From the recipe collection
Ensaymadang Sebulan
Macabebe-style small ensaymadas with a feathery buttery crumb, light sugar coating, and enough cheese to balance the richness.
- Prep time
- 35 min plus rising
- Cook time
- 18 min
- Yield
- Makes 12
- Audio recipe
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Ingredients
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Method
- Combine flour, sugar, yeast, and salt, keeping salt away from a direct pile of yeast.
- Add warm milk, eggs, vanilla, and half the butter; mix until no dry flour remains.
- Knead 10–12 minutes, adding the remaining butter gradually, until the dough stretches thin without tearing.
- Cover and let rise until doubled, about 60–90 minutes depending on room temperature.
- Divide into 12 pieces, roll each into a rope, brush lightly with butter, and coil loosely in greased molds.
- Proof until very puffy and the dough springs back slowly when touched.
- Bake at 175°C for 15–18 minutes, stopping while the tops are pale golden and centres reach 88–93°C.
- Cool until warm, brush with butter, dip lightly in sugar, and finish with grated cheese.
