Soft Ensaymada Recipe - Foolproof No Mixer Filipino Bread
This soft Ensaymada recipe is made completely by hand - no mixer needed! Cornstarch helps create an extra soft and fluffy crumb, while vegetable shortening keeps the bread light and tender. Finished with creamy butter topping, sugar, and grated cheddar cheese, these homemade Filipino Ensaymada are perfect for breakfast, merienda, or special occasions.
Ingredients
For the Dough
- 2¼ cups all-purpose flour
- 4½ tablespoons cornstarch
- ⅓ cup white sugar
- ½ teaspoon table salt
- ¾ cup evaporated milk
- 1 large egg
- 3 tablespoons vegetable shortening do not melt
- 1½ teaspoons instant yeast
- ¼ cup warm water
- 1 tablespoon white sugar for blooming
For the Toppings
- 40 grams butter softened
- 1 tablespoon evaporated milk
- Grated cheddar cheese
- White sugar
Instructions
- Combine warm water, yeast, and 1 tablespoon sugar. Let bloom for 5–10 minutes.
- In a large bowl, mix the flour, cornstarch, sugar, and salt.
- Add the evaporated milk, egg, and bloomed yeast mixture.
- Mix until combined using your hand.
- Add the vegetable shortening. Mix again.
- Knead for 10–15 minutes until the dough becomes smooth. It may not be perfectly smooth because of the cornstarch, which is normal.
- Lightly grease the dough with cooking oil.
- Cover and let rise for 1–2 hours or until doubled.
- Divide into 14 equal pieces (about 60 grams each).
- Shape each into a ball.
- Grease the Ensaymada molds with butter or oil.
- Place the dough into the molds.
- Cover and let rise again for 30 - 45 minutes or until doubled.
- Lightly mist the dough with water before baking.
- Bake in a preheated oven at 170°C (338°F) for 16 - 20 minutes.
- Cool the bread for about 20 minutes.
- Beat the softened butter until light and fluffy.
- Add the evaporated milk and beat again until smooth.
- Spread the butter mixture over each Ensaymada.
- Roll the top on sugar; sprinkle grated cheddar cheese.
- Serve and enjoy!