Mary Grace Ensaymada Recipe: Buttery Filipino Pastry Delight

This recipe brings Filipino bakery magic to your kitchen. The secret lies in a buttery, fluffy dough that’s rolled with precision and baked to golden perfection.

Every bite delivers the signature Mary Grace taste—sweet, rich, and impossibly soft. The process is straightforward, but the results are anything but ordinary.

Ingredients for Mary Grace Ensaymada

Pantry staples meet Filipino bakery magic for this buttery, fluffy delight.

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The butter is everything here. Use high-fat European-style butter (like Plugrá or Kerrygold) for that rich, Mary Grace-level flakiness. The ube halaya is non-negotiable for authenticity—Seafood City or Filipino grocery stores carry it. If you can only find the canned version, drain it well to avoid soggy dough. Whole milk adds richness, but 2% works in a pinch.

No ube halaya? Sweet potato jam or mashed sweet potatoes can sub in a pinch. Edam cheese is traditional, but mild cheddar works too. If you’re out of breadcrumbs, crushed cornflakes give a similar crunch. The dough can handle a little flexibility—just don’t skimp on the butter. And if your yeast is old, test it in warm water with a pinch of sugar first.

Dough can be made a day ahead—store covered in the fridge overnight. Baked ensaymada keeps 3-4 days in an airtight container, though they’re best fresh. Freeze unbrushed dough balls for up to 1 month (thaw, rise, bake as usual).

Step-by-Step Instructions for Buttery Filipino Pastry

Follow this professional method for achieving the signature fluffy texture and rich flavor of this traditional treat.

Step 1: Activate the Yeast and Prepare the Dough

In a small bowl, dissolve the 2.25 tsp Active Dry Yeast in the 1 cup Warm Milk with a pinch of the 0.75 cup Granulated Sugar. Let it sit for 5-7 minutes until foamy and bubbly—this confirms the yeast is active and ready to leaven your dough.

In a large mixing bowl, combine the 4 cups All-Purpose Flour, remaining granulated sugar, and 1 tsp Salt. Create a well in the center and add the yeast mixture, 2 whole Large Eggs, 1 cup Unsalted Butter (softened), and 1 tsp Vanilla Extract. Mix until a shaggy dough forms.

Step 2: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. This development of gluten is crucial for the pastry’s signature fluffiness.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5-2 hours or until doubled in size. I recommend a spot away from drafts to ensure even rising. The dough is ready when it holds an indent when pressed lightly.

Step 3: Shape, Fill, and Second Rise

Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a log about 12 inches long. Spread a thin layer of 0.5 cup Ube Halaya down the center of each log, then sprinkle with 0.5 cup Breadcrumbs to prevent sticking.

Roll each log tightly, pinching the seam to seal. Coil each roll into a spiral shape and place them in a greased baking pan. Cover and let rise for another 1 hour or until puffy and nearly doubled. Preheat your oven to 350°F during the last 20 minutes of rising.

Step 4: Bake and Add Toppings

Bake the pastries for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Remove from the oven and immediately brush the tops generously with the 0.25 cup Butter (melted). This step infuses extra richness and sheen.

Sprinkle the tops with 0.5 cup Edam Cheese (shredded) while the pastries are still hot, allowing the cheese to melt slightly from the residual heat. Return to the oven for 2-3 minutes if you prefer the cheese fully melted.

Make-Ahead Tips for Leftovers

Overnight Dough Prep

Mix and knead the dough as directed, then place it in a greased bowl. Cover tightly with plastic wrap and refrigerate for up to 12 hours. The cold slows fermentation, developing deeper flavor. Let it warm at room temperature for 30 minutes before shaping. 💡

Freeze Unbaked Rolls

After shaping and filling, place coils on a baking sheet and freeze until solid (1-2 hours). Transfer to a freezer bag with parchment between layers. They’ll keep for 1 month. Bake from frozen, adding 5-10 minutes to the time.

Par-Baked Convenience

Bake the ensaymada for only 15 minutes, then cool completely. Store in an airtight container at room temperature for 2 days or freeze for 2 weeks. Finish baking at 350°F for 8-10 minutes when ready to serve.

Make-Ahead Toppings

Shred the Edam cheese and store in a sealed bag in the fridge for up to 5 days. Melt the butter for brushing and keep it in a jar at room temperature. Reheat gently before using to maintain that glossy finish.

Room Temperature Ingredients

Take the eggs and milk out of the fridge 1 hour before starting. This ensures even mixing and better dough rise. I always set a timer so I don’t forget this crucial step.

Reviving Stale Pastries

If your baked ensaymada loses its softness, wrap it in aluminum foil and warm in a 300°F oven for 5-8 minutes. The steam will restore that fresh-baked texture. 🔥

Frequently Asked Questions