Classic Ensaymada Bread

Nothing comforts quite like classic ensaymada straight from the oven These Filipino sweet breads with their buttery spiral layers and snowy sugar topping are perfect for breakfast or merienda They are tender soft and just rich enough to feel special whenever I make these for my family the house smells like home

My first attempt at ensaymada was for a potluck and even my choosy nephew came back for seconds Now it has become my signature holiday bake

Ingredients

• All purpose flour: gives the bread its soft and fluffy crumb Choose high quality unbleached flour for best texture
• Instant yeast: ensures a reliable rise Check expiration date for freshness
• Granulated sugar: provides sweetness and helps browning Use fine white sugar for smooth dough
• Salt: balances sweetness and strengthens the dough structure Fine sea salt is ideal
• Eggs: enrich the dough for extra flavor and tender crumb Use fresh room temperature eggs
• Milk: adds richness and moisture Warmed milk helps activate the yeast
• Warm water: activates the yeast Proper temperature ensures a good rise
• Melted butter or margarine: creates softness in the dough Real butter brings deep flavor but margarine works just as well
• Softened butter or margarine for filling: gives the trademark rich swirl Always use very soft butter for easy spreading
• Unsalted softened butter or margarine for topping: delivers more creaminess before rolling in sugar Go for the freshest butter you can find
• Granulated white sugar for dusting: amplifies the sweet finish Choose a superfine version to cling to the top

Instructions

Prepare Yeast Mixture:

Combine warm water instant yeast and a teaspoon of sugar in a mixing bowl Stir thoroughly and let it sit in a warm spot for five to ten minutes until the surface is foamy and bubbly This shows the yeast is active and ready

Mix Dry Ingredients:

In a separate bowl stir together sifted flour remaining sugar and salt until combined Proper mixing here means an even rise and soft crumb

Combine Wet Ingredients and Form Dough:

Add the beaten eggs warm milk melted butter and yeast mixture to the flour blend Stir with a spoon or your hands until a rough dough forms If the dough feels sticky sprinkle in a bit more flour until it just comes together

Knead the Dough:

Transfer the dough onto a floured surface Knead for a full ten minutes using the heel of your palm Fold and press until smooth and stretchy A well kneaded dough holds shape and bakes up fluffy

First Rise:

Place the dough in an oiled bowl and cover tightly with plastic wrap Let it rise in a warm place for one hour or until doubled This rise gives the bread its signature softness

Divide and Shape:

Punch down the dough to release gas Return it to a floured surface Cut into four even sections then divide each section into four again You should get sixteen equal pieces

Roll Out and Fill:

Roll each dough piece into a thin rectangle about seven inches long and four inches wide Spread softened butter on the center then roll up from the longer side Pinch the seams tight to seal

Form Spirals:

Roll the filled log until it reaches about twelve inches then gently shape it into a spiral coil Place each spiral into a greased ensaymada mold or muffin tin

Second Proof:

Let the shaped dough rest in a warm spot for thirty minutes The final proof creates the light airy texture inside

Bake:

Bake in a preheated oven at three hundred twenty five degrees Fahrenheit for about twenty minutes The bread should be golden brown and set Let cool completely on a rack

Butter and Sugar Topping:

When cooled brush each bread generously with soft butter then roll or dip in granulated sugar for that irresistible finish

Serve and Enjoy:

Enjoy your ensaymada with coffee or tea Share immediately or pack for gifting

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Brushing with a thick coat of real butter before rolling in sugar is my favorite part The scent brings me back to baking with my Lola in her small yellow kitchen and sneaking the first warm piece before anyone else

Storage Tips

Ensaymada stays fresh covered at room temperature for two days Reheat briefly in the microwave or oven to revive softness For longer storage keep in an airtight container and freeze up to one month Thaw and toast gently before serving

Ingredient Substitutions

If you do not have instant yeast use active dry but activate it in warm milk with sugar first You may use margarine in place of butter if needed For a richer bread swap part of the milk with evaporated milk

Serving Suggestions

Serve warm with a mug of hot chocolate or coffee For a traditional Filipino twist sprinkle grated cheese over the butter and sugar For a party platter serve mini ensaymada alongside fresh tropical fruits

Cultural Context

Ensaymada is a cherished part of Filipino baking traditions If you visit a Philippine bakery you will see rows of soft golden spirals often topped with sweet butter and sometimes cheese or ube The bread traces back to Spanish colonial times but each Filipino home baker makes it their own

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Classic ensaymada is a joy to make and share There is nothing like the smell of buttery bread to bring everyone to the table

Frequently Asked Questions

→ What makes ensaymada bread so soft?

The combination of enriched dough ingredients—milk, eggs, butter, and proper kneading—creates a pillowy, tender crumb.

→ Can margarine be used instead of butter?

Yes, margarine can be used for both the dough and toppings, though butter adds a richer flavor and aroma.

→ How do you shape the bread into spirals?

After rolling the dough into rectangles, spread butter, roll into logs, and coil each into a spiral before baking.

→ Why is the dough allowed to rise twice?

Letting the dough rise twice helps develop structure and lightness, ensuring a fluffy bread after baking.

→ What is the best way to serve ensaymada?

Serve at room temperature or slightly warmed, with extra butter or alongside coffee or tea for a classic pairing.

→ Can extra toppings be added?

Yes, some enjoy adding grated cheese or a touch of condensed milk on top for extra richness and flavor.