Name: Super Soft Ensaymada Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Filipino
Ingredients: 4 egg yolks; 2 whole eggs; ¾ cup lukewarm milk (40°C / 105°F); 1 tbsp yeast (active dry or instant); 2 ¼ cups bread flour, plus extra for kneading; 2 cups all-purpose flour; ¾ cup sugar; 1 ¼ teaspoon salt; 227 grams (1 cup) cold unsalted butter, cut into small cubes; ½ cup unsalted butter; ¼ cup white granulated or fine sugar; ½ cup grated cheese (cheddar recommended, or Edam, Gouda, quick-melt processed cheese)

Ingredients

4 egg yolks

2 whole eggs

¾ cup lukewarm milk (40°C / 105°F)

1 tbsp active dry or instant yeast

2 ¼ cups bread flour (plus more for kneading)

2 cups all-purpose flour

¾ cup sugar

1 ¼ teaspoon salt

227 grams (1 cup) cold unsalted butter, cut into small cubes

Topping

½ cup unsalted butter

¼ cup white sugar (granulated or fine)

½ cup grated cheese (cheddar recommended)

Instructions

Step 1: In a medium bowl, combine lukewarm milk, 1 teaspoon sugar, and yeast. Stir until dissolved and let sit for 5 to 10 minutes until frothy.

Step 2: In your stand mixer bowl, mix flour, sugar, and salt thoroughly.

Step 3: Add the milk-yeast mixture, eggs, and egg yolks to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and mix on medium speed for about 2 minutes, scraping down the sides as needed.

Step 4: Add cold butter cubes one at a time while mixing at medium speed. Continue beating for 5 minutes until incorporated.

Step 5: Increase mixer speed to high and knead for 15 to 20 minutes, adding 2 to 4 tablespoons flour if dough is too sticky. The dough should be soft, stretchy, slightly sticky, and pulling away from the bowl.

Step 6: Transfer dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2 to 3 hours or refrigerate overnight for a cold rise.

Step 7: Grease and line your baking pan or brioche molder. Punch down the dough and transfer it to a lightly floured surface. Knead for 1 to 2 minutes.

Step 8: If dough feels loose, chill it for 1.5 hours. Divide dough into equal portions (about 50-60g each) and shape into rolls.

Step 9: Place shaped rolls on the prepared pan, cover with plastic wrap, and let rise for at least 1 hour until doubled in size.

Step 10: Preheat oven to 180°C (350°F). Bake rolls for 12 to 15 minutes or until light golden brown.

Step 11: Remove rolls from oven and cool slightly. Spread butter and sugar mixture over each roll, then sprinkle grated cheese on top. Serve warm and enjoy.

Tips & Variations

For easier shaping, chill the dough after the first punch down to set the butter.

You can substitute bread flour with all-purpose flour for a softer texture.

Use a warm, moist place to help the dough rise faster, such as placing it in the oven with a pan of boiling water beneath it.

Try different cheeses like Edam, Gouda, or processed quick-melt cheese for varied topping flavors.

For a unique twist, try filling the ensaymada with ube halaya or sweet mung bean paste before shaping.

FAQs

Can I use only all-purpose flour instead of bread flour?

Yes, you can substitute bread flour with all-purpose flour. The ensaymada will be less chewy but still delicious and soft.

Do I need to proof the yeast if using instant yeast?

While instant yeast can be mixed directly with dry ingredients, proofing it with lukewarm milk and sugar first ensures your yeast is active, which improves the rise and texture.