Ensaymada Recipe

Sweet Filipino bread
Servings: 8 rolls


  • ½ cup milk
  • cup sugar
  • ¼ cup shortening -softened to room temperature
  • 1⅛ tsp active dry yeast proofed in 1/8 cup warm water ( See Note 1 for alternative)
  • cup flour
  • egg yolks or 1½ TBSP egg yolk
  • tablespoon salt
  • cup butter - softened to room temperature- for brushing


  • ¼ cup butter - softened to room temperature
  • cup granulated sugar


  • In a mixing bowl, mix together milk, shortening, sugar and salt.
  • Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
  • Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
  • Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
  • Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
  • Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 8 slices.
  • Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
  • Place each coiled dough in a greased muffin pan and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
  • Bake them in a preheated oven at 300°F /150°C for 15-25 minutes. Once baked let them cool down for a few minutes before removing from muffin pan. Then let them cool completely.
  • Meanwhile, prepare the buttercream by creaming 1/4 cup of softened butter and 1/8 cup granulated sugar.
  • Using a knife or spoon, cover the top of the ensaymadas with sugared-butter.


Note 1 - You may also use instant yeast which requires no proofing and can be added directly to the flour before kneading. Using instant yeast will also cut the rising time. Add the ¼ cup of water for proofing ADY to the liquids instead.
Note 2 - For puffier and faster rising, I recommend using SAF Instant Gold which is made for sweet dough.