Ensaymada Soft Filipino Sweet Bread with Cheese, Lighter Version

Name: Ensaymada Soft Filipino Sweet Bread with Cheese, Lighter Version
Prep time: 40 min
Cook time: 22 min
Total time: 3 h 2 min
Yield: 12 servings
Ingredients: 1.5 tsp active dry yeast (check it is fresh and active); 60 ml warm water (around 40 degrees C, not hot); 1 tsp coconut sugar (to activate the yeast); 200 g bread flour (plus extra for dusting); 150 g whole wheat flour (finely milled if available); 40 g coconut sugar (for the dough); 0.5 tsp fine sea salt; 2 large eggs (room temperature); 80 g plain full-fat Greek yogurt (room temperature); 60 ml warm whole milk (or unsweetened oat milk); 3 tbsp extra virgin olive oil (divided, 2 for dough and 1 for shaping); 1 tsp pure vanilla extract; 60 g plain Greek yogurt (for the topping spread); 1 tbsp raw honey (for the topping, adjust to taste); 100 g reduced-fat sharp cheddar cheese (finely grated, or use queso de bola for authenticity)

High ProteinMeal PrepNut-Free

Prep Time40 min

Cook Time22 min

Servings12

Calories198 kcal

Health Score5/10

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Ensaymada Soft Filipino Sweet Bread with Cheese, Lighter Version

Ensaymada is one of those breads that holds a very special place in Filipino hearts. Soft, pillowy, faintly sweet, and crowned with a generous dusting of salty grated cheese, it is the kind of breakfast that makes you slow down and actually enjoy your morning. Traditional recipes call for generous amounts of butter, sugar, and refined flour, which makes them delicious but not exactly a regular weekday breakfast option. This version keeps everything you love about ensaymada, the feather-soft crumb, the sweet-savoury topping, the golden spiral shape, and simply makes a few smart ingredient swaps to bring the nutrition up a notch without sacrificing that comforting, bakery-quality flavour.

The dough here uses a blend of whole wheat flour and bread flour. Bread flour keeps the structure light and stretchy while the whole wheat flour adds fibre, a subtle nutty warmth, and far more nutrients than all-purpose flour alone. Instead of loading up on butter inside the dough, a small amount of olive oil is used alongside a portion of plain Greek yogurt. The yogurt does something wonderful, it tenderises the crumb, adds a gentle tang that balances the sweetness, and quietly boosts the protein content of every single bun. Coconut sugar replaces refined white sugar for a lower glycaemic sweetness with a slight caramel depth. The result is a dough that feels rich and indulgent but is genuinely working harder for your body.

For the topping, this recipe uses a lightly sweetened Greek yogurt spread in place of a traditional buttercream, which dramatically cuts the sugar and saturated fat. A small drizzle of raw honey gives just enough sweetness to mimic that glossy coating you expect, and then comes the best part: a generous, unapologetic snowfall of reduced-fat sharp cheddar. The saltiness of the cheese against the faint sweetness of the dough is the whole magic of ensaymada, and that magic is completely intact here. Sharp cheddar actually works beautifully because a smaller amount delivers more flavour punch than a milder cheese, so you get all the impact with less of the fat. If you can find a Filipino-style hard cheese like queso de bola, that works wonderfully too and makes these feel even more authentic.

Baking these at home is genuinely satisfying. The kitchen smells incredible during the second proof and while they bake, and pulling twelve golden spirals from the oven feels like a proper achievement. These freeze beautifully, which means you can do the work once and enjoy a fresh, warming breakfast for several weeks. Pop one in the microwave for about twenty seconds straight from the freezer and it comes back to life almost magically, soft and fragrant as the day it was baked. Serve alongside a black coffee, a matcha latte, or even just a glass of cold water and you have a breakfast that nourishes you, satisfies your tastebuds, and connects you to a really beautiful food tradition.

Ingredients

Serves:12

1.5 tsp active dry yeast (check it is fresh and active)
60 ml warm water (around 40 degrees C, not hot)
1 tsp coconut sugar (to activate the yeast)
200 g bread flour (plus extra for dusting)
150 g whole wheat flour (finely milled if available)
40 g coconut sugar (for the dough)
0.5 tsp fine sea salt
2 large eggs (room temperature)
80 g plain full-fat Greek yogurt (room temperature)
60 ml warm whole milk (or unsweetened oat milk)
3 tbsp extra virgin olive oil (divided, 2 for dough and 1 for shaping)
1 tsp pure vanilla extract
60 g plain Greek yogurt (for the topping spread)
1 tbsp raw honey (for the topping, adjust to taste)
100 g reduced-fat sharp cheddar cheese (finely grated, or use queso de bola for authenticity)

Instructions

1
Combine the warm water, 1 teaspoon of coconut sugar, and the active dry yeast in a small bowl. Stir gently and leave for 8 to 10 minutes until the mixture becomes foamy and fragrant. If it does not foam, your yeast may be old and you should start with a fresh packet.
Water that is too hot kills yeast. Aim for the temperature of a warm bath, comfortable on your wrist.
2
In a large mixing bowl, whisk together the bread flour, whole wheat flour, 40g of coconut sugar, and the sea salt. Make a well in the centre.
3
Add the foamy yeast mixture, eggs, Greek yogurt, warm milk, 2 tablespoons of olive oil, and vanilla extract into the well. Mix with a wooden spoon or dough scraper until a shaggy dough forms.
The dough will look rough and sticky at first. That is completely normal with this flour blend.
4
Turn the dough out onto a lightly floured surface and knead for 10 to 12 minutes until it becomes smooth, soft, and slightly tacky but not sticky. The dough should pass the windowpane test, stretching thin without tearing. Alternatively, use a stand mixer with a dough hook on medium speed for 8 minutes.
Resist the urge to add too much flour. A slightly tacky dough makes softer buns.
5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or cling wrap. Leave to rise in a warm spot for 90 minutes or until doubled in size.
If your kitchen is cool, place the bowl inside an unheated oven with just the oven light switched on for gentle warmth.
6
Once risen, gently punch the dough down to release the gas. Divide it into 12 equal portions, roughly 65g each. Roll each portion into a smooth ball, then use your hands to roll it into a rope about 30cm long.
7
Brush or rub each rope lightly with the remaining 1 tablespoon of olive oil. Coil each rope into a spiral, tucking the end underneath. Place onto a baking tray lined with parchment paper, leaving space between each bun. Cover loosely and allow to proof for a second time for 30 minutes until noticeably puffed.
Do not rush this second proof. It is what gives ensaymada that signature soft, airy interior.
8
Preheat your oven to 175 degrees C. Bake the ensaymada for 20 to 22 minutes until the tops are a light golden colour. They should sound hollow when tapped on the bottom.
Do not over-bake. Pulling them out when they are just golden keeps the crumb moist and tender.
9
While the buns cool for 10 minutes, stir together the 60g of Greek yogurt and the raw honey in a small bowl until smooth. This is your topping spread.
10
Spread a thin layer of the honey yogurt mixture generously over the top of each warm bun. Immediately shower each one with a good amount of finely grated reduced-fat sharp cheddar. The warmth of the bun will help the cheese settle nicely into the topping. Serve straight away or at room temperature.
Grating the cheese very finely gives you that characteristic cloud-like cheese layer without needing to use as much.

Nutrition per serving

198kcal

Calories

Protein

27g

Carbs

Fat

Fibre

Sugar

178mg

Sodium

Pro Tips

✓
Use room temperature eggs and yogurt so they incorporate smoothly into the dough without tightening the gluten.
✓
Whole wheat flour absorbs liquid differently to plain flour. If the dough feels dry after 5 minutes of kneading, add warm water one teaspoon at a time.
✓
The windowpane test is your best guide for knowing when the dough is ready. Stretch a small piece between your fingers. If it forms a thin, translucent sheet without tearing, the gluten is well developed.
✓
For an extra golden colour on top, brush the buns with a light egg wash before baking.
✓
Grate the cheese fresh from a block rather than using pre-grated cheese. Pre-grated varieties contain anti-caking agents that affect how well they cling to the topping.
✓
If you want a more pronounced sweet layer, add a tiny pinch of cinnamon to the honey yogurt topping. It is not traditional but it works really well with the whole wheat dough.

Frequently Asked Questions

What is ensaymada?↓

Ensaymada is a beloved Filipino sweet bread with roots in Spanish cuisine. It is shaped into a soft coiled bun, traditionally topped with buttercream and loads of grated cheese. The sweet and salty combination is what makes it completely iconic as a Filipino breakfast or merienda snack.

Why does this version use Greek yogurt in the dough?↓

Greek yogurt adds moisture, a gentle tang, and a meaningful boost of protein to the dough without adding excess fat or sugar. It also helps keep the crumb tender for longer compared to doughs made with butter alone.

Can I make the dough the night before?↓

Absolutely. After the first rise, punch the dough down, cover it tightly, and refrigerate it overnight. The next morning, let it come to room temperature for about 30 minutes before shaping, then proceed with the second proof and baking.

Is this ensaymada suitable for high-protein diets?↓

Yes, each bun provides around 9 grams of protein, which is notably higher than a standard ensaymada. The protein comes from the eggs, Greek yogurt in the dough, and the cheddar topping.

Can I use all-purpose flour instead of bread flour?↓

You can, but the texture will be slightly less springy and chewy. Bread flour has a higher protein content which creates better gluten structure, giving ensaymada its characteristic soft but slightly bouncy crumb.

What cheese works best for the topping?↓

Finely grated reduced-fat sharp cheddar gives a great flavour hit with less saturated fat. If you want the most authentic Filipino flavour, queso de bola is the traditional choice and is worth hunting down in Asian grocery stores.

Variations

•
Ube Ensaymada
Add 2 tablespoons of ube halaya (purple yam jam) into the dough during mixing and reduce the coconut sugar by 10g. The dough turns a beautiful lavender and has a subtly sweet, earthy flavour that is very popular in the Philippines.
•
Cinnamon Honey Ensaymada
Mix half a teaspoon of ground cinnamon and a teaspoon of raw honey into the olive oil used for brushing the dough ropes before shaping. This adds a warm spiced flavour running through each spiral and works beautifully with the cheddar topping.
•
Whole Grain Seeded Ensaymada
Replace 50g of the whole wheat flour with rolled oats blended into a fine flour, and sprinkle sesame seeds or flaxseeds onto the tops before baking. This bumps up the fibre significantly and adds a pleasant nutty texture to each bun.

Substitutions

•
Bread flour → All-purpose flour (The buns will be slightly softer and less chewy but still very good. Use the same quantity.)
•
Whole wheat flour → Spelt flour (Spelt flour gives a similarly nutty flavour and good fibre content. It has a slightly sweeter taste than whole wheat.)
•
Whole milk → Unsweetened oat milk or almond milk (Either plant-based milk works well for a dairy-reduced version. Oat milk gives the richest flavour closest to dairy milk.)
•
Greek yogurt in dough → Plain coconut yogurt (Use full-fat coconut yogurt for a dairy-free dough. It contributes similar moisture and tenderness.)
•
Coconut sugar → Maple sugar or date sugar (Both are unrefined alternatives with a similar low glycaemic profile and natural sweetness depth.)
•
Reduced-fat sharp cheddar → Queso de bola or Parmesan (Queso de bola is the most traditional Filipino choice and adds an authentic salty, aged flavour. Parmesan works wonderfully for a nutty, intense topping using less quantity.)

🧊 Storage

Store cooled ensaymada in an airtight container at room temperature for up to 2 days. For longer storage, place buns in a zip-lock bag and freeze for up to 6 weeks. Reheat from frozen in the microwave for 20 to 25 seconds or in a 160 degree C oven for 8 minutes. Add the yogurt topping and cheese fresh after reheating for best results.

📅 Make Ahead

The dough can be made through the first rise, then refrigerated overnight in a covered bowl. Shape and second-proof the following morning before baking. You can also bake the plain buns ahead and freeze them without the topping, then add the honey yogurt spread and cheese fresh after warming.