Ensaymada

AI Gourmet Analysis

Overview

Ensaymada is a traditional sweet bread that represents the Philippines, with its roots dating back to the Spanish colonial period. It is a bakery product that, while influenced by the Spanish "Ensaimada de Mallorca," has uniquely evolved in the Philippines. Ensaymada is known for its soft, buttery bread dough generously topped with butter, sugar, and cheese, resulting in a refined and indulgent pastry. Loved throughout the country, it is a staple both at family tables and as a popular gift.
This article provides an in-depth look at the history, methods of preparation, variations, and cultural significance of ensaymada, based on the author’s firsthand experience at Ninoy Aquino International Airport in Manila, Philippines.

History and Origin

Ensaymada originally comes from the island of Mallorca, Spain, and was introduced to the Philippines during the 16th-century Spanish rule. Unlike the original, which derives its name from the Spanish "saïm" (lard), the Philippine version has developed its own identity through the use of butter, cheese, sugar, and other ingredients. Over time, bakeries across the country developed unique recipes, and the image of "ensaymada = indulgence for special occasions" became widespread in the Philippines.

Preparation and Ingredients

Basic Method

Ensaymada dough is made using flour, yeast, milk, eggs, sugar, and butter. Emphasis is placed on fermentation and kneading to achieve a soft and airy texture. When shaping, the dough is rolled into a spiral, creating its distinct coiled appearance.

Distinctive Toppings

Once baked, the bread is lavishly topped with buttercream, powdered sugar, and an abundance of Edam cheese from the Philippines (locally called "queso de bola") or cheddar cheese. Particularly in airports and famous shops, the generous amount of cheese and the perfect balance of sweet and savory flavors make these variations stand out.

Variations and Regional Characteristics

Across the Philippines, there are local variations of ensaymada, each with unique twists. For example, in Baguio, the dough may be blended with ube (purple yam) paste, while in Laguna, custard cream is occasionally used. The more luxurious types feature thick layers of queso de bola and are often given as gifts during festive occasions like Christmas and birthdays.

Modern Ensaymada

In recent years, not only traditional ensaymada but also varieties from local chains, airports, and cafes have become readily available. As seen in the image from Manila’s Ninoy Aquino International Airport, numerous bakeries offer premium products made with specially selected butter and locally sourced cheese, captivating travelers. Many ensaymada are now designed with packaging or individual wrapping for longer freshness, increasing their popularity as souvenirs destined for overseas.
Some are specifically made to be stored in the refrigerator for an extended shelf life, and once brought home, can be briefly heated in a microwave or toaster oven to regain the fresh-from-the-oven taste.

Cultural Significance and Local Popularity

Ensaymada holds special meaning on the Filipino table—not only as part of daily breakfasts and snacks, but also as a gift during homecomings, for special ceremonies, and on anniversaries. Its deep, nostalgic flavor symbolizes the bond with home and family for many Filipinos, making it a popular choice for both departures and returns during life’s important transitions.