Description
Experience the softest, lightest, and most buttery Ensaymada, a classic Filipino brioche-style bread roll. This homemade recipe features a rich, fluffy dough enriched with butter, eggs, and milk, topped with sweet butter, sugar, and grated cheese for a melt-in-your-mouth treat perfect for snacking or breakfast.
Ingredients
Scale
Dough
- 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
Topping
- ½ cup unsalted butter
- ¼ cup white granulated or fine sugar
- ½ cup grated cheese (cheddar recommended, or Edam, Gouda, quick-melt processed cheese)
Instructions
- Bloom yeast: In a medium bowl, combine lukewarm milk, 1 teaspoon sugar, and yeast. Stir until dissolved and let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix dry ingredients: In the bowl of a stand mixer, combine bread flour, all-purpose flour, sugar, and salt. Mix thoroughly to blend.
- Combine wet and dry ingredients: Add the milk-yeast mixture, eggs, and egg yolks to the dry ingredients. Stir with a spatula until just combined. Attach dough hook and mix at medium speed for 2 minutes, scraping down bowl sides as needed.
- Add butter cubes: While mixing at medium speed, add the cold butter cubes one at a time. Continue to beat for 5 minutes until incorporated.
- Knead dough: Increase mixer speed to high and knead for 15-20 minutes. Add 2-4 tablespoons flour if needed. The dough should be soft, stretchy, slightly sticky, and pull away from bowl sides.
- First rise: Transfer dough to a greased bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours until doubled. For cold rise, refrigerate overnight after a 30-minute room temp proof.
- Prepare for shaping: Punch down dough and transfer to lightly floured surface. Knead briefly (1-2 minutes). If too loose, chill for 1.5 hours to firm butter for easier shaping.
- Shape rolls: Divide dough into 50-60g (about 2 oz) pieces using a kitchen scale for even sizing. Form into rolls or coils per preference.
- Second rise: Place shaped rolls in greased and parchment-lined baking pans or brioche molders. Cover and let rise at room temperature for at least 1 hour until doubled.
- Bake: Preheat oven to 180°C (350°F) about 20 minutes before baking. Bake rolls 12-15 minutes until tops are light golden brown. Check at 10 minutes for doneness.
- Cool: Let rolls cool slightly in pan, then transfer to a wire rack to cool completely.
- Add topping: Mix butter and sugar, then generously spread over cooled rolls. Sprinkle grated cheese on top.
- Serve: Enjoy warm with coffee, hot chocolate, or tea.
Notes
- Milk substitution: replacing water with milk simplifies ingredients and enriches dough (¾ cup milk total). Optionally use ½ cup water + ¼ cup milk.
- Yeast: Active dry or instant yeast works; proofing yeast is recommended to ensure activity. Avoid stale yeast.
- Flour: Bread flour is preferred for chewiness; all-purpose can be substituted but results in softer texture.
- Rising time: Longer rising due to high butter content; allow 2 to 3 hours for warm rise or overnight for cold rise.
- Cold proofing tip: Create warm environment in oven by placing boiling water on lower rack (oven off) and dough on middle rack.
- Overnight rise: Proof 30 minutes at room temp, then refrigerate overnight. Remove from fridge 45-60 minutes before shaping.
- Cheese options: Cheddar, Edam (queso de bola), Gouda, or quick-melt processed cheeses complement topping.
- Storage: Store in airtight container in fridge; lasts 3-5 days.
- Reheat: Best served warm; microwave for 20-30 seconds before serving.
- Variations: Try Ensaymada filled with ube halaya or sweet mung bean paste for a twist.
- Equipment alternatives: Use regular muffin or cupcake pans if brioche molds are unavailable.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Filipino
Keywords: buttery rolls, ensaymada recipe, filipino brioche
