Classic Ensaymada Bread

Classic ensaymada bread is a cherished Filipino treat known for its soft and fluffy texture with a sweet buttery finish. This bread is crafted by kneading a rich dough that is allowed to rise twice before being shaped into signature spirals. Once baked to a golden brown, each piece is generously brushed with softened butter and rolled in fine sugar, resulting in a tender bread that melts in your mouth. Enjoy it warm with coffee or tea for a comforting start to the day or a delightful snack.

I first made this for a potluck and even my picky nephew asked for seconds. Now it is my go-to holiday bake that fills the house with a wonderful aroma.

Ingredients

• All purpose flour: gives the bread its soft and fluffy crumb Choose high quality unbleached flour for best texture
• Instant yeast: ensures a reliable rise Check expiration date for freshness
• Granulated sugar: provides sweetness and helps browning Use fine white sugar for a smooth dough
• Salt: balances sweetness and strengthens the dough structure Fine sea salt is ideal
• Eggs: enrich the dough for extra flavor and tender crumb Use fresh room temperature eggs
• Milk: adds richness and moisture Warmed milk helps activate the yeast
• Warm water: activates the yeast Proper temperature ensures a good rise
• Melted butter or margarine: creates softness in the dough Real butter brings deep flavor but margarine works well too
• Softened butter or margarine for filling: gives the trademark rich swirl Always use very soft butter for easy spreading
• Unsalted softened butter or margarine for topping: delivers creaminess before rolling in sugar Use the freshest butter available
• Granulated white sugar for dusting: amplifies the sweet finish Choose a superfine version for better adhesion

Step-by-Step Instructions

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Prepare Yeast Mixture:

Combine warm water instant yeast and a teaspoon of sugar in a bowl Stir and let it sit in a warm spot for five to ten minutes until foamy and bubbly This confirms the yeast is active

Mix Dry Ingredients:

In a separate bowl mix sifted flour remaining sugar and salt until evenly combined Proper mixing supports even rise and soft crumb

Combine Wet Ingredients and Form Dough:

Add beaten eggs warm milk melted butter and yeast mixture to the flour Stir until a rough dough forms If sticky add a bit more flour until it just comes together

Knead the Dough:

Transfer dough to a floured surface Knead for ten minutes using the heel of your palm Fold and press until smooth and elastic This develops gluten for a fluffy texture

First Rise:

Place dough in an oiled bowl Cover tightly with plastic wrap Let rise in a warm place for one hour or until doubled This gives signature softness

Divide and Shape:

Punch down dough to release gas Return to floured surface Cut into four equal sections then divide each into four You will have sixteen equal pieces

Roll Out and Fill:

Roll each piece into a thin rectangle about seven inches long and four inches wide Spread softened butter on center Roll up from longer side and pinch seams to seal

Form Spirals:

Roll filled log to about twelve inches Shape gently into a spiral coil Place in greased mold or muffin tin

Second Proof:

Let shaped dough rest in warm spot for thirty minutes This final proof lightens the texture

Bake:

Bake in preheated oven at 325 degrees Fahrenheit for twenty minutes Bread should be golden brown and set Cool completely on rack

Butter and Sugar Topping:

Brush each cooled bread generously with soft butter Then roll or dip in granulated sugar for a sweet finish

Serve and Enjoy:

Enjoy warm with coffee or tea Share immediately or pack for gifting

Storage Tips

Ensaymada stays fresh covered at room temperature for two days Reheat briefly in microwave or oven to revive softness For longer storage keep in airtight container and freeze up to one month Thaw and toast gently before serving

Ingredient Substitutions

If instant yeast is unavailable use active dry but activate it in warm milk with sugar first Margarine can replace butter if needed For richer bread replace part of the milk with evaporated milk

Serving Suggestions

Serve warm with a mug of hot chocolate or coffee For a traditional Filipino twist sprinkle grated cheese over butter and sugar For a party platter serve mini ensaymada alongside fresh tropical fruits

Cultural Context

Ensaymada is a cherished Filipino baking tradition Originating from Spanish colonial times each Filipino baker adds their own twist Commonly topped with sweet butter and sometimes cheese or ube it is a beloved treat at celebrations and everyday moments

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Frequently Asked Questions About Recipes

→ What makes ensaymada bread so soft?

The combination of enriched dough ingredients—milk, eggs, butter, and proper kneading—creates a pillowy, tender crumb.

→ Can margarine be used instead of butter?

Yes, margarine can be used for both the dough and toppings, though butter adds a richer flavor and aroma.

→ How do you shape the bread into spirals?

After rolling the dough into rectangles, spread butter, roll into logs, and coil each into a spiral before baking.

→ Why is the dough allowed to rise twice?

Letting the dough rise twice helps develop structure and lightness, ensuring a fluffy bread after baking.

→ What is the best way to serve ensaymada?

Serve at room temperature or slightly warmed, with extra butter or alongside coffee or tea for a classic pairing.

→ Can extra toppings be added?

Yes, some enjoy adding grated cheese or a touch of condensed milk on top for extra richness and flavor.