Classic Ensaymada Bread Recipe (Print version)

Soft, buttery Filipino ensaymada bread coiled into spirals and topped with butter, sugar, and grated cheese. A classic sweet Filipino roll that is easier to make at home than you think.

# Ingredients:

For the dough

01 - 3 cups (360 g) bread flour, plus more for dusting
02 - 2 1/4 teaspoons (7 g / 1 packet) active dry yeast
03 - 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
04 - 1/3 cup (65 g) granulated sugar
05 - 1/2 teaspoon fine salt
06 - 3 large eggs, room temperature
07 - 6 tablespoons (85 g) unsalted butter, softened, cut into small pieces

For the topping

08 - 4 tablespoons (60 g) unsalted butter, softened
09 - 4 tablespoons (50 g) granulated sugar
10 - 1/2 cup (50 g) sharp cheddar or Eden cheese, finely grated

# Instructions:

01 - Combine warm milk, a pinch of sugar, and the yeast in a small bowl. Let stand for 10 minutes until foamy and fragrant. If nothing happens, start over with fresh yeast and confirm the milk is not too hot.
02 - In a stand mixer bowl or large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the eggs and the yeast mixture. Mix on low speed or stir by hand until a shaggy dough forms with no dry patches.
03 - Knead on medium speed for 5 minutes. Add the softened butter one tablespoon at a time, waiting until each piece is fully absorbed before adding the next. Continue kneading 8 to 10 more minutes until the dough is smooth, elastic, and slightly tacky. It should stretch thin between your fingers without tearing (windowpane test).
04 - Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.
05 - Punch the dough down and turn out onto a lightly floured surface. Divide into 12 equal pieces. Roll each piece into a rope about 12 inches (30 cm) long. Coil each rope into a tight spiral from the center out, tucking the loose end underneath. Place in well-greased ensaymada molds or muffin cups.
06 - Cover loosely and let the shaped rolls rise 45 to 60 minutes until noticeably puffy and the dough springs back slowly when lightly pressed. Preheat the oven to 350°F (175°C) during the last 15 minutes of this rise.
07 - Bake for 15 to 18 minutes until the tops are light golden and the rolls sound hollow when tapped on the bottom. Do not overbake or they will dry out.
08 - Immediately brush each hot roll generously with softened butter. Sprinkle with granulated sugar, then finish with a large pinch of finely grated cheese per roll. Serve warm.

# Good to know:

01 - Total time includes approximately 2 hours of rise time, mostly hands-off.
02 - Best served warm the day they are baked.
03 - Shaped rolls can be refrigerated overnight after the first rise and baked the next morning.

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