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This article will provide you with some information on Ensaymada, a sweet bread roll made from mashed potatoes, shortening, and bread flour. This pastry product originated in the Balearic Islands and is now popular throughout the Philippines and Southwestern Europe. Written accounts of ensaimada date back to the 17th century. The main ingredients in this pastry are bread flour, mashed potatoes, eggs, and shortening.
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins
Course Dessert
Cuisine Filipino
Servings 16 piecies
Calories 165 kcal


For the tangzhong:

  • 1/2 cup milk
  • 2 tbsps flour

For the dough:

  • 4 cups 480 grams flour
  • 1 tbsp yeast
  • 1 tsp salt
  • 110 grams 1/2 cup sugar
  • 4 egg yolks large
  • 1/2 cup milk
  • 57 grams 1 stick butter, softened

For the filling:

  • 57 grams 1 stick butter, melted

For the toppings:

  • 57 grams 1 stick butter, softened
  • 220 grams 1 cup sugar
  • 100 grams grated cheese


For the tangzhong:

  • Mix flour and milk in a small saucepan.
  • Over low heat, whisk the mixture until it thickens like paste and slightly pulls away from the pan.
  • Set aside to cool.

For the dough:

  • Mix the flour, yeast, salt, and sugar.
  • Carefully add the tangzhong and the eggs. Knead slowly until somewhat combined. Cover with plastic and let it rest for 10 minutes.
  • Add the milk while kneading. The dough will be very soft and sticky.
  • Add the butter and continue to knead the dough until smooth and shiny.
  • Transfer to an oiled bowl and cover with plastic. Let it rest for 2 hours or until the dough has doubled in size.
  • Once the dough has doubled in size, take it out of the bowl and punch it down to remove the air.
  • Divide the dough into 16 pieces. Meanwhile, pre-heat the oven to 180C/350F.
  • Take 1 piece and form it into a ball. The rest of the dough pieces should be covered with a damp towel.
  • Flatten the ball with a rolling pin and shape it into a roughly rectangular shape.
  • Brush some melted butter. Roll the dough tightly, with the long side facing towards you.
  • Once the dough has been rolled into a rope, coil it around, tucking the ends at the bottom.
  • Repeat with the rest of the dough pieces. Let the dough rest for 10 minutes.
  • Bake for 12-15 minutes or until golden brown.
  • Remove from the oven and let cool for 10 minutes.
  • Brush the tops with softened butter. Generously sprinkle sugar and grated cheese before serving.



You can also add some sugar for the filling.
I didn’t use any egg or milk wash before baking.
Most local panaderias in the Philippines use margarine, instead of butter, for the topping.
Keyword bread rolls