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Handheld smartphone photo of a single Classic Filipino Ensaymada bun on a white plate. (Filipino Ensaymada Recipe)

Filipino Ensaymada Recipe: The Fluffiest Spiraled Brioche with Rich Buttercream

Master the Filipino Ensaymada Recipe with this professional guide to making airy brioche buns topped with a thick layer of whipped buttercream and a mountain of finely shredded sharp orange cheddar cheese.
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Prep Time 2 hours 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes
Servings: 12 buns
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ensaymada Dough
  • 500 g Bread Flour Approx 4 cups
  • 240 ml Whole Milk Warm, 1 cup
  • 100 g Granulated Sugar 1/2 cup
  • 7 g Instant Yeast 1 packet
  • 4 Large Egg Yolks Room temperature
  • 115 g Unsalted Butter Softened, 1/2 cup
  • 5 g Sea Salt 1 tsp
Topping & Finish
  • 115 g Unsalted Butter Softened, 1/2 cup
  • 120 g Powdered Sugar 1 cup
  • 15 ml Heavy Cream 1 tbsp
  • 200 g Sharp Orange Cheddar Finely shredded

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Rolling Pin
  • 1 Fine Mesh Grater For finely shredded cheese
  • 2 Baking Sheet Lined with parchment

Method
 

Dough Preparation
  1. Mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add yolks and half the flour. Gradually add remaining flour and salt. Incorporate softened butter one tablespoon at a time while kneading with a dough hook for 8-10 minutes.
  3. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours or until doubled.
Shaping and Baking
  1. Divide dough into 12 pieces. Roll each into a thin rectangle, roll into a log, then coil into a spiral. Place on baking sheet.
  2. Cover and let rise for 45-60 minutes until puffy.
  3. Egg wash and bake at 350°F (175°C) for 15-18 minutes until golden-brown.
Assembly
  1. Whip butter and powdered sugar with cream until pale and fluffy.
  2. Spread a thick layer of frosting on cooled buns and pile high with finely shredded cheddar.

Notes

Use room temperature ingredients for a smooth dough emulsion.
Don't overbake, or the buns will lose their characteristic softness.