Ensaymada - Filipino Sweet Pastry

Rise and shine everyone!! its the weekend and i loveeeee it.. danggg did i miss yesterday's super duper date?? honestly?? i didnt even realise till it was too late.. blahhh.. so ok... Ensaymada... do we hv any pinoy readers?? i wud love to tell a little story abt this bread.. Lisa, my helper was talking to me abt it last wed and i thought maybe its a good idea for me to prepare it the next time she comes to clean up our place.. sure enough.. yesterday right after i put Sonia to bed.. i took out my best buddy Mr BM.. talked to it nicely and voila.. after 2hrs.. both Lisa and I were munching on it with a cuppa.. both for a change werent talking while eating except u cud hear Lisa mumbling.. "I love it... love it!!" every single time she took a bite hahaha

Ensaymada is a Filipino sweet bread originally from Majorca, Spain where they are called Ensaimada. The roots of this pastry though come from the Arabic occupation of the Ibizan peninsula from 740 to 1235AD and the explorations of the Arab world by the Spanish and Portuguese. Some believe that the roots of this pastry are Castilian (South-Eastern Spain) as the word saín, is the Castilian medieval word for lard. In Spain this sweet pastry is made of Lard - so be aware! Then again the Arabic word for butter was "saim" which seems to fit better to the name as it was originally made from butter. (So confusing..)

The idea of the Castilians at that time to use lard instead of butter was the idea of the Catholic church to encourage their people to eat pork products to eradicate the arab influences in the region... sigh

By the time the recipe reached the Philippines the recipe was back to its origins by using butter. These snail-like sweet breads are dusted in sugar and popular throughout the Philippines. They are buttery, cheezy, soft, milky, and go excellent with your afternoon coffee.. we all loved it!

I had wanted to use the many Ensaymada recipes which can be found online but being javanese and all that; plus Lisa told me that i can use any sweet bread recipe..i decided to use an Indon recipe.. exclude the coconut stuffing altogether .. added butter, sugar and also cheddar cheese to my bread.. so heres the recipe which i tweaked..

500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt

For filling
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated

Lisa was around to take pics of me preparing my bread.. she later helped me to dip it into sugar..

1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - mine weigh 50g each
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot. Share and Enjoy!

The video below shows u how to do the spiral Ensaymada shape..

Okies.. lastly these beauties kept me busy last Thursday.. wasnt too happy with the end product tho.. will share recipe once i get the right texture that i want and oh i also baked two apple crumble pies on the same day eventho i was feeling a little off.. :o(

Hv a wonderful and fun weekend everyone.. be safe!


Torviewtoronto said...

this looks yummy looks wonderful

CTZee said...

K. Rima!!!! It's been a looong time since you bake bread. I'm a crazy bread-lover (I know you do too hehehe) & I'll be baking this very soon. You hv way too much energy & patience in the kitchen, plz send yr energy my way boleh? ;) Bon weekend!

Eiyta Zarieyta S. said...

new recipe... i loike... kena cuba ni :) tapi seram part nak gulung tu... takut snail transform into unknown alien shape... hahaha

Rima said...

yes it was.. err i am gonna go downstairs now and munch on these for brekkie.. yumms!


Yang ini enak skali...liat fotonya rasanya mau langsung digigit aja...

Rima said...

where in the world hv u been girl!!! lahhh dah lama tak dengar berita! memang dah lama betul tak buat bread padahal ku makan bread every single day hahaha

I sekarang suka banget beli frozen ones fm swiss bakery so kira my BM took a long holiday lah..

Memang sedap and u shud try.. i got 16pcs out of this recipe and setelah ku bahagi bahagi kan ade balance 4.. akan ku buat myself a cuppa and ngap kejap lagi hehe

Rima said...

Yep a newbie indeed.. i usually will try to share new recipe so that my readers will hv something new to try out.. enjoy pintal pintal ok.. harus think of snail snail snail baru menjadi snail tu haha

Rima said...

muahaha hati hati nanti kalau langsung dibikin.. u cannot stop eating at one hehehe

Unknown said...

hi rima!

can i just use any sweet buns recipe? or yg ni mmg khusus for this recipe?
cant wait to pintal2 ahaks :D

Art lover, cinnamonworldofcolours said...

T.q Rima...
Was wondering what to munch for tea!
Dah kecap2 mulut...

Anonymous said...


I've tried your roti sobek and will definitely try this. Always enjoy reading your blog especially when as in here you did a write up on the origins of the bun. Oh ya, tried several other of your recipes and they turn out wonderful. Tq girl.
By the way your photos of your holidays are really awesome, especially the recent Beijing trip...Autumn my fav time. Oh and the pictures that you took of the Jonker street of Melaka that is nice as well!

milena said...


hasnida said...

tgh buat ni... tp lupa pulak nak letak melted butter n sugar kt dlm td... huhuhu... x tau ape rase...

Anonymous said...

Just a suggestion: perhaps you would like to take some photos of your 'creation' on some english bone china...i think they would really look nice and pretty on them.

Hesti HH. said...

Wow, the bread look so amazing. I never made this before, thanks for sharing the recipe and step by step pictures. Can't wait to make it!!

maza said...

hi k rima, i ve been your silent reader all the while. baru hari ni nak bersora. you punya resepi sume best .. sume pun dlm list nak buat .. hehe .. cuma kekdang tak terbuat je

tapi bake roti tak pernah try .. ada rs inferior nak bake roti ..kehkehkeh ..

anyway .. this one really looks super yummy la

Rima said...

Salam everyone!

Ratna u can use any sweet bun recipes yg u suka ok.. but if u nak follow ori u need to follow theirs.. pakai susu cair lagi..

Art lover
hehehe dah ngap belum?

can u leave down ur name? yes thank u!


amacam?? ok tak??

can u leave down ur name pls? english bone.. hehe will do :op

u shud.. its yummy dehhh

welcome welcome.. tak susah mana pun.. si bread maker yg buat kerja yg berat berat hehe

Yan said...

Salam Rima, yg tu meringue cookies ke? After making tons of ur crunchy choc chip cookies, i have bout 10 white eggs in the fridge. Later u share the recipe eh. Somehow making meringue cookies are lot less scary than making macarons. And i definitely trust your recipe. Always.

Rima said...

Salam Yan
yep thats meringue.. i will share recipe once i dah dapat the right texture yg i nak.. after that batch i belum try buat lagi.. will probably do it this week since i hv a few macs orders to fulfill..

Yan said...

Rima, how long can we keep egg whites in the fridge? I dah throw away 10-20 biji egg whites after kept them for a mth or so. Lama beno, takut nak guna dah.

KG said...

i really should attempt making breads such as this! hehe!

Mama said...

hai kak...lame tak update ngan u..well, i've tried some of ur cakes..choc nutella marble n lemon cake...its turn well a bit..he he he.. coz keyakinan mengatasi segala nya..ha ha ha ha....thnx for d nice recipe...this is look tastefull.. nak try gak nanti....

Rima said...

Hmm can tahan lama since u letak kan dia kat freezer.. i dont know the exact thingy cos selalu my egg white kehabisan.. now i hv like 4 big tupperware of egg white in my freezer.. masa raya kemarin i throw away all my egg white in the freezer and replenished with the new ones.

Rima said...

i am so happy to hear that.. noga moga dgn keyakinan diri and kekuatan semangat.. u will be a better baker insyallah

Anonymous said...


Baked the ensaymada. Turned out good. Only that I did not get the nice snail like spiral. The dough rise to the extent somehow the dough turn like a normal bun.But the bun was soft and really nice to eat.

Could you advise me where I went wrong? Any tips on how to get the spiral effect?

TQ really appreciate for your answers


ana said...

salam Rima, nak tanya camne u humbankan bahan2 dlm bread maker? nak kena ikut steps kat atas tu ke? terguda i dgn roti spiral ni.. tenkiu rima.

ana said...

salam rima, nak tanya mcmana wat guna BM? kena ikut steps di atas gak ke?

Rima said...

cau u pls sign off with ur name? tks! i follow how its done in the video..

Rima said...

first i letak water.. then melted butter, sugar, salt, egg yolks.. once done u add flour, bread improver and also yeast.. then u press ON.. after an hr.. u take it out.. tumbuk tumbuk to keluar kan angin and u can start to bagi bagi kan.. thats it

I think different BM diff caranye.. this is how it is with mine

Anonymous said...

Hi Rima,
I dun have a bread maker.
Can I use my mixer to mix the dough?

Rima said...

the method that i attach with this recipe is not for BM

Nuraini said...

Hi Kak Rima,
Thanks! I bought a bread maker yday! Hahaha. But I havent tried it out yet. Thinking of using the quick dough function. I will still need to let it rise after cutting the dough and placing it in paper cups? I'm scared to try out cos I'm afraid I'll get the wrong method. I really would like to try baking this bread.

About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..