Ensaymadas (Filipino Sweet Buns)


I miss Filipino bakeshops!! Have you ever been to one?? It’s like a bakery that is obsessed with butter and sugar. Almost everything is topped or stuffed with a little sweet butter or sugar. Ok, maybe not really, but it’s the ones with the butter and sugar I remember the most. Ensaymadas and Pianomo Rolls were my favorites since I was a little girl. Since there are zero Filipino bakeshops here in Chilé, the only place I’ll find them is in my very own kitchen.

Today, I’m very excited to share this ensaymada recipe. Sweet bread, topped with creamed butter and sugar. And even better when served along side a cup of hot chocolate or coffee. Enjoy!!

And don’t forget to share your thoughts in the comment sections below.

Ensaymadas (Filipino Sweet Buns)

Makes 8 to 12 buns


  • 2 tsp. instant yeast
  • ⅔ cup water (lukewarm)
  • 3 ½ cups of all purpose flour
  • ⅓ cup of sugar
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup evaporated milk
  • ½ cup unsalted butter, melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)


  • ½ cup of creamed unsalted butter
  • ¼ – ½ cup of sugar
  • *Optional – shredded cheddar cheese

Here’s what you do:

In a small bowl or directly in the measuring cup, dissolve instant yeast in ⅓ cup of lukewarm water. Set aside.

While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky, do not over knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.


In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.


Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally weighing at 60 grams each OR without a scale; an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out dough and release straight onto the lined baking pan or molds. This part does not have to be pretty, just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow dough to rest for 15 minutes.


Now time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or using the palms of your hands, flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll dough into a long log, pinch ends together to seal. Then turn dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size, about 1½ hour.


Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.

Now time to top, brush or spread the creamed butter using a butter knife over the top of the buns. Then, sprinkle sugar over butter or dip the buttered top straight into a bowl of sugar, shake off excess and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy.

**If you aren’t able to find creamed butter in the stores, no problem, let’s cream the butter ourselves. Put ½ cup (1 stick) of softened butter in a small mixing bowl. Using an electric mixer, beat or whip butter for 3 to 5 minutes, until the butter is creamed or has a whipped like texture and lightened in color.



Hello Again…Macadamia Nut Pancakes with Coconut Syrup

Macadamia Nut a Pancakes with Coconut Syrup

Hello again friends! I know I know, it’s been a while since my last post, but let me just say I have a really good excuse. Okay, being behind on life is not an excuse at all. So an apology would probably be more appropriate. I’m sorry.  The responsibilities of this wonderful life really got the best of me. Mother. Wife. Maid. Cook. Friend. My house was a wreck for 3 weeks straight, me included. It’s a bit embarrassing. I could not for the life of me catch up. Washed the dishes, only to fix dinner and dirty more. Fold a load of laundry, only to have another load waiting in the dryer. Mop the floors, only for Dominic to spill chocolate milk 5 minutes later.  I would like to say I took deep breaths and said everything was gonna to be okay, but I’d be lying. Oh no, I yelled. I got frustrated. I threatened to throw away toys. Oh and yes I ordered pizza. But, as always, we moms survive the day, kicking and screaming, but we survive! Please, please, please, someone tell me this happens to you too. Not that I’d enjoy hearing so, perhaps just ease my mind that this is in fact normal and I am not a horrible mother. Or am I?

Since it’s been a while, I thought I’d pretend it’s the top of the morning and we’re picking up where we left off over a hot cup of coffee. Let’s just say with pancakes too. But you certainly deserve something a little more special for my absence. Macadamia Nut Pancakes with Coconut Syrup. The bits of macadamia nuts in these fluffy pancakes give a delicious crunch, while the coconut syrup really makes these pancakes extra special and very very good. Oh, forgot to mention, this pretend breakfast we’re having is under clear blue skies in Hawai’i. Hello again dear Friends!

Macadamia Nut a Pancakes with Coconut Syrup


Macadamia Nut Pancakes

Yield: 12 Pancakes


2 ½ cups of All-purpose flour

2 tbsp. Baking powder

1 tsp. salt

2 tbsp. Sugar

2 Eggs

2 cups Milk (Whole or 2% )

1 tsp. Pure vanilla extract

1 tbsp. Butter, melted

½ cup of Macadamia nut pieces or chopped

Here’s what you do:

In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat egg, milk, butter, and vanilla until well combined. Next, stir wet ingredients into the dry ingredients just until combined. Then, fold in macadamia nuts, again just until combined without over mixing the batter. Set aside and let sit for 10 to 15 minutes. Grease and heat griddle. Once at preferred heat, give your batter a quick stir and ladle about a ¼ to ½ cup (depending on the preferred size of pancakes) onto the hot griddle. Within a minute or two, once bubbles begin to form on the top of the pancake, flip pancake. Then, cook for about another minute or until lightly golden on the other side. Remove from griddle to a serving platter and serve immediately or keep warm under a clean kitchen towel until ready to be served.

Now, the coconut syrup.

Coconut Syrup 

Yield: 1 ½ to 2 cups 


1 14 oz. can of Coconut Milk

½ cup of Sugar

2 ½ tsp. of Cornstarch

Here’s what you do:

Give the coconut milk a shake before opening the can. Pour coconut milk in a saucepan. Spoon 2 tablespoons of that coconut milk into a separate small bowl and mix in cornstarch (in the small bowl) to create a thick paste. Pour cornstarch mixture into the saucepan. Add sugar and stir to combine. Place sauce pan over medium-high heat. Bring coconut milk and sugar to a quick boil, while constantly stirring to prevent lumps. Once it begins to boil, reduce heat to low and simmer until the coconut mixture thickens. Once desired syrup texture is reached, remove from heat and serve warm over pancakes. Enjoy!

And don’t forget to share your thoughts in the comment section below. Enjoy the pancakes!