The first time I pulled a batch of golden, buttery ensaymada from my oven, the entire kitchen filled with a sweet, yeasty perfume that instantly transported me. It was a scent of warm memories and Sunday mornings, a promise of the soft, fluffy, and decadently cheesy bread to come. I had been searching for that perfect balance of a rich, tender crumb and a slightly sweet, melt-in-your-mouth quality, and after a few trials (and a couple of delicious errors), I finally landed on this classic recipe. Making ensaymada isn’t just baking for me now; it’s a ritual of kneading, proofing, and braiding that fills my home with an irresistible aroma and my heart with the joy of sharing something truly special.
Why You’ll Love This Recipe
You will adore this recipe because it delivers that authentic, bakery-style ensaymada experience right in your own kitchen. It guides you to a bread that’s incredibly soft and pillowy, yet strong enough to hold its beautiful coiled shape, all topped with a generous layer of butter, sugar, and cheese. I promise, the process is part of the fun, and the proud, delicious result is absolutely worth every minute.
Ingredients
- 3 ¼ cups (about 410g) all-purpose flour, plus extra for dusting
- 7g (1 packet) instant yeast
- ½ cup (100g) granulated sugar
- ½ cup (120ml) warm whole milk (about 110°F)
- 3 large egg yolks, at room temperature
- ½ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, softened, plus ¼ cup (57g) melted for brushing
- For the Topping:
- ¼ cup (57g) unsalted butter, softened
- ½ cup (50g) grated mild cheddar or queso de bola (Edam cheese)
- ¼ cup (30g) granulated sugar
Finding the right flour is key here—all-purpose gives you the perfect structure without being too heavy. I’ve tried bread flour, and it made the dough a bit too chewy. Trust me, stick with all-purpose. For the cheese topping, using a good quality, freshly grated mild cheddar makes a world of difference compared to pre-shredded bags, which contain anti-caking agents. And don’t even think about skipping the egg yolks; they are non-negotiable for that gorgeous golden color and rich, tender crumb. I learned that the hard way on my first attempt.(See the next page below to continue…)