Mary Grace Ensaymada Recipe
This Mary Grace Ensaymada Recipe creates fluffy buttery rolls topped with sugar and cheese for a classic Filipino bakery-style treat.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Stand mixer (optional but helpful)
- Baking pan or muffin tins
- Knife
- Pastry brush
- Kitchen towel
- Cooling rack
Ingredients
For the Dough
- 4 cups bread flour
- 1 packet active dry yeast 2 1/4 teaspoons
- 3/4 cup warm whole milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 large egg yolks
- 1 whole egg
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup softened unsalted butter
- 1/3 cup granulated sugar
- 1 cup grated cheddar cheese
Instructions
Step 1: Activate the Yeast
- In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar.
- Let it sit for about 5 to 10 minutes until the mixture looks foamy.
- If nothing happens, the yeast may be old or the milk may have been too hot. I’ve done both before.
- The milk should feel warm, not hot.
Step 2: Mix the Wet Ingredients
- Add the melted butter, remaining sugar, egg yolks, whole egg, vanilla extract, and salt.
- Whisk everything together until smooth.
- The mixture will smell buttery and slightly sweet already.
Step 3: Add the Flour
- Slowly add the bread flour, about one cup at a time.
- Mix until a soft dough forms.
- Once the dough starts pulling away from the bowl, knead it for about 8 to 10 minutes.
- You can do this by hand or with a stand mixer.
- The dough should become smooth, stretchy, and slightly tacky but not overly sticky.
- I noticed adding too much flour too quickly makes the rolls heavier later.
Step 4: First Rise
- Place the dough into a lightly greased bowl.
- Cover it with a kitchen towel and let it rise in a warm spot for about 1 1/2 hours or until doubled in size.
- The first time I made this during winter, the dough barely moved because my kitchen was freezing.
- Now I usually place the bowl near the oven while it preheats slightly nearby.
Step 5: Shape the Dough
- Punch down the risen dough gently.
- Divide the dough into 12 equal portions.
- Roll each piece into a rope shape, then coil it loosely like a spiral.
- Place each shaped dough piece into a greased muffin pan or baking pan.
- Don’t worry if the shapes aren’t perfect.
- Mine almost never match exactly.
Step 6: Second Rise
- Cover the shaped dough again and let it rise for another 30 to 45 minutes.
- The rolls should puff up noticeably.
- This second rise helps create the soft bakery-style texture.
Step 7: Bake the Ensaymada
- Preheat your oven to 350°F.
- Bake the ensaymada for 16 to 18 minutes or until lightly golden on top.
- You don’t want them too dark.
- The tops should stay fairly soft and pale golden.
- The smell during baking is honestly incredible. Warm butter and sweet bread fills the whole kitchen.
Step 8: Cool Slightly
- Let the ensaymada cool for about 10 minutes.
- If you spread the butter topping while they’re too hot, everything melts completely off.
- I learned that the messy way.
Step 9: Add the Toppings
- Spread softened butter generously over each roll.
- Sprinkle sugar over the butter, then top with grated cheddar cheese.
- The butter melts slightly into the bread while the sugar gives a little crunch.
- That sweet and salty combination is what makes this Mary Grace Ensaymada Recipe so good.
Notes
- Use freshly grated cheese for better texture.
- Bread flour creates softer rolls than all-purpose flour.
- Let the dough rise in a warm place without drafts.
- Brush the pans lightly with butter for extra flavor.
- Slightly underbaking is better than overbaking here.
- Store leftovers in an airtight container so they stay soft.