Imagine a brioche so soft it barely exists. Now paint it purple with sweet, nutty ube. Then drown it in butter, blanket it in cheese, and dust it with sugar. That’s ensaymada. That’s happiness.
This is the Filipino pastry that ruins all other pastries. Fluffy. Buttery. Sweet-salty-crunchy in every bite. Make them for Christmas, birthdays, or a random Tuesday. Just make them.
Make the Dough
Mix flour, sugar, yeast, and salt. Add warm milk and egg yolks. Knead until combined.
Gradually add softened butter. Knead for 8–10 minutes until smooth and elastic.
Cover and rise for 1–1.5 hours until doubled.
Mix the Ube Swirl
Stir ube halaya and 2 tablespoons softened butter until smooth and spreadable.
Shape the Ensaymadas
Punch down dough. Divide into 8 balls. Rest for 10 minutes.
Roll each ball into a long rope (12 inches). Flatten slightly.
Spread a thin layer of ube mixture over the rope. Roll up like a snail.
Tuck the end underneath. Place in greased muffin cups or ensaymada molds.
Second Rise
Cover and rise for 30–45 minutes until puffy.
Preheat oven to 375°F (190°C).
Bake & Top
Bake for 12–15 minutes until golden on top.
Brush hot ensaymadas generously with melted salted butter.
Dredge in grated cheese and sugar. Add an extra ube drizzle if you’re extra.
Serve warm. Watch them vanish.
Summary
Prep Time: 30 minutes | Rise Time: 2 hours | Bake Time: 15 minutes
Yield: 8 ensaymadas
Difficulty: Medium (soft dough, big payoff)
Storage Notes
Ensaymadas are best day-of, still warm from the butter bath. But here’s the backup plan.
- Room temp: Store in an airtight container for up to 2 days. Reheat at 300°F for 5 minutes.
- Fridge: Not recommended. Cheese gets weird. Bread dries out.
- Freezer (baked, un-topped): Freeze without butter/cheese/sugar for up to 2 months. Thaw, reheat, then brush with butter and add toppings fresh.
- Pro tip: Make the dough ahead. After shaping, refrigerate overnight. Bring to room temp (45 min), then bake. Fresh ensaymadas with zero morning chaos.
