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Classic Filipino Ensaymada

groups12 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 23 minsscheduleTotal: 83 minsoutdoor_grillBaked
Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Active Cooking
00:00:23

In a bowl mix together 1 cup warm milk (250ml), 1 whole egg, 1 egg yolk, 3 tbsps sugar (45g), and 2 tsp instant yeast (6g). Add 3 and 1/2 cup bread flour (430g) and 1 tsp salt (5g). Mix until the dough forms. Add 1/4 cup unsalted butter (55g), mix until fully absorbed.

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Watch out

Add the butter only after the dough has come together, otherwise the flour cannot hydrate properly and the dough will become a sticky mess.

Ingredients:warm milk (1 cup)whole egg (1 piece)Egg Yolk (1 piece)sugar (45 g)Instant yeast (6 g)Bread flour (430 g)Salt (5 g)Unsalted butter (55 g)
Tools:spatulabowlwhisk
02
Waiting Time
00:01:33

Transfer dough to a floured counter. Knead until smooth and elastic, around 7 minutes. Smooth into a ball and coat with 1 tbsp oil. Place in a bowl and cover for 40-50 minutes or until doubled in size.

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Watch out

Do not skip kneading until the dough is elastic, otherwise the gluten structure won't develop and the buns will turn out dense instead of fluffy.

Ingredients:oil (1 tbsp)
Tools:kitchen towelbowl
03
Waiting Time
00:02:22

Punch the dough to release gas. Divide into 12 equal pieces. Smooth each into a ball. Bench rest for 10 minutes.

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Watch out

Do not skip the bench rest time, otherwise the dough will spring back and be too tight to roll out easily.

Tools:bench scraper
04
Active Cooking
00:03:19

Roll out and flatten each dough ball lengthwise. Roll tightly into a log. Pinch the edges to seal. Form into a coil-like shape. Place in a lined baking sheet pan and cover for 30 minutes until doubled in size.

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Watch out

Pinch the seam tightly to seal, otherwise the coil will unravel and open up during baking.

Tools:baking sheetrolling pin
05
Active Cooking
00:04:06
warningStay safe

Use oven mitts when putting the baking tray into and taking it out of the hot oven, otherwise the high heat will cause severe burns.

Preheat oven for 15 minutes at 180C/350F. Brush risen ensaymada with 30ml milk and bake for 20-25 minutes or until light golden.

local_fire_department180C / 350F, 20 to 25 minutes
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Watch out

Do not overbake the buns, otherwise they will dry out and lose their soft texture.

Ingredients:Milk (30 ml)
Tools:ovenpastry brush
06
Active Cooking
00:04:24

Let it cool down for 10 minutes. Then brush each with 60g softened butter. Dredge in 100g granulated sugar.

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Watch out

Do not brush the butter while the buns are boiling hot, otherwise the butter will melt away completely instead of clinging to the surface.

Ingredients:softened butter (60 g)granulated sugar (100 g)
Tools:cooling rackpastry brushbowl
07
Active Cooking
00:05:10

Serve and enjoy this soft and fluffy classic ensaymada.

Tools:plate

groceryAll Ingredients

warm milk1 cup
whole egg1 piece
Egg Yolk1 piece
sugar45 g
Instant yeast6 g
Bread flour430 g
Salt5 g
Unsalted butter55 g
oil1 tbsp
Milk30 ml
softened butter60 g
granulated sugar100 g

blenderAll Tools Needed

spatulabowlwhiskkitchen towelbench scraperbaking sheetrolling pinovenpastry brushcooling rackplate