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Course Dessert, Snack
Cuisine Filipino
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings 16


  • 1 cup milk
  • cup sugar
  • ½ cup shortening -softened to room temperature
  • 1 envelope instant yeast
  • ¼ cup warm water
  • 3 ½ cup flour
  • 3 egg yolks
  • ¼ tablespoon salt
  • ¼ cup butter - softened to room temperature- for brushing

For Topping

  • ½ cup butter - softened to room temperature
  • ½ cup powdered sugar
  • 1 cup Kraft cheese or other grated cheese


  • In a mixing bowl, mix together milk, shortening, sugar and salt.
  • Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
  • Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
  • Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
  • Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
  • Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
  • Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
  • Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
  • Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
  • Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
  • Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.


From: Foxy Folksy