Filipino Ensaymada is the undisputed queen of Filipino bakeries. Imagine a cloud-like, spiraled golden-brown brioche bun that melts in your mouth, topped with a luscious layer of whipped butter cream frosting, a mountain of finely grated yellow cheddar cheese, and a delicate crunch of granulated white sugar. This iconic pastry is the perfect balance of sweet and salty, making it a staple for breakfast or a decadent afternoon merienda.
Whether you grew up visiting neighborhood bakeries in Manila or you are discovering this treat for the first time on Pinterest, this recipe delivers professional results at home. The secret lies in the enriched dough and the specific way the bun is coiled to create those characteristic layers. If you love sweet doughs, you might also enjoy our peach cobbler cheesecake donuts for another indulgent treat.
Why You Will Fall In Love With This Authentic Filipino Ensaymada
- Unmatched Texture: The soft, airy texture visible at the edges of every bun comes from a high-fat brioche base that stays soft for days.
- The Perfect Spiral: Our step-by-step coiling technique ensures that golden-brown spiraled look that is the hallmark of a classic Ensaymada.
- Sweet & Salty Harmony: The combination of thickly spread pale yellow butter cream and dense yellow cheddar cheese creates a flavor profile that is uniquely Filipino.
- Pinterest-Ready Results: These buns look as good as they taste, especially when served on a simple white ceramic plate under soft natural daylight.
The Secret Ingredients for the Fluffiest Ensaymada Dough
To achieve that signature bakery-style crumb, we use high-quality, enriched ingredients. Each component serves a scientific purpose in the baking process.
- Bread Flour: Provides the necessary protein (12-13%) to create a strong gluten structure that holds the spiraled bun shape.
- Warm Milk (Full Fat): 1 cup (240ml) of whole milk adds moisture and fat, ensuring the dough is tender rather than chewy.
- Egg Yolks: We use a high ratio of yolks to add richness, color, and that soft, airy texture.
- Unsalted Butter: Softened butter is incorporated into the dough for a velvety mouthfeel.
- Instant Yeast: This ensures a reliable rise, creating the internal air pockets essential for a light pastry.
- Yellow Cheddar Cheese: Use a sharp or mild yellow cheddar, finely grated, to provide the iconic salty contrast to the granulated white sugar.
For the frosting, while we use a classic whipped butter base here, you can experiment with flavors like our coconut buttercream frosting for a tropical twist.
How to Master the Ensaymada Spiral: Step-by-Step Instructions
Step 1: Activating the Yeast and Mixing the Enriched Dough
In a large bowl or the bowl of a stand mixer, combine 1 cup (240ml) of warm milk (110°F/43°C) with 1 tablespoon (12g) of granulated white sugar and 2.25 teaspoons (7g) of instant yeast. Let it sit for 5-10 minutes until foamy.
Add 4 cups (500g) of bread flour, 1/2 cup (100g) of sugar, 1 teaspoon (5g) of salt, and 4 large egg yolks. Mix on low speed until a shaggy dough forms. Gradually add 1/2 cup (113g) of softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky to the touch.
Step 2: The First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl and cover with plastic wrap. Let it rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size. This slow fermentation is crucial for developing the deep buttery flavor of the Filipino Ensaymada.
Step 3: Shaping the Iconic Spiraled Buns
Punch down the dough to release excess gas. Divide the dough into 12 equal portions (about 80g each). Using a rolling pin, flatten each portion into a long rectangle. Brush the surface lightly with softened butter.
Roll the rectangle tightly into a long log (like a cigar). Then, take one end of the log and spiral it around itself, tucking the end underneath to secure it. Place the spiraled brioche buns on a parchment-lined baking sheet, leaving space for them to expand.
Step 4: The Second Rise and The Golden-Brown Bake
Cover the shaped buns and let them rise again for 45-60 minutes. They should look puffy and delicate. Preheat your oven to 350°F (175°C).
Bake for 15-18 minutes until the tops are a perfect golden-brown. Do not overbake! You want to maintain that soft, airy texture visible at the edges. Remove from the oven and let them cool completely on a wire rack before frosting.
Crafting the Whipped Butter Cream Frosting and Topping
The magic of a Filipino Ensaymada happens after the oven. Once the buns are cool, prepare the thickly spread pale yellow butter cream. In a medium bowl, whip 1 cup (226g) of softened butter with 1/2 cup (60g) of powdered sugar until light and fluffy.
Generously slather the top of each spiraled golden-brown brioche bun with the whipped cream. Immediately dunk or heavily sprinkle the top with a dense layer of finely grated yellow cheddar cheese. Finally, add a light sprinkle of white granulated sugar for that signature crunch.
Expert Tips for Success
- Room Temperature is Key: Ensure your butter and egg yolks are at room temperature to ensure they emulsify perfectly into the dough.
- Don’t Scrimp on the Cheese: For the most authentic look, use a microplane or the finest side of your box grater to get that “fluffy” yellow cheddar cheese look.
- Watch the Milk Temp: If your milk is too hot (above 120°F), it will kill the yeast; too cold, and the Filipino Ensaymada won’t rise properly.
- Measure by Weight: For consistent, professional-grade brioche, use a kitchen scale for the flour (500g) rather than measuring cups.
Storage, Reheating, and Freezing Guide
Storage: Store frosted Ensaymada in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though the bread may firm up slightly.
Reheating: To restore the soft, airy texture, microwave a single bun for 10-15 seconds. This will slightly soften the frosting and melt the yellow cheddar cheese just enough for a gooey experience.
Freezing: You can freeze the baked, unfrosted buns for up to 3 months. Thaw at room temperature, then apply the whipped butter cream frosting and cheese fresh before serving.
What to Serve With Filipino Ensaymada
This sweet pastry pairs beautifully with savory dishes for a full Filipino feast. Try serving it alongside creamy coconut garlic shrimp for a luxurious lunch. For a more traditional pairing, a hot cup of Tsokolate (Filipino hot chocolate) or strong coffee balances the sweetness perfectly.
If you’re hosting a brunch, these buns also complement savory favorites like baked macaroni and cheese or a refreshing classic broccoli salad to cut through the richness of the butter and cheese.
Frequently Asked Questions
Yes! You can perform the first rise in the refrigerator overnight. This cold fermentation actually improves the flavor and makes the buttery dough easier to handle when shaping the spirals.
While a stand mixer makes incorporating the butter easier, you can knead the dough by hand. It will take about 15-20 minutes of vigorous kneading to reach the proper elasticity.
A sharp or mild yellow cheddar is traditional. The key is to grate it very finely so it creates a dense, light layer on top of the buttercream.
This usually happens if the dough is overbaked or if not enough fat (egg yolks and butter) was used. Ensure you use bread flour and don’t skip the second rise.
The Authentic Filipino Ensaymada Recipe
Filipino Ensaymada: The Ultimate Fluffy Spiraled Brioche Recipe
Ingredients
Equipment
Method
- Combine warm milk, 1 tbsp sugar, and yeast. Let sit for 10 minutes until foamy.
- Mix in flour, remaining sugar, salt, and egg yolks. Gradually add softened butter while kneading until smooth and elastic.
- Cover and let dough rise in a warm place for 1.5-2 hours until doubled.
- Divide dough into 12 pieces. Roll into rectangles, brush with butter, roll into logs, and coil into a spiral shape.
- Bake at 350°F (175°C) for 15-18 minutes until golden-brown. Cool completely.
- Whip butter and powdered sugar. Spread thickly on buns. Top with a dense layer of grated cheddar and a sprinkle of sugar.
Notes
Do not over-knead the dough once the butter is added to maintain a soft crumb.
Share Your Results and Follow Along!
We hope you love making (and eating!) these Filipino Ensaymada as much as we do. There is nothing quite like the smell of buttery brioche filling your kitchen. If you make this recipe, please leave a 5-star rating in the recipe card above and share a photo of your spiraled creations in the comments below!
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