Name: Classic Ensaymada Bread Recipe
Prep time: 30 min
Cook time: PT-488455H16M3S
Total time: 3 h
Cuisine: Filipino
Ingredients: 3 1/4 cups all-purpose flour, sifted; Extra flour for dusting; 7g (1 pack) instant yeast; 4 tablespoons granulated sugar; 1/2 teaspoon salt; 2 eggs, beaten; 1/4 cup fresh warm milk; 1/3 cup warm water (about 110°F); 3 tablespoons melted butter or margarine; Softened butter or margarine for filling and topping; Granulated sugar for topping

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I’m thrilled to share my version of classic Filipino ensaymada bread—soft, fluffy, and rich with buttery goodness. Each swirl of dough is light and tender, brushed with butter, and topped with a generous sprinkle of sugar. It’s the kind of bread that feels like a warm hug, perfect for an afternoon snack or a sweet start to the day.

Classic Ensaymada Bread Recipe

Why I’ll Love This Recipe

I love how this ensaymada turns out pillowy-soft and slightly sweet. It’s simple to make with just a few ingredients, yet the result feels like something from a bakery. I especially enjoy customizing it—sometimes I add cheese, sometimes I stick to the classic sugar topping. Either way, it never lasts long once it comes out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 1/4 cups all-purpose flour, sifted
Extra flour for dusting
7g (1 pack) instant yeast
4 tablespoons granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/4 cup fresh warm milk
1/3 cup warm water (about 110°F)
3 tablespoons melted butter or margarine
Softened butter or margarine for filling and topping
Granulated sugar for topping

Directions

I start by combining the sifted flour, sugar, salt, and instant yeast in a large mixing bowl.
In a separate bowl, I mix the warm milk, warm water, melted butter, and beaten eggs. Then I pour this mixture into the dry ingredients.
I stir everything together until it forms a sticky dough, then knead it by hand or with a stand mixer until smooth and elastic—about 10 minutes.
I transfer the dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
After the dough has risen, I punch it down and divide it into equal portions—usually about 50 grams each.
I roll each piece into a rope and shape it into a spiral or coil. Then I place them on a baking tray lined with parchment paper or in individual ensaymada molds.
I cover the shaped dough and let it rise again for about 30 minutes.
I preheat my oven to 350°F (175°C), then brush the tops of the buns with egg wash (optional) and bake them for 18–20 minutes, or until golden brown.
While still warm, I brush each bun with softened butter and generously sprinkle with sugar. Sometimes I even add grated cheese on top for an extra treat.

Servings and timing

This recipe makes about 12 pieces of ensaymada.
Prep time: 30 minutes
First rise: 1–2 hours
Second rise: 30 minutes
Bake time: 18–20 minutes
Total time: around 3 hours

Variations

I sometimes add grated cheese on top after brushing with butter for a sweet-savory version.
For a richer dough, I replace the water with evaporated milk or add an extra egg yolk.
I like experimenting with fillings too—ham, ube halaya, or even sweetened coconut.
If I want smaller portions, I divide the dough into 24 smaller pieces and reduce baking time slightly.

storage/reheating

I store leftover ensaymada in an airtight container at room temperature for up to 2 days. If I need them to last longer, I freeze them and reheat in the oven at 300°F for about 5–7 minutes. I also like to microwave them for 10–15 seconds to soften before serving.

FAQs

What makes ensaymada soft and fluffy?

I find that proper kneading and proofing are key. Using warm liquids and giving the dough enough time to rise makes a big difference in the texture.

Can I use active dry yeast instead of instant yeast?

Yes, I just make sure to dissolve the active dry yeast in warm water and let it sit for about 5–10 minutes until foamy before mixing it into the dough.

Do I have to use butter, or can I use margarine?

Both work well. I often use margarine for a more traditional taste, but butter gives a richer flavor.

Can I make the dough ahead of time?

Absolutely. I sometimes let the dough rise overnight in the fridge after the first rise. The next day, I shape and proof before baking.

Why did my ensaymada turn out dense?

It might be under-proofed or over-floured. I try not to add too much flour during kneading and make sure the dough rises fully before baking.

Conclusion

Making classic ensaymada bread at home is such a rewarding experience. I love watching the dough transform into soft, golden buns that are as beautiful as they are delicious. Whether I keep it simple with butter and sugar or add a cheesy twist, it always hits the spot. This recipe is one I’ll come back to again and again.