The best ensaymada recipe that’s simple to follow so you can make soft, sweet, cheesy ensaymada at home any time. Enjoy with your morning coffee, your afternoon tea or with that steaming cup of hot chocolate.
(Enjoy baking bread? Try these sweet and lemony bread rolls or these ube bread rolls packed with delicious ube jam and topped with toasted coconut.)
There’s just something so special about baking bread. Kneading the dough. Waiting for your dough to rise. Watching your creation take shape.
But the best thing for me is the smell. Nothing beats the smell of freshly baked bread filling your kitchen.
I love making pandesal. It transports me home at first smell, at first bite.
When I feel the occasion needs something extra special though, I roll up my sleeves and make ensaymada.
What is ensaymada?
Ensaymada (pronounced n-sigh-ma-duh…don’t you just love how I spell these things out lol) is a kind of Filipino bread that’s brushed with butter, sprinkled with grated cheese and baked until soft and tender.
It’s then brushed with more melted butter, dunked in sugar, and again generously sprinkled with cheddar cheese. So good!
Some people call it Filipino sweet buns, Filipino brioche, soft sweet bread or cheesy bread.
How to make it the easy way
Full disclosure though: making traditional ensaymada is a very lengthy process.
If you look for classic ensaymada recipes, you’ll find that most have about a thousand steps. Who has the patience? (Evidently not me lol.)
So I decided to make it simpler — if you take a peek at the recipe below, each step is short and easy. I broke it down into pain-free, manageable parts.
Plus, I added step-by-step photos so you can follow along from start to finish.
There are 5 “phases” — from activating the yeast to sprinkling the cheese on the finished product. Follow each phase and you’ll do great!
Don’t expect a Muhlach or a Goldilocks ensaymada though. The process to make that kind of ensaymada is different.
This ensaymada is closer to the ensaymada you’ll find at your local bakery. Soft, cheesy, sugary, buttery, absolutely delicious.
Ingredients of ensaymada
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To make this popular Filipino bread, you most likely already have the ingredients in your pantry:
- Granulated sugar
- Milk
- Salt
- Butter
- Eggs
- All purpose flour
- Oil (I use canola oil
but any flavourless oil will do)
- Cheddar cheese
but any flavourless oil will do)You also need a packet of active dry yeast
Tools you need to bake it
You can, but I don’t use the hook attachment
What makes this ensaymada recipe easy (easier) for me to make is using the following:
- Silicone baking mat
– non-slip and makes clean up so easy
- French rolling pin
– lighter and easier to use than a regular rolling pin IMO
- Bench or board scraper
– the only kitchen tool Alton Brown travels with (true story!)
- Kitchen scale
– so important for precision baking
– non-slip and makes clean up so easy
– lighter and easier to use than a regular rolling pin IMO
– the only kitchen tool Alton Brown travels with (true story!)
– so important for precision bakingFilipino ensaymada recipe
For the detailed recipe, please scroll to the bottom of the page where you will find a printer-friendly recipe card and nutrition information.
Now that we have the ingredients and the tools, it’s time to make ensaymada!
PHASE 1: In a measuring cup, prep yeast mixture.
In a measuring cup, stir warm water, active dry yeast and sugar until dissolved. 
Set aside and let stand until bubbly.
PHASE 2: In a medium saucepan, prep milk mixture.
In a medium saucepan on medium heat, warm milk until you see bubbles forming at the edges. 
Remove from heat and stir sugar, salt, and butter until the butter melts. Set aside and let cool until lukewarm.
PHASE 3: Combine yeast and milk mixture in a large bowl. Knead the dough in a lightly floured surface. Allow the dough to rise until double in size.
In a large bowl, combine your yeast mixture, your milk mixture, eggs and 1 1/2 cups flour. 
Stir until combined. 
Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition. 
Once the dough starts pulling and sticking together in a ball… 
…transfer it into a lightly floured surface… 
…and knead until smooth and elastic. 
Oil a large bowl with canola oil. Place your dough in the bowl and turn to ensure the whole dough is coated. 
Cover with a damp cloth and allow to rise in a dry warm place until it doubles in size.
PHASE 4: Assemble and bake ensaymada.
When your dough is ready, transfer it into a lightly floured surface… 
…and roll out slightly. 
Evenly divide the dough into 12 pieces. 
And flatten each one into a (roughly) 4×6 inch rectangle. 
Brush each piece with melted butter and sprinkle with cheddar cheese. 
Roll the dough tightly up and pinch the edges to seal. 
Then roll each one into itself (like a spiral). 
Place on your moulds and brush the tops with butter, cover with damp cloth and let rise for another 30 minutes.
Preheat your oven to 375F and bake for 20 minutes or until golden brown. Be careful not to over bake your bread.
Bring out of the oven, allow to cool in the mould and when they’re cool enough to handle, you can proceed to phase 5 and put your toppings.
PHASE 5: Brush the still warm ensaymada with melted butter then dip in a bowl filled with granulated sugar. Sprinkle with cheddar cheese. Enjoy!
Tips for making pinoy ensaymada recipe
How to ensure soft and fluffy ensaymadas
For the fluffiest ensaymada, allow your dough to rise in a warm, dry place.
I use my oven for this. I preheat it to 100F then turn it off just when I’m about to knead my dough. This way, the temperature would have gone down to 90F when I put my dough in.
If your oven has a keep warm feature, you can also use that.
How to make sure each one is evenly sized
For evenly sized ensaymada that won’t only look pretty but bake evenly as well, use a kitchen scale to make sure the dough is evenly divided.
It’s simple: I weigh all the dough and divide by 12. Whatever that number is, I make sure each individual dough is exactly that weight.
What to use if I don’t have moulds
To make ensaymada bread, I use ensaymada moulds which my sister brought for me in Manila. They’re similar to brioche moulds
You don’t need to buy them though. If you have a muffin pan, you’re good to go. You can also use a cake pan. Your cheese ensaymada would just be the pull-apart kind, like cinnamon rolls.
And you’re all set! Enjoy your freshly baked cheesy, buttery creations for breakfast or, like most Filipinos, as merienda or afternoon snack. Dunk it in tsokolate while you’re at it. Enjoy!
Ensaymada Recipe (with step-by-step photos)
Equipment
Ingredients
Phase 1:
- 1/2 cup warm water approx 110F
- 1 package active dry yeast 0.25 ounces
- 1 tsp granulated sugar
Phase 2:
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/4 cup unsalted butter room temperature
Phase 3:
- 2 pcs large eggs room temperature, lightly beaten
- 4 cups all purpose flour
- 1 tbsp canola oil or vegetable oil
Phase 4:
- 1/2 cup unsalted butter melted and allowed to cool slightly
- 1 cup shredded sharp cheddar cheese
Phase 5:
- Melted butter
- Granulated sugar
- Shredded sharp cheddar cheese
Instructions
Phase 1:
- In a measuring cup, stir 1/2 cup warm water, 1 package active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
Phase 2:
- In a medium saucepan on medium heat, warm 1/2 cup milk until you see bubbles forming at the edges (about 180F). Remove from heat and stir 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup butter until the butter has melted.
- Set aside and let cool until lukewarm.
Phase 3:
- In a large bowl, combine your yeast mixture, your milk mixture, eggs and 1 1/2 cups flour. Stir until combined. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.
- Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface.
- Knead until smooth and elastic (8-10 minutes). When in doubt, knead some more. You want the dough still slightly sticky but elastic. Careful not to over flour your surface or dough.
- Oil a large bowl with 1 tablespoon canola oil. Place your dough in the bowl and turn to ensure the whole dough is coated.
- Cover with a damp cloth and allow to rise in a dry warm place (about 90F – see post for tips) until it doubles in size (about 1 hour).
Phase 4:
- When your dough is ready, transfer it into a lightly floured surface and roll out slightly.
- Evenly divide the dough into 12 pieces (see notes).
- Flatten each one into a 4×6 inch rectangle.
- Brush each piece with melted butter and sprinkle with cheddar cheese.
- Roll the dough tightly up and pinch the edges to seal.
- Then roll each one into itself (like a spiral) and place onto your ensaymada moulds (see notes).
- Brush the tops of each ensaymada with butter, cover with damp cloth and let rise for another 30 minutes. I usually just leave it on the counter.
- Preheat your oven to 375F and bake for 20 minutes or until golden brown. Do not over bake. Let cool in the mould and when it’s cool enough to handle, put your toppings.
Phase 5:
- Brush the still warm ensaymada with melted butter then dip in a bowl filled with granulated sugar. Sprinkle with cheddar cheese. Serve warm.
Video
Notes
- I keep my dough in my oven for the 1st rise. I usually preheat it to about 100F then turn it off just when I’m about to knead my dough. This way, the temperature would have gone down to 90F when I put my dough in. You can use the stay warm feature if you have it.
- I use a kitchen scale to make sure my dough is evenly divided.
- If you don’t have ensaymada moulds, you can use a muffin pan instead.
- See post for the complete step-by-step photos and tips for making perfect ensaymada every time.
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make ensaymada? I’d love to hear from you in the comments section below.
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If you’re looking for other Filipino food recipes, these are TUB reader favourites:
Ube Chiffon Cake 
Cassava Cake 
Filipino Egg Pie 
Silvanas (Sylvanas) Cookies
Ube chiffon cake is light, airy and melts-in-your-mouth. With its vibrant purple colour and delicious ube flavour, it’s perfect for special occasions. Easy to make, it’s great as an everyday cake too!
Cassava cake with macapuno is a traditional Filipino dessert made of grated cassava, coconut milk, condensed milk and macapuno, which is soft, chewy coconut meat. Cassava cake is a popular merienda (snack) or dessert and is often served during special occasions like Christmas and fiestas.
Filipino egg pie is a rich, creamy custard baked in a buttery pie crust. A childhood favourite of many Filipinos, this egg pie will transport you back to the Philippines at first bite.
Silvanas are crunchy meringue cookie sandwiches filled with luxurious French buttercream. A unique and beloved Filipino treat!
Zsaleh SANTOS Rahimi says
I MADE THESE AND THEY WERE SO SO GOOD! sooo soft! I don’t have the molds, so I baked them in a tray, cinnamon bun style. I was so cautious not to over-bake so they could retain that nice moisture so in my oven I did 18 min and they came out perfect! my mommy was so proud 🙂 My family has been requesting I make another batch (which I will be doing today 🙂 )
I love your steps, makes it so easy to stay on track! Organizing is key so you don’t miss any steps/ingredients. just genius!
Jolina says
I’m so glad you and your family liked them Zsaleh! Hope you’re having a wonderful holiday season.
Katrin says
These look totally sinful and rather irresistible!
Donella says
Can you do this recipe in a bread machine to prepare the dough (dough setting only) and than take out and put in to molds?
Bobbi says
I totally understand being dough challenged. It has been a hit or miss with me int he past. This sounds absolutely delicious though so I may have to give it a try 🙂
Jolina says
It’s so frustrating isn’t it?? But when I get it right, well it’s hard to beat the smell of freshly baked bread 🙂 Thanks Bobbi! Hope you like this!
Liz says
I love learning about these new recipes from your blog! Sweet rolls and cheese are two of my favorite things, so I’m positive they’re even better together. The hot chocolate sounds perfect with it as well!
Jolina says
Hi Liz! I’m glad 🙂 Sugar and cheese, hard to say no to! And hot chocolate of course. Hope you’re having a great week!
Sharon says
Yum! This bread looks heavenly! It reminds me of mallorca sweet bread from Puerto Rico, except it doesn’t have cheese. I think I’d love the addition of the cheese. I mean, cheese + carbs?! How could you go wrong with that?! And if you can make this, you can definitely make any other yeasty treat!
Jolina says
Aw thanks Sharon! Coming from you that means a lot 🙂 I really want to get better this year.
Marlynn says
Yes!! Ensaymada! Ahh I haven’t had one in forever and have never thought about making them at home but now I will. So simple, and so delicious!
Jolina says
It’s a childhood favourite! 🙂 Perfect with tsokolate!
Ali Rost says
I thought I’d hard of most everything .. but ensaymadas were new! Thank-you so much for sharing .. can’t wait to give them a try
Jennifer Shull says
I had never heard of these before but I want one NOW!!! The photos look so yummy. I can’t wait to try them out. Thanks for sharing and Happy New Year!
Jolina says
Thanks Jennifer! Happy new year to you too!
Kimberly says
I’ve never heard of ensaymada, but it looks wonderful. Who wouldn’t like buttery, sweet, bread topped with cheese? Yum!!
Jolina says
I must admit, buttery, sweet and cheesy is pretty hard to resist 🙂 Thanks Kimberly!
Britney Barlow says
All of the food on your blog looks lovely! 🙂
I really want those scones!
Jolina says
Thanks Britney! 🙂 Those scones are actually one of the most popular recipes on here, hope you get to make them one day soon! They’re quick and easy and delicious 🙂
Imaobong says
Never heard of this yummy goodness before now but it sounds and looks too good, taking down the recipe right now 😀
Jolina says
Awesome! Hope you like them 🙂
Melanie says
I always learn something new every time I visit your site! These are delicious!
Kristen Kavan says
my mouth is actually watering reading this recipe and looking at your pictures! This sounds incredible. I am game for anything that has cheese in it! Thanks for sharing, it was fun learning about a new food! Happy New Year!
Jolina says
You’re too kind Kristen! 🙂 The cheese is everything isn’t it?? Happy new year to you too!
Idriss says
I have never had this before, or even heard of it. It looks so yummy ! I’m pinning this for later ! Great photography too 😉
Jolina says
Thanks a lot Idriss! And appreciate the pin as well 🙂
Angela says
Oh wow, this sounds so delicious! I’ve never heard of this bread but sounds like one I need to try!
Valerie says
Never heard of ensaymada’s before but can’t wait to try this! Sign. Me. Up!
candy says
Dough that is sweet and cheesy well I’m in for all its worth. Like how you gave us the history on this recipe.
Jolina says
Right? Sugar and cheese in one bite – hard not to like 🙂 Thanks Candy!
Joanna says
Love brioche!! It’s so tasty. What you’ve done here sounds and looks like it’s outta this world amazing!
Dawn says
Happy New Year! What better way to bring in the new year than with carby goodness 😀 I have a bunch of New Year’s resolutions. Working on dough is not one of them, but it is a fabulous one! I need to work on my dough for sure! This bread looks SO good. Plus, there’s cheese and that makes it even better! I’ve never tried this before and would love to! Cheers to a wonderful new year, Jolina 🙂
Jolina says
Hahaha this made me laugh Dawn! I might be the only person in the world welcoming the new year with carbs sugar and cheese LOL! Well I ate salad yesterday, that must count for something teeheee. Yes, cheese is pretty hard to resist 🙂 Have a wonderful new year yourself my friend!
Belle says
That looks amazing! I am a Filipino and I grew up in the Philippines. This is one of the things that I miss back home.
Jolina says
Nice! Me too, though I try to go back home at least once every 2 years. Still, I’m homesick all the time so I end up making all these Filipino food that I miss from home! Hope you get to try this Belle. It’s not like Goldilocks (I wish haha) but it’s still pretty awesome 🙂
Karen Burns-Booth says
Totally sinful and why not! I’d be very happy if you served me that for breakfast or brunch – love the look of this recipe, Karen
Maria says
Delicious! Speaking of cinnamon roll, in here (Romania) we are more into something similar but with nuts – that’s our guilty sweet pleasure. But, besides this, we are also crazy for salty pastry. But in the end, having something with sweet and salty combined, is something to die for! So yes, this brioche is absolutely perfect. 🙂 And as a fun fact, to get my weird taste: I love eating sweet crepes with salty white cheese. Haha!
Jolina says
Hi Maria! That sounds so delicious! Is it cinnamon based? I’d have to look it up 🙂 And I agree, I love salty sweet combos, it satisfies both my cravings in one bite! I gotta try your sweet crepe + salty white cheese combo too. You’ve given me so many delicious ideas!
Brian Jones says
I did, I guess and I won’t be 😉 This sounds utterly delicious, I love finding new things I have never heard of and this is completely new to me and is right up my street.
Jolina says
Thanks Brian! I love trying different cuisines too, so interesting! Hope you get to try this out 🙂
Emily says
I love these so much! My best friend’s Mom made these and I always loved it when she did. I never thought to try it out on my own. It looks soooo good!
Jolina says
Oohh you’re so lucky! 🙂
Vicki says
These look amazing – and oh my goodness those pictures!! Gorgeous!
Lisa Bryan | says
I love learning something new when I read blog posts. I’ve never heard of ensaymada before, but now I know what it is….and it sounds delicious!
Jolina says
Hi Lisa! Me too 🙂 It’s so interesting learning about other cultures and traditions and just the way other people live.
Meg says
I am going to have to try this! I love how you broke the recipe out!
Jolina says
Thanks Meg! That’s my OCD coming out haha. Hope you like ensaymada! Would love to hear how it goes 🙂
Ali says
This looks wonderful! I can definitely see enjoying this with coffee in the morning.
Divya says
What an interesting combination! I’ve never paired those things together, but to be honest, I’ll try anything that’s sprinkled with cheese! This looks great!
Jolina says
LOL I’m the same. Who says no to cheese?? Haha. Thanks Divya!
Nicole Burkholder says
I’ve had a lot of Filipino foods, but never heard of this one before. Now I need to get someone to make this for me because I regularly ruin anything with yeast 🙂
Jolina says
Haha that’s me usually 🙂 So if I can do this I’m sure you’d do great!
Jessica says
Brioche is my favorite bread! Adding cheese just makes it AH-mazing!!!
Jolina says
Cheese makes everything better! 🙂
Crystal says
Mmmmm … I love Filipino food!! But I’ve never heard of this dish before. Will try to make it some time for sure.
Jolina says
Happy to hear that you do! 🙂 Hope you like this one.
Bianca says
I love the sweet savoury combinations of filipino foods…and I love bread lol! So I’m really into this!
Jolina says
Nice! Hope you get to try the recipe one day soon!
Annie says
This one is one of our favorite recipe. We have eaten different foods around the world but it remains the top 🙂
The photos are so sweet and tasty haha
Jolina says
Oh I’m happy to hear that!
T.M. Brown says
I have never heard of ensaymadas before, but these sound fantastic! I love how you added some history to your piece and even included a bit of personal honesty – lol. Keep up the good work and thanks for sharing what sounds like some Filipino deliciousness!
Jolina says
My pleasure! Hope you get to try ensaymada; would love to see if you like it 🙂
Elaine says
I have never heard of the ensaymada before reading this post, but the way you describe it, makes me want to make it and eat it! I love that it seems easy!
ada says
OMG I wish I didn’t see it 😀 Cinnamon roll and cheese <3 yuuuuum! The recipe seems pretty easy I definitely have to try it ! I love trying new international snacks!
Lisa Sell says
I’ve never been a fan of mixing sweet and savoury but seeing as this has cheese on it, I think I could make an exception!
Maite says
Delicious recipe!! Happy new year 🙂
Jolina says
Thanks! Happy new year to you too!
Kim M Lee says
I’ve never tried an Ensaymada, but I definitely need to change this! It looks incredible and so easy too!
Elizabeth says
Happy New Year! I’m all in for(Ensaymada) Brioche dunked butter and sugar.