Cheesy Ensaymada Recipe

This melt-in-your-mouth treat is best served with a cup of hot choco.

Everyone’s favorite bun is made extra delicious thanks to cheese mixed into the batter. This ensaymada recipe is the perfect merienda to be shared with family and friends. Serve it with a cup of coffee or hot chocolate! Want to amp up the flavor? Add your favorite fruit jam or spread. This time-friendly recipe can be cut into two parts—make the dough in the evening then leave to proof (covered in plastic) in the refrigerator. Bake it the following day to ensure its freshness.

Cheesy Ensaymada Recipe
This melt-in-your-mouth treat is best served with a cup of hot choco.
Prep Time 4 hours
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 17


Cheesy Ensaymada Ingredients

  • 3/4 Cup water
  • 1 Table Spoon honey
  • 1/2 teaspoon Salt
  • 4 1/4 Cup all-purpose flour
  • 1/2 Cup Processed Cheese
  • 1 Table Spoon Instant yeast
  • 1 Table Spoon powdered full-cream milk
  • 6 Egg yolks only
  • 3/4 Cup sugar
  • 1/2 Cup unsalted butter
  • 1/2 Cup Butter
  • 1/2 Cup unsalted butter
  • 1/2 Cup sugar
  • quezo de bola


  • In a bowl, mix water and honey.
  • Place salt in flour and pour into a mixing bowl. Add grated processed cheese and mix using your hands to separate the particles.
  • Add the water-honey mixture and the rest of the ingredients (except softened butter).
  • In an electric mixer with a dough hook, knead for 5 minutes at low speed.
  • Transfer to an oiled bowl, cover with plastic wrap, and allow to rise (in a warm, airless room or inside a cabinet or unused oven) until it doubles in size, about 1 to 1 1/2 hours.
  • Punch down dough and scale at 60-gram portions. (See step-by-step here: How to Proof Dough)
  • Roll out each one with a rolling pin and brush with softened butter. Taking one corner, roll the dough obliquely into a cylinder and twirl, tucking the end at the bottom of the dough. Arrange on greased baking trays.
  • Cover with plastic wrap and allow to rise to almost 3 times its size (about 1 1/2 hours in a proofer; 3 to 4 hours in a warm, airless room; or about 8 hours in the refrigerator).
  • Bake in a preheated 350ºF-oven for 15 to 20 minutes or until slightly brown. Remove from the oven and cool on wire racks. Cool completely.
  • Make the topping: Beat unsalted butter with sugar until light. Butter buns and top with grated quezo de bola.
  • SELLING TIPS: • Replace half or all of the grated cheese in the dough with bits of ham or bacon for a more filling ensaymada. • In place of butter, brush the dough with coco jam, chocolate-hazelnut spread, or dulce de leche before rolling. • Make cheese rolls! Roll the dough out into a rectangle and place a slice of cheese in the center. Wrap the cheese, folding the sides inward first before rolling. Proof and bake seam side down.
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