It’s simple to make a classic Filipino snack at home. It’s important to remember that this snack can never rise for too long when creating it. The ensaymada will be even fluffier the longer the dough is allowed to rise.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 30 |
| Yield: | 30 ensaymada |
Ingredients
- 1 ½ tablespoons active dry yeast
- 1 tablespoon white sugar
- 1 cup warm water, divided
- 8 egg yolks
- 3 cups all-purpose flour, or more as needed
- 1 cup white sugar
- 1 cup melted butter, divided
- ½ cup milk
- 1 teaspoon salt
- 1 tablespoon melted butter, or as needed
- 1 tablespoon white sugar, or as needed
- ¼ cup grated Cheddar cheese, or as needed
Instructions
- 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
| Calories | 155 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 136 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These little guys were so fun to make! The cheese was such a surprise, but they would have been much too sweet without it.
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!