Best Crispy Filipino Ensaymada

Best crispy filipino ensaymada delivers a soft, sweet, and golden-baked treat. I’ve made this many times and know the secret to perfect texture. The melt-in-your-mouth layers and crispy edges make it irresistible. Try it with my easy chicken shawarma for a complete meal. If you love recipes like this, you’ll also enjoy Easy Homemade Chicken Shawarma Recipe for Dinner and Easy Southern Honey Butter Cornbread Poppers Recipe.

What You'll Need for Best Crispy Filipino Ensaymada

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 package active dry yeast (2 1/4 tsp)
• 1 1/4 cups warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup shredded coconut (optional)
• Optional: Coconut flakes
• Optional: Sliced almonds
• Optional: Cinnamon sugar
• Optional: Chocolate drizzle

How to Make Best Crispy Filipino Ensaymada

1. Mix dry ingredients: In a large bowl, combine flour, sugar, yeast, and salt.
2. Add wet ingredients: In a separate bowl, mix warm milk, melted butter, egg, and vanilla extract.
3. Combine and mix: Pour wet ingredients into dry ingredients. Mix until a dough forms.
4. Knead dough: Knead on a floured surface for 5–7 minutes until smooth.
5. Let rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
6. Shape and rest: Punch down dough, divide into 12 portions, shape into balls, and let rest for 15 minutes.
7. Roll and shape: Roll each ball into a 4-inch circle and place on parchment-lined baking sheets.
8. Bake: Bake at 375°F (190°C) for 12–15 minutes or until golden brown.
9. Make butter frosting: In a bowl, beat softened butter, sugar, and vanilla until smooth.
10. Apply frosting: Spread frosting on cooled ensaymada. Add optional toppings if desired.

Storing & Reheating Best Crispy Filipino Ensaymada

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make dough up to 24 hours in advance and bake when ready.

Freezing Best Crispy Filipino Ensaymada

Freeze in a sealed bag for up to 2 months.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F (175°C), bake for 5–7 minutes. Microwave: Wrap in a paper towel and microwave for 10–15 seconds.

Recipe Notes

• Chef tip: Let the dough rest after shaping for better rise and texture.
• Best substitution: Use almond milk if you're dairy-free.
• Make-ahead: You can bake the bread ahead of time and reheat before serving.
• Scaling: Double or triple the recipe for larger batches.
• Troubleshooting: If the bread is too dense, check that your yeast is active.

Best Crispy Filipino Ensaymada

⏱

Prep

20 mins

🍳

Cook

15 mins

⏳

Total

35 mins

🍽

Serves

12 servings

Ingredients

Main Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 package active dry yeast (2 1/4 tsp)
• 1 1/4 cups warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt

Seasonings

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup shredded coconut (optional)

Optional Toppings

• Coconut flakes
• Sliced almonds
• Cinnamon sugar
• Chocolate drizzle

Instructions

1. Mix dry ingredients: In a large bowl, combine flour, sugar, yeast, and salt.
2. Add wet ingredients: In a separate bowl, mix warm milk, melted butter, egg, and vanilla extract.
3. Combine and mix: Pour wet ingredients into dry ingredients. Mix until a dough forms.
4. Knead dough: Knead on a floured surface for 5–7 minutes until smooth.
5. Let rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
6. Shape and rest: Punch down dough, divide into 12 portions, shape into balls, and let rest for 15 minutes.
7. Roll and shape: Roll each ball into a 4-inch circle and place on parchment-lined baking sheets.
8. Bake: Bake at 375°F (190°C) for 12–15 minutes or until golden brown.
9. Make butter frosting: In a bowl, beat softened butter, sugar, and vanilla until smooth.
10. Apply frosting: Spread frosting on cooled ensaymada. Add optional toppings if desired.

Notes

• Chef tip: Let the dough rest after shaping for better rise and texture.
• Best substitution: Use almond milk if you're dairy-free.
• Make-ahead: You can bake the bread ahead of time and reheat before serving.
• Scaling: Double or triple the recipe for larger batches.
• Troubleshooting: If the bread is too dense, check that your yeast is active.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 2 months.
• Oven reheat: Preheat oven to 350°F (175°C), bake for 5–7 minutes.
• Microwave reheat: Wrap in a paper towel and microwave for 10–15 seconds.
• Make ahead: Make dough up to 24 hours in advance and bake when ready.

Nutrition Per Serving

• Calories: 250
• Protein: 4g
• Fat: 8g
• Carbs: 35g
• Fiber: 1g
• Sugar: 12g
• Sodium: 200mg
• Cholesterol: 50mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Crispy Filipino Ensaymada FAQs

A Warm Final Note

I can’t wait for you to try Best Crispy Filipino Ensaymada and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!