Name: Super Soft Cream Cheese Ensaymada with Homemade Bread Improver
Prep time: 45 min
Cook time: 18 min
Total time: 63 min
Yield: 9 servings
Cuisine: Filipino
Ingredients: 2 Instant Dry Yeast - Active dry or instant; 1 tbsp White Sugar - To feed yeast starter; 1 cup Warm Milk - Lukewarm, 105°F; 250 All Purpose Flour - For the sponge base; 250 All Purpose Flour - Second addition; 2 tbsp Powdered Milk - Enhances milky richness & crumb texture; ¼ tsp Salt - Fine salt; 137 Sugar - Granulated; 120 Egg Yolks - For velvety brioche texture; 70 Butter - Softened; All Homemade Bread Improver Sponge - Prepared above; 200 Cream Cheese - Softened; 100 Butter - Unsalted, softened; 175 Powdered Sugar - Sifted; ¼ tsp Salt - Balances frosting sweetness; ½ tsp Vanilla Extract - Pure vanilla; 2 tbsp Milk or Heavy Cream - For spreadable silkiness; 1 Cheddar Cheese - Shredded on top

A bakery-grade Filipino ensaymada utilizing a two-stage sponge dough bread improver method for cloud-like tenderness, finished with cream cheese glaze and shredded cheddar by Bake N Roll.

Ever wonder how professional commercial bakeries achieve that signature feathery, melt-in-the-mouth crumb in their ensaymadas without buying artificial chemicals? Bake N Roll reveals the artisan secret: a 100% natural, homemade sponge dough that acts as a natural bread improver and softener!

By fermenting a pre-dough sponge of warm milk, yeast, and flour before introducing rich egg yolks, powdered milk, and butter, the gluten relaxes, enzymatic activity peaks, and moisture retention skyrockets. The result is a golden spiral bun that stays irresistibly soft for days, crowned with rich cream cheese frosting and savory cheddar cheese.

Why the Sponge Method Works: Allowing yeast to pre-ferment in milk develops organic acids that naturally condition wheat proteins. It enhances bread volume, eliminates doughiness, and keeps the ensaymada tender without commercial additives.

Pro Baking Notes from Bake N Roll

Gentle Oven Temperature: Bake at 150°C (300°F) for 15 to 18 minutes. A moderate baking temperature prevents the high sugar and egg content from browning too quickly while preserving maximum interior moisture.
Avoid Over-Proofing: Keep a close eye on the final rise. Over-proofing makes the bread taste sour and causes the delicate spiral structure to collapse in the oven.
Rich Powdered Milk Addition: Adding 2 tablespoons of dry milk powder to the second dough adds rich milky aroma and tenderizes the crumb.

Cooking Progress Step 1 of 5

Step 1

1. Make the Bread Improver (Sponge)

In a mixing bowl, combine 2 tsp instant yeast, 1 tbsp sugar, and 1 cup warm milk. Let bloom for 5 minutes until frothy. Add 250 grams all-purpose flour and mix until a soft sponge forms. Cover and let rise for 35 minutes until doubled in volume and bubbly.

CHEF'S TIP / PRO NOTE

This natural pre-ferment conditions the dough for exceptional softness without store-bought chemical bread improvers.

Step Timer

35:00

Step 2

2. Mix the Main Dough

To the risen sponge, add the second 250g flour, milk powder, salt, 137g sugar, and 7 egg yolks. Knead on low to medium speed. Add 70g softened butter and knead until smooth, glossy, and elastic.

CHEF'S TIP / PRO NOTE

Incorporate the butter gradually after flour is absorbed to allow optimal gluten formation.

Step Timer

12:00

Step 3

3. Divide and Shape Ensaymadas

Divide dough into 12 equal portions. Flatten each into a strip, brush lightly with softened butter, roll tightly into a rope, and coil into classic ensaymada spiral buns. Place in greased tins or baking trays.

CHEF'S TIP / PRO NOTE

Resting dough portions for 5 minutes before rolling makes them easier to stretch without snapping back.

Step Timer

15:00

Step 4

4. Proof and Bake at 150°C

Cover loosely and proof until doubled in volume (around 30-45 minutes). Preheat oven to 150°C (300°F). Bake for 15 to 18 minutes until golden and springy to touch.

CHEF'S TIP / PRO NOTE

Do not overbake to prevent the crumb from drying out.

Step Timer

18:00

Step 5

5. Cream Cheese Frosting & Cheddar Snow

Beat cream cheese, butter, powdered sugar, salt, vanilla, and 2 tbsp cream until creamy. Spread generously over cooled ensaymadas and top with a thick blanket of shredded cheddar cheese.

CHEF'S TIP / PRO NOTE

Keep frosted ensaymadas in an airtight container to keep them soft and fresh!

Step Timer

10:00

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