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Closeup of ensaymada with cheese topping

Fluffy Ensaymada Recipe

Ensaymada is one of the most popular buns in the Philippines. It's a fluffy bread that will surprise you with its sweet and savory flavors!
5 from 1 vote
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Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes
Course Breakfast, Snack
Cuisine Asian, Filipino
Servings 6 buns
Calories 785 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

  • 10 grams granulated sugar for yeast blooming
  • 7 grams instant or active dry yeast
  • 250 ml milk, warm
  • 1 egg
  • 1 teaspoon salt
  • 400 grams flour
  • 50 grams granulated sugar
  • 70 grams unsalted butter, melted

Buttercream

  • 70 grams unsalted butter, softened
  • 50 grams powdered (icing) sugar

Topping

  • 200 grams cheese, grated (cheddar or edam) optional
  • 200 grams granulated sugar optional

Instructions
 

Make Dough

  • In a bowl, add warm milk, 10 grams sugar, and yeast. Stir to combine and let it sit until frothy.
    Checking for bubbles on yeast in a bowl of milk
  • Once the yeast is bubbly, add the egg and butter to the bowl and mix well. In a separate bowl, combine the salt, flour, melted butter, and 50 grams sugar.
    Bowl of butter and milk next to a bigger bowl of flour
  • Add the activated yeast mix to the bowl of flour and mix together. Knead for 5 minutes with dough hooks or by hand for 10 minutes. The dough is ready when it passes the windowpane test.
    Dough kneaded with dough hooks in a bowl
  • Put the dough in a bowl and cover to let it rise for 1 - 2 hours. When the dough has doubled in size, punch out all of the air from the dough. Sprinkle flour on a flat surface and place dough on floured area.
    Closeup of raw dough on a floured wooden surface
  • Use a rolling pin to make a flattened rectangle about 10x12 inches then make six equal strips.
    Dough shaped like a rectangle next to a wooden rolling pin
  • Roll the dough strips to make them round, then curl each strip into itself one at a time. They will look like individual cinnamon rolls.
    A rolled bun in progress on a wooden table
  • Place the buns on a lined baking sheet and proof them again 30-40 minutes. Preheat the oven to 180°C (350°F).
    Proofed ensaymada dough on parchment paper in a pan

Bake Ensaymada Buns

  • Bake the buns in the oven for 15-20 minutes until the tops are golden brown. Pull them out of the oven and brush them with melted butter. Let the buns cool for up to 30 minutes.
    Baked ensaymada buns

Make Buttercream

  • In a clean bowl, add the softened butter and icing sugar and cream them together.
    A small glass bowl with buttercream in it
  • Spread the buttercream frosting all over the cooled buns except the bottoms.
    Ensaymada with buttercream topping on parchment paper

Assembling

  • If you are making cheese ensaymada, grate your cheese of choice and top each ensaymada with the grated cheese. If you are making the classic version, put the sugar in a shallow bowl and roll the ensaymada in the sugar.
    Hand holding an ensaymada in front of other completed buns

Nutrition

Calories: 785kcalCarbohydrates: 106gProtein: 18gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 637mgPotassium: 189mgFiber: 2gSugar: 54gVitamin A: 1026IUVitamin C: 0.003mgCalcium: 309mgIron: 3mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword baked, bread, cheese, sweet bun