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Handheld smartphone photo of three golden-brown spiral Ensaymada rolls on a dark wooden board. (Filipino Ensaymada Recipe)

Filipino Ensaymada Recipe: The Ultimate Fluffy and Cheesy Brioche

This Filipino Ensaymada Recipe produces ultra-soft, coiled golden-brown yeast rolls topped with thick butter cream, finely shredded cheddar cheese, and sugar crystals. A perfect balance of sweet and salty for the ultimate merienda snack.
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: Filipino
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups Bread Flour 500g
  • 1 cup Whole Milk 240ml, warmed to 110F
  • 2.25 tsp Active Dry Yeast 7g
  • 1/2 cup Granulated Sugar 100g
  • 6 Egg Yolks Large
  • 1/2 cup Unsalted Butter 113g, softened
  • 1 tsp Sea Salt 6g
Topping Ingredients
  • 1/2 cup Unsalted Butter 113g, room temperature
  • 1/4 cup Powdered Sugar 30g
  • 1.5 cups Cheddar Cheese 150g, finely shredded
  • 1/4 cup Granulated Sugar 50g

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Baking Sheet Lined with parchment paper
  • 1 Fine Grater For the cheddar cheese

Method
 

Dough Preparation
  1. Combine warm milk, 1 tbsp sugar, and yeast in a mixer bowl. Let stand for 10 mins until foamy.
  2. Add yolks, remaining sugar, and half the flour. Mix with dough hook. Gradually add rest of flour and salt. Incorporate 1/2 cup butter 1 tbsp at a time. Knead 10 mins until smooth.
  3. Place dough in greased bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
Shaping and Baking
  1. Divide dough into 12 pieces. Roll into 12-inch ropes and coil into spirals. Place on baking sheet.
  2. Cover and let rise for 45-60 minutes until puffy.
  3. Bake at 350°F (175°C) for 15-18 minutes until golden-brown. Cool slightly.
Topping
  1. Whip topping butter and powdered sugar. Spread on warm buns. Top with heavy mound of shredded cheese and a sprinkle of sugar.

Notes

Use bread flour for the best structure.
Fine microplane-grated cheese gives the most authentic look.