This is originally a Majorcan brioche, a giant rolled brioche that’s totally Filipinized to our palate. With butter, sugar and grated cheese on the top, perfect for any snack.


Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.

Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.

Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.

Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.


  • ♥♦♥♦Dough: 1/3 cup refined sugar
  • 1 teaspoon salt
  • 1/4 teaspoon instant yeast
  • 1/2 cup all-purpose flour
  • 2 tablespoons water
  • 1/3 cup butter
  • ♥♦♥♦Sponge: 1 egg
  • 1 tablespoon refined sugar
  • 2 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 3 egg yolks
  • ♥♦♥♦Topping: grated cheese
  • melted butter
  • sugar
Serves 5
10 Minutes

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