructions
Make the Dough
In a bowl, mix flour, sugar, yeast, and salt. Add egg yolks and warm milk. Mix until shaggy.
Knead for 5 minutes. Add softened butter gradually. Knead 10-15 minutes until smooth and elastic. Let rise 1-2 hours until doubled.
Shape the Ensaymadas
Punch down dough. Divide into 12 balls. Roll each into a long rope (about 15 inches).
Flatten slightly. Spread with softened butter. Roll up into a coil. Place in greased muffin tins.
Second Rise
Let rise 45-60 minutes until puffy.
Bake
Preheat oven to 350°F (175°C). Bake for 15-18 minutes until golden brown.
Top and Serve
While warm, brush generously with softened butter. Sprinkle with grated cheese and sugar. Serve immediately.
Summary
Prep Time: 30 minutes | Rise Time: 2-3 hours | Cook Time: 18 minutes
Total Time: ~3 hours (mostly hands-off)
Yield: 12 ensaymadas
Difficulty: Medium (patience required)
Storage Notes
- Room temp: Keeps 2 days in an airtight container.
- Fridge: Keeps 1 week. Reheat in oven at 300°F for 5 minutes (microwave = rubbery).
- Freezer (unbaked): Freeze shaped coils on a tray, then bag. Thaw overnight in fridge. Proof 1 hour, then bake.
- Freezer (baked, untopped): Freeze up to 2 months. Reheat at 350°F for 10 minutes, then add butter, cheese, and sugar.
