Can I use instant yeast instead of active dry yeast in this ensaymada recipe?

Yes, you can swap in instant yeast at the same quantity. Skip the activation step and simply add it directly to the dry flour mixture before combining the wet ingredients. The rise time may be slightly shorter.

Why is my ensaymada dough sticky and hard to work with?

An enriched dough like this naturally feels tacky due to the eggs, butter, and yogurt. Resist the urge to add lots of extra flour, which makes the rolls heavy. Lightly oiling your hands instead of flouring the surface helps a lot. Chilling the dough for 20 minutes before shaping also firms it up nicely.

Can I make the dough ahead of time?

Absolutely. After the first rise, punch the dough down, cover it tightly, and refrigerate it for up to 24 hours. The cold slow fermentation actually improves the flavour. Bring it back to room temperature for about 30 minutes before shaping and doing the second proof.

What makes this version healthier than a traditional ensaymada recipe?

This recipe uses whole wheat flour for added fibre, replaces some butter with Greek yogurt for protein, and uses coconut sugar instead of refined white sugar for a lower glycaemic impact. The topping uses just a light drizzle of honey and reduced-fat cheese, keeping calories significantly lower than a traditional bakery version.

Can I freeze these ensaymada rolls?

Yes. Freeze the baked, completely cooled rolls before adding the honey and cheese topping. Wrap each one individually in plastic wrap and store in a freezer bag for up to one month. Reheat in a 160 degree C oven for 8 to 10 minutes, then add the topping fresh.

What cheese is best for topping ensaymada?

Traditionally, a salty, dry aged cheese similar to Edam or a processed cheese block is used in Filipino versions. For this healthier recipe, reduced-fat sharp cheddar works beautifully as it has a bold flavour so you need less of it. A small amount of Parmesan is also wonderful for a more savoury finish.

Soft Filipino Ensaymada Recipe: Healthier Brioche Bread Rolls

Name: Soft Filipino Ensaymada Recipe: Healthier Brioche Bread Rolls
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 48 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tsp active dry yeast (one standard 7g sachet); 1 tsp coconut sugar (to activate the yeast); 120 ml warm low-fat milk (around 38-40 degrees C, not hot); 250 g bread flour (plus extra for dusting); 100 g whole wheat flour (adds fibre and a subtle nuttiness); 60 g coconut sugar (for the dough); 1 tsp fine sea salt; 2 large eggs (room temperature); 2 large egg yolks (room temperature, adds richness); 60 g full-fat Greek yogurt (room temperature); 60 g unsalted butter (softened, good quality); 2 tbsp raw honey (for the topping glaze); 1 tbsp softened unsalted butter (for brushing tops before baking); 60 g reduced-fat sharp cheddar (finely grated, for topping)

Refined Sugar-FreeNut-Free

Prep Time30 min

Chill Time2 hr

Servings12

Calories195 kcal

Health Score7/10

↓ Jump to recipe

Soft Filipino Ensaymada Recipe: Healthier Brioche Bread Rolls

If you have ever fallen in love with the pillowy, lightly sweet rolls from a Filipino bakery, this healthier ensaymada recipe soft Filipino brioche bread version is going to make your week. Traditional ensaymada is an absolute joy to eat, but it can pack a serious sugar and butter load. This recipe keeps every bit of that fluffy, cloud-like texture you adore, while cutting refined sugar by nearly half and sneaking in some whole wheat flour for extra fibre. It is genuinely a recipe for anyone who wants to enjoy a classic Filipino merienda snack without the post-indulgence guilt. Home bakers who are new to yeast breads will also find this version approachable, because the dough is forgiving, rises beautifully, and skips the fussy coiling technique entirely.

The ingredient choices here do a lot of heavy lifting. A blend of bread flour and whole wheat flour creates a dough that is soft and slightly chewy, with more fibre and nutrients than white flour alone. Greek yogurt replaces some of the butter in the dough itself, adding moisture, a gentle tang, and a protein boost without sacrificing tenderness. Coconut sugar stands in for refined white sugar, bringing a subtle caramel depth and a lower glycaemic index. The liquid base uses warm low-fat milk, which keeps the crumb rich and moist. Eggs provide structure and that signature brioche softness, while a modest amount of good quality unsalted butter rounds out the flavour without overwhelming the dough. For the topping, a drizzle of raw honey and a sprinkle of reduced-fat sharp cheddar gives you that iconic sweet-savoury contrast that makes ensaymada so addictive, using far less of each than a traditional recipe would call for.

The texture is genuinely impressive for a lighter bake. These rolls are soft right through to the centre, with a delicate golden crust and a feathery crumb that tears apart in satisfying layers. The honey glaze gives a subtle shine and sweetness, and the cheese melts just enough to create those little savoury pockets on top. Serve them warm alongside a cup of strong Filipino barako coffee or a simple green tea, and you have the most comforting afternoon snack imaginable. They also work beautifully as a light breakfast with fresh fruit on the side. For a special occasion spread, arrange them on a wooden board with sliced mango and a small bowl of extra honey for dipping.

From a nutritional standpoint, each roll comes in at around 195 calories, compared to the 300-plus calories you find in a typical bakery ensaymada. The whole wheat flour contributes roughly 3 grams of fibre per serving, supporting digestive health and helping you feel satisfied for longer. Greek yogurt adds around 4 grams of protein to each roll, which is a meaningful bump for a sweet bread. Coconut sugar has a glycaemic index roughly 35 percent lower than white sugar, making these rolls a friendlier option for those keeping an eye on blood sugar spikes. The sodium is kept modest too, sitting comfortably below 200mg per roll. This is a recipe that respects the soul of a beloved Filipino tradition while genuinely supporting a healthier lifestyle, and that balance is exactly what good healthy baking should be about.

Ingredients

Serves:12

2 tsp active dry yeast (one standard 7g sachet)
1 tsp coconut sugar (to activate the yeast)
120 ml warm low-fat milk (around 38-40 degrees C, not hot)
250 g bread flour (plus extra for dusting)
100 g whole wheat flour (adds fibre and a subtle nuttiness)
60 g coconut sugar (for the dough)
1 tsp fine sea salt
2 large eggs (room temperature)
2 large egg yolks (room temperature, adds richness)
60 g full-fat Greek yogurt (room temperature)
60 g unsalted butter (softened, good quality)
2 tbsp raw honey (for the topping glaze)
1 tbsp softened unsalted butter (for brushing tops before baking)
60 g reduced-fat sharp cheddar (finely grated, for topping)

Instructions

1
Combine the warm milk, one teaspoon of coconut sugar, and the yeast in a small bowl. Stir gently and leave for 8 to 10 minutes until the surface looks foamy and active. If it does not foam, your yeast may be old. Start fresh with a new sachet.
The milk temperature is important. Too hot kills the yeast, too cool and it will not activate. Aim for the temperature of a warm bath.
2
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, whole wheat flour, 60g of coconut sugar, and salt. Whisk briefly to distribute the ingredients evenly.
3
Add the eggs, egg yolks, and Greek yogurt to the flour mixture. Pour in the activated yeast mixture. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 6 minutes.
Scrape down the sides of the bowl halfway through. The dough will look rough at first but will smooth out as you knead.
4
With the mixer still running on medium speed, add the 60g of softened butter one small piece at a time, waiting for each piece to be fully incorporated before adding the next. This process takes around 5 to 6 minutes. Once all the butter is in, knead for a further 4 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
Do not rush the butter addition. Adding it too fast prevents proper gluten development and can make the dough greasy.
5
Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a damp tea towel. Leave to rise at room temperature for 1.5 to 2 hours until doubled in size, or refrigerate overnight for a slower, more flavourful rise.
A slow overnight rise in the fridge develops a more complex flavour and makes the dough easier to handle the next day.
6
Once risen, punch the dough down gently. Turn it out onto a lightly floured surface and divide it into 12 equal portions, each weighing roughly 65 to 70 grams. Roll each portion into a smooth ball by cupping your hand over it and using a circular motion against the work surface.
If the dough feels sticky, use the lightest dusting of flour on your hands rather than the surface. Too much extra flour toughens the bread.
7
Place the dough balls onto two baking trays lined with parchment paper, spacing them about 5cm apart. Cover loosely with lightly greased plastic wrap and leave to proof for 45 to 60 minutes until noticeably puffed and soft to a gentle touch.
8
Preheat your oven to 175 degrees C (fan 160 degrees C). Brush the tops of each roll lightly with the tablespoon of softened butter. Bake for 16 to 18 minutes until the tops are a pale golden colour. Ensaymada should not be deeply brown, it stays quite fair.
Check them at 15 minutes. Every oven runs differently, and overbaking dries out the delicate crumb quickly.
9
Remove from the oven and allow to cool for just 5 minutes. While still warm, brush each roll with raw honey, then immediately sprinkle the finely grated reduced-fat cheddar over the top so it clings to the honey glaze. Serve warm.
The honey needs to go on while the rolls are warm so the cheese sticks properly. If the rolls cool down fully before topping, warm them briefly in the oven for 2 minutes first.

Nutrition per serving

195kcal

Calories

Protein

28g

Carbs

Fat

Fibre

Sugar

185mg

Sodium

Pro Tips

✓
Room temperature eggs and yogurt are essential. Cold dairy and eggs can shock the yeast and tighten the dough, resulting in a denser crumb.
✓
Do not skip the second proof. Under-proofed dough bakes up dense and slightly rubbery rather than light and airy.
✓
Whole wheat flour absorbs liquid differently to white flour. If your dough feels very stiff after mixing, add warm milk one tablespoon at a time until it comes together smoothly.
✓
Finely grating the cheese rather than using pre-shredded gives far better melt and coverage across the top of each roll.
✓
For the lightest texture, weigh your ingredients rather than using cups. Flour especially packs down in measuring cups and can throw off the balance of the dough.
✓
If you do not have a stand mixer, this dough can be made by hand. It will require around 12 to 15 minutes of vigorous kneading, but the result is just as good.

Frequently Asked Questions

Variations

•
Ube Ensaymada
Stir 2 tablespoons of ube halaya (purple yam jam) into the dough along with the eggs. The dough will take on a beautiful lavender hue and a subtly sweet, earthy flavour that pairs wonderfully with the honey and cheese topping.
•
Matcha Ensaymada
Add 1.5 teaspoons of high-grade matcha powder to the flour mixture. The slight bitterness of matcha balances the honey topping beautifully and adds antioxidant benefits. Top with a small amount of white sesame seeds alongside the cheese.
•
Cinnamon Raisin Ensaymada
Mix 1 teaspoon of cinnamon into the dry flour ingredients and fold in 80g of plump raisins after the butter incorporation stage. Brush the tops with honey as usual and skip the cheese for a purely sweet version that is wonderful with morning coffee.

Substitutions

•
Bread flour → All-purpose flour (All-purpose flour can replace bread flour in the same quantity. The rolls will be slightly less chewy and a little more tender, which some people actually prefer. Avoid replacing the whole wheat flour portion with all-purpose as this reduces the fibre benefit.)
•
Greek yogurt → Low-fat sour cream (Sour cream provides a similar fat content and tang. Use the same quantity as a direct one-for-one swap. The texture of the finished rolls will be very similar.)
•
Coconut sugar → Light brown sugar (Light brown sugar works as a straightforward replacement at the same quantity. It does not have the same lower glycaemic index benefit as coconut sugar but produces an equally delicious dough with a mild molasses note.)
•
Raw honey → Pure maple syrup (Maple syrup drizzled over the warm rolls instead of honey gives a slightly different but equally delicious flavour. Use the same quantity. It also makes the topping slightly thinner so it soaks in a little more.)
•
Reduced-fat sharp cheddar → Edam or Gouda (A block of Edam or Gouda, finely grated, is actually closer to the traditional Filipino ensaymada topping. Use the same amount. Edam has a mild, slightly salty profile that works very well with the honey glaze.)

🧊 Storage

Store cooled ensaymada rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days and warm briefly in the microwave for 20 seconds or in the oven at 160 degrees C for 5 minutes before serving. The rolls are best eaten fresh or within the first day for peak softness.

📅 Make Ahead

The dough can be prepared through the first rise, then covered and refrigerated overnight for up to 24 hours. This makes the recipe very manageable for morning baking. Simply remove the dough from the fridge, allow it to rest at room temperature for 30 minutes, then divide, shape, and proceed with the second proof and baking as normal.