A traditional Filipino snack can easily be recreated in your home. When making this snack, keep in mind that you can never have it rise too long. The longer you rise the dough for, the ensaymada will be even fluffier.


Recipe Summary

20 mins
15 mins
2 hrs 30 mins
3 hrs 5 mins
30 ensaymada


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.

  • Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.

  • Place dough into a greased bowl and let rise until doubled in size, about 2 hours.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.

  • Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.

  • Remove from the oven and brush warm tops with melted butter, dust with sugar, and sprinkle with Cheddar cheese. Serve warm.

Nutrition Facts

155 calories; protein 2.7g; carbohydrates 17.6g; fat 8.3g; cholesterol 73.4mg; sodium 135.5mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
I ended up adding more flour (probably close to 7cups ??) because I didn’t realize how sticky the dough could be and still turn out to be good. I was scared I ruined them, but the end result was delicious & fluffy even with the added flour and all the extra help from the kids! We let them rise for close to 2hrs after placing in muffin tins before baking, simply because we went out to play. Reminds me of the ones from Goldilocks! Thanks for the recipe! Read More