Classic Ensaymada Bread

Classic ensaymada bread is a beloved Filipino treat known for its pillowy texture and sweet, buttery finish. The dough is skillfully kneaded, left to rise, then portioned, rolled, and twisted into its signature coil shape. Once baked to golden perfection, each piece is brushed with softened butter and rolled in a generous layer of sugar. This results in bread that is light, moist, and adorned with a melt-in-your-mouth sugary crust. Served warm with coffee or tea, ensaymada offers a delightful combination of softness, richness, and sweetness, cherished by many as a festive or everyday indulgence.

Nothing comforts quite like classic ensaymada straight from the oven These Filipino sweet breads with their buttery spiral layers and snowy sugar topping are perfect for breakfast or merienda They are tender soft and just rich enough to feel special whenever I make these for my family the house smells like home

Why You’ll Love This Recipe

• Ready in less than two hours
• Uses easy to find pantry ingredients
• Ideal make ahead treat for gatherings or gifts
• Dough is simple to work with and fun for kids to help shape

My first attempt at ensaymada was for a potluck and even my choosy nephew came back for seconds Now it has become my signature holiday bake

Ingredients

• All purpose flour: gives the bread its soft and fluffy crumb Choose high quality unbleached flour for best texture
• Instant yeast: ensures a reliable rise Check expiration date for freshness
• Granulated sugar: provides sweetness and helps browning Use fine white sugar for smooth dough
• Salt: balances sweetness and strengthens the dough structure Fine sea salt is ideal
• Eggs: enrich the dough for extra flavor and tender crumb Use fresh room temperature eggs
• Milk: adds richness and moisture Warmed milk helps activate the yeast
• Warm water: activates the yeast Proper temperature ensures a good rise
• Melted butter or margarine: creates softness in the dough Real butter brings deep flavor but margarine works just as well
• Softened butter or margarine for filling: gives the trademark rich swirl Always use very soft butter for easy spreading
• Unsalted softened butter or margarine for topping: delivers more creaminess before rolling in sugar Go for the freshest butter you can find
• Granulated white sugar for dusting: amplifies the sweet finish Choose a superfine version to cling to the top

Instructions

Prepare Yeast Mixture:Combine warm water instant yeast and a teaspoon of sugar in a mixing bowl Stir thoroughly and let it sit in a warm spot for five to ten minutes until the surface is foamy and bubbly This shows the yeast is active and readyMix Dry Ingredients:In a separate bowl stir together sifted flour remaining sugar and salt until combined Proper mixing here means an even rise and soft crumbCombine Wet Ingredients and Form Dough:Add the beaten eggs warm milk melted butter and yeast mixture to the flour blend Stir with a spoon or your hands until a rough dough forms If the dough feels sticky sprinkle in a bit more flour until it just comes togetherKnead the Dough:Transfer the dough onto a floured surface Knead for a full ten minutes using the heel of your palm Fold and press until smooth and stretchy A well kneaded dough holds shape and bakes up fluffyFirst Rise:Place the dough in an oiled bowl and cover tightly with plastic wrap Let it rise in a warm place for one hour or until doubled This rise gives the bread its signature softnessDivide and Shape:Punch down the dough to release gas Return it to a floured surface Cut into four even sections then divide each section into four again You should get sixteen equal piecesRoll Out and Fill:Roll each dough piece into a thin rectangle about seven inches long and four inches wide Spread softened butter on the center then roll up from the longer side Pinch the seams tight to sealForm Spirals:Roll the filled log until it reaches about twelve inches then gently shape it into a spiral coil Place each spiral into a greased ensaymada mold or muffin tinSecond Proof:Let the shaped dough rest in a warm spot for thirty minutes The final proof creates the light airy texture insideBake:Bake in a preheated oven at three hundred twenty five degrees Fahrenheit for about twenty minutes The bread should be golden brown and set Let cool completely on a rackButter and Sugar Topping:When cooled brush each bread generously with soft butter then roll or dip in granulated sugar for that irresistible finishServe and Enjoy:Enjoy your ensaymada with coffee or tea Share immediately or pack for gifting

You Must Know

• Makes twenty four soft sweet breads perfect for sharing
• Traditional topping is sweet and buttery but you can add cheese for a salty contrast
• Recipe freezes beautifully shaped or baked so you can prep ahead or save leftovers

Brushing with a thick coat of real butter before rolling in sugar is my favorite part The scent brings me back to baking with my Lola in her small yellow kitchen and sneaking the first warm piece before anyone else

Storage Tips

Ensaymada stays fresh covered at room temperature for two days Reheat briefly in the microwave or oven to revive softness For longer storage keep in an airtight container and freeze up to one month Thaw and toast gently before serving

Ingredient Substitutions

If you do not have instant yeast use active dry but activate it in warm milk with sugar first You may use margarine in place of butter if needed For a richer bread swap part of the milk with evaporated milk

Serving Suggestions

Serve warm with a mug of hot chocolate or coffee For a traditional Filipino twist sprinkle grated cheese over the butter and sugar For a party platter serve mini ensaymada alongside fresh tropical fruits

Cultural Context

Ensaymada is a cherished part of Filipino baking traditions If you visit a Philippine bakery you will see rows of soft golden spirals often topped with sweet butter and sometimes cheese or ube The bread traces back to Spanish colonial times but each Filipino home baker makes it their own

Pro Tips

• Let your dough rest in the warmest part of your kitchen for the best rise
• Always use very soft butter for spreading and topping to prevent tearing the bread
• Brushing with extra butter before sugar helps the topping stick and makes each bite melt in your mouth

Classic ensaymada is a joy to make and share There is nothing like the smell of buttery bread to bring everyone to the table

Frequently Asked Questions

→ What makes ensaymada bread so soft?

The combination of enriched dough ingredients—milk, eggs, butter, and proper kneading—creates a pillowy, tender crumb.→ Can margarine be used instead of butter?

Yes, margarine can be used for both the dough and toppings, though butter adds a richer flavor and aroma.→ How do you shape the bread into spirals?

After rolling the dough into rectangles, spread butter, roll into logs, and coil each into a spiral before baking.→ Why is the dough allowed to rise twice?

Letting the dough rise twice helps develop structure and lightness, ensuring a fluffy bread after baking.→ What is the best way to serve ensaymada?

Serve at room temperature or slightly warmed, with extra butter or alongside coffee or tea for a classic pairing.→ Can extra toppings be added?

Yes, some enjoy adding grated cheese or a touch of condensed milk on top for extra richness and flavor.

Classic Ensaymada Bread

Tender, fluffy Filipino sweet bread brushed with butter and sugar, best enjoyed as a snack or with hot drinks.

Prep Time

80 Minutes

Cook Time

20 Minutes

Total Time

100 Minutes

By: Susan

Category: Breads

Difficulty: Intermediate

Cuisine: Filipino

Yield: 24 Servings (24 pieces)

Dietary: Vegetarian

Ingredients

→ Dough

01 410 grams all-purpose flour, sifted

02 Extra all-purpose flour, for dusting

03 7 grams instant yeast

04 4 tablespoons granulated sugar

05 0.5 teaspoon fine salt

06 2 large eggs, beaten

07 60 millilitres fresh warm milk

08 80 millilitres warm water, 43°C

09 3 tablespoons melted butter or margarine

→ Filling and Topping

10 Softened butter or margarine, for filling and topping

11 Granulated white sugar, for coating

Instructions

Step 01

Combine warm water, instant yeast, and 1 teaspoon of sugar in a bowl. Stir until dissolved, then set aside in a warm spot for 5–10 minutes until foamy.

Step 02

In a separate large bowl, mix the sifted flour, remaining granulated sugar, and salt until evenly distributed.

Step 03

Add beaten eggs, warm milk, melted butter, and activated yeast mixture into the dry mixture. Mix thoroughly until a sticky dough forms, adding more flour as needed if the dough is too wet.

Step 04

Turn the dough onto a floured surface. Knead for 10 minutes until smooth and elastic.

Step 05

Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm area until doubled in size, approximately 1 hour.

Step 06

Punch down the dough to release air. Transfer to a floured surface, divide into four equal portions, then divide each into six pieces, around 60 grams each.

Step 07

Roll each piece into a rectangle measuring 18–20cm by 10–12cm. Brush the centre with softened butter. Roll tightly into a log approximately 30–35cm long, sealing the edges. Twist into a spiral shape.

Step 08

Arrange the shaped dough into greased ensaymada moulds or a baking pan, leaving room for expansion. Let rest in a warm place for 30 minutes until slightly risen.

Step 09

Bake in a preheated oven at 165°C for 20 minutes, or until golden brown. Remove from the oven and cool completely.

Step 10

Once cooled, brush with softened butter or margarine, then dredge generously in granulated sugar. Serve with coffee or tea.

Notes

1. Ensure dough is kneaded until fully elastic for a soft, airy crumb.

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Plastic wrap
• Rolling pin
• Ensaymada moulds or baking pan
• Oven
• Kitchen scale

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.