Ensaymada Recipe (Filipino Sweet Buns)

by Joost Nusselder | Updated:  August 27, 2020

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This Special Ensaymada Recipe also known as Filipino Sweet Buns is a sweet and cheesy bread usually eaten partnered with coffee.

This can be bought from any bakeshop and is usually enjoyed as a mid-afternoon snack. However, due to its accessibility, this can actually be eaten at any time of the day.

It can be served in big occasions as a take-home, in meetings as a snack, or even as children’s “Baon” for school.

With its filling nature and cheesy texture, this flexible food is a usual fare in the Filipino taste buds. The bread is either topped with sugar or cheese and has different varieties depending on the bakeshop.

Ensaymada Recipe (Filipino Sweet Buns)

Apparently, this bread which has proved to be a well-loved Filipino food is actually an assimilated form of the original “Ensaimada” from Spain with other varieties across South and Latin American countries.

However, with Ensaimada being a hit to the native Filipinos, this bread morphed into something that is truly Filipino.

This Ensaymada recipe includes flour, cheese, butter, honey, salt, water, white sugar, and cheddar cheese in its list of ingredients.

With this kind of ingredients, it is assured that you are going to have ensaymada as your favorite.

Ensaymada Recipe (Filipino Sweet Buns)

This Special Ensaymada Recipe also known as Filipino Sweet Buns is a sweet and cheesy bread usually eaten partnered with coffee. This can be bought from any bakeshop and is usually enjoyed as a mid-afternoon snack.
Course Snack
Cuisine Filipino
Keyword Buns, Ensaymada
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 pcs
Calories 365kcal
Author Joost Nusselder
Cost $2

Ingredients

  • 2 tsp instant yeast
  • cup water (lukewarm)
  • cups all purpose flour
  • cup sugar
  • ½ tsp salt
  • 3 large eggs
  • ¼ cup evaporated milk
  • ½ cup unsalted butter melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)

topping:

  • ½ cup creamed unsalted butter
  • cup sugar
  • *Optional – shredded cheddar cheese

Instructions

  • In a small bowl or directly in the measuring cup, dissolve instant yeast in a ⅓ cup of lukewarm water. Set aside.
  • While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky, do not over knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.
  • In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.
  • Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally weighing at 60 grams each OR without a scale; an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out the dough and release straight onto the lined baking pan or molds. This part does not have to be pretty, just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow the dough to rest for 15 minutes.
  • Now time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or using the palms of your hands, flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll dough into a long log, pinch ends together to seal. Then turn dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size, about 1½ hour.
  • Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.
  • Now time to top, brush or spread the creamed butter using a butter knife over the top of the buns. Then, sprinkle sugar over butter or dip the buttered top straight into a bowl of sugar, shake off excess and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy.

Notes

**If you aren’t able to find creamed butter in the stores, no problem, let’s cream the butter ourselves. Put ½ cup (1 stick) of softened butter in a small mixing bowl. Using an electric mixer, beat or whip butter for 3 to 5 minutes until the butter is creamed or has a whipped like the texture and lightened in color.

 

This Nestle evaporated milk is great for this recipe.

Ensaymada sweet buns Ingredients

Flour sugar salt melted butter and eggs mixed

Ensaymada dough balls

Shape the ensaymadas

Ensaymada Recipe Preparation and Tips (Method 1)

This ensaymada recipe involves a tedious process in that you have to prepare the dough and be ready to have complete ingredients.

Aside from this recipe, you can also try our Homemade Beef Empanada Recipe and Original Pandesal Recipe.

Note: In this Recipe, I posted 2 Methods on Preparing this Ensaymada Recipe. You can choose between the 2. 

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.