If you have a soft spot for sweet, fluffy bread that melts in your mouth and offers a delightful balance of buttery richness and savory cheese, then this Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe is your new best friend in the kitchen. Ensaymada is a beloved Filipino pastry that has captured hearts for generations, thanks to its tender crumb and the irresistible combination of sweet sugar paired with sharp cheddar cheese on top. Trust me, once you make this recipe, you’ll want to keep these treats around for every occasion, whether it’s breakfast, afternoon merienda, or simply an anytime snack.
Ingredients You’ll Need
Creating the perfect ensaymada starts with some straightforward ingredients, each playing a crucial role in delivering that soft texture and rich flavor. From the flour that builds the base to the vanilla extract that adds a warm aroma, every component here is simple yet essential.
- All-purpose flour (3 cups): Provides the structure for the bread, giving it that soft and tender crumb.
- Granulated sugar (¼ cup): Sweetens the dough just enough to complement the cheese topping.
- Salt (1 teaspoon): Balances the sweetness and enhances the overall flavor.
- Active dry yeast (2 ¼ teaspoons): The magical ingredient that makes the dough rise beautifully and become fluffy.
- Warm milk (¾ cup): Activates the yeast and adds moisture, making the dough soft and airy.
- Egg yolks (3 large): Contribute richness and color to the dough.
- Unsalted butter, softened (¼ cup): Ensures a tender texture and adds buttery flavor inside the dough.
- Vanilla extract (½ teaspoon): Adds a hint of fragrant warmth to the bread.
- Unsalted butter (½ cup for brushing): Brushed on freshly baked bread, this adds an inviting sheen and extra richness.
- Granulated sugar (½ cup for topping): Sprinkled on top to create the classic sweet crunch.
- Grated cheddar cheese (1 cup): The salty, sharp finishing touch that makes this bread unmistakably Filipino.
How to Make Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe
Step 1: Activate the Yeast
Begin by dissolving your active dry yeast into warm milk. Let it rest for about 5 to 10 minutes until it’s foamy—that tells you the yeast is alive and ready to work its magic. This step is the foundation for your dough’s fluffy texture, so don’t rush it.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, combine the flour, sugar, and salt. Add in the egg yolks, softened butter, vanilla extract, and the foamy yeast mixture. Stir everything together until you form a rough dough. It’s perfectly okay if it seems a little sticky at this point.
Step 3: Knead the Dough
Flour your workspace lightly and knead the dough for 8 to 10 minutes. This is where the dough transforms from shaggy to smooth and elastic. Don’t be afraid to really work it—the kneading helps develop gluten, which gives your bread its structure and chew.
Step 4: First Rise
Place your kneaded dough into a greased bowl, cover with a clean towel, and let it rest in a warm spot. This rising time is crucial, and you’ll want to wait until it doubles in size, about 1 to 1.5 hours. Patience here rewards you with loftier, lighter bread.
Step 5: Shape the Ensaymada
After the first rise, punch down the dough gently to release air bubbles. Divide it into 8 to 10 equal parts. Roll each piece into a long rope, then coil it into a charming spiral. This classic shape is not just traditional—it ensures even baking and a perfect bite every time.
Step 6: Second Rise
Arrange your coiled dough spirals on a parchment-lined baking tray, then cover and let them rise again for 30 to 45 minutes. This second proofing makes sure your ensaymada become airy and soft once baked.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the ensaymadas for 18 to 22 minutes until the tops are a lovely golden brown. The smell at this point is heavenly—be ready to resist eating them straight from the oven!
Step 8: Add Butter, Sugar, and Cheese Topping
Once slightly cooled, brush the tops with melted unsalted butter. Then sprinkle generously with sugar followed by a hearty amount of grated sharp cheddar cheese. This final step is what makes this Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe so irresistible—it’s that perfect melt of savory and sweet.
How to Serve Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe
Garnishes
While the butter, sugar, and cheese topping is classic, feel free to add a touch of grated fresh cheese right before serving or a light dusting of powdered sugar for extra sweetness. For a celebration, a little sprinkle of colorful nonpareils can add festive flair.
Side Dishes
Ensaymada pairs beautifully with a hot cup of coffee or traditional Filipino hot chocolate known as tsokolate. It’s also wonderful alongside fresh fruit or a simple scrambled egg dish if you want to create a more substantial meal without overpowering the bread’s delicate flavors.
Creative Ways to Present
For an extra special touch, serve your ensaymadas in a basket lined with a colorful napkin. You can turn them into sliders by slicing each horizontally and filling them with ham and cheese for a savory-sweet surprise. These little twists make sharing them all the more fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though I bet you won’t! — store your ensaymada in an airtight container at room temperature for up to 2 days to maintain softness. If your kitchen is warm, refrigeration helps extend freshness but can dry them out if left too long.
Freezing
For longer storage, wrap each ensaymada tightly in plastic wrap and place in a freezer-safe ziplock bag. They freeze wonderfully for up to a month and thaw quickly at room temperature, making them perfect for a last-minute treat.
Reheating
To bring back that freshly baked softness, warm your ensaymada in the oven at 300°F (150°C) for about 5 to 8 minutes or microwave briefly wrapped in a damp paper towel. This helps revive moisture without melting the cheese too much.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar is traditional and gives that signature tang, you can experiment with mozzarella for a milder flavor or even a sharper aged cheese to suit your preference.
Is it possible to make this recipe without eggs?
Egg yolks add richness and color, but if you need an egg-free version, using a commercial egg replacer or adding extra milk and butter can help maintain moisture and softness.
How do I know if my yeast is still good?
If your yeast doesn’t foam after sitting in warm milk for 10 minutes, it might be expired or the milk was too hot or cold. Using fresh, active yeast is essential for the dough to rise properly.
Can I make the dough in a bread machine?
Yes, you can use a bread machine’s dough setting to mix and knead, which simplifies the process. Just be sure to transfer the dough to a bowl for rising to ensure good results.
What if my dough is too sticky or too dry?
Add flour a tablespoon at a time if it’s too sticky, or a little warm milk if it feels dry. The dough should be soft and slightly sticky but manageable for kneading.
Final Thoughts
There’s nothing quite like the joy of biting into a warm, fluffy Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe that you made yourself. This recipe brings a piece of Filipino tradition to your table with simple ingredients and straightforward steps that deliver a truly irresistible bread. I hope you enjoy making and sharing these delightful treats as much as I do — happy baking!
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Classic Filipino Ensaymada Bread with Cheddar Cheese and Sugar Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8–10 pieces
- Category: Bread
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Classic Ensaymada is a soft, sweet Filipino bread dough enriched with egg yolks and butter, baked to golden perfection, then topped with melted butter, sugar, and grated cheddar cheese for a deliciously tender and flavorful treat.
Ingredients
Dough
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- 3 large egg yolks
- ¼ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
Topping
- ½ cup unsalted butter (for brushing)
- ½ cup granulated sugar (for topping)
- 1 cup grated cheddar cheese (for topping)
Instructions
- Activate yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough mixture: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the egg yolks, softened butter, vanilla extract, and the foamy yeast mixture. Mix everything together until a dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic, which develops the gluten needed for good texture.
- First proofing: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the dough: Punch down the risen dough to release air, then divide it into 8 to 10 equal portions. Roll each piece into a long rope and coil it into a spiral shape. Arrange the spirals on a baking tray lined with parchment paper.
- Second proofing: Cover the shaped dough with a towel and let it rise again for 30 to 45 minutes to develop a light texture.
- Bake: Preheat the oven to 350°F (175°C). Bake the ensaymadas for 18 to 22 minutes or until they turn lightly golden on top.
- Add toppings: Remove the baked ensaymadas from the oven and allow them to cool slightly. Brush the tops generously with melted butter, then sprinkle with granulated sugar and top with grated cheddar cheese for an authentic finish.
Notes
- For a richer flavor, substitute whole milk with evaporated milk in the dough.
- Store leftover ensaymada in an airtight container at room temperature for up to 2 days, or refrigerate to extend shelf life.
- Reheat the ensaymada slightly before serving for the best taste and texture.
