Quezo de Bola Cream Cheese Ensaymada

From the article, “Bonifacio Day Baking“.

Quezo de Bola Cream Cheese Ensaymada

Course: Bread
Cuisine: Filipino


  • 1 1/4 cups + 2 tablespoons fresh milk
  • 1 tablespoon+ 1 teaspoon instant dry yeast
  • 1/2 cup refined sugar
  • 6 egg yolks
  • 1/4 cup melted butter
  • 4 cups MAYA All-Purpose Flour (plus additional, if needed)
  • 1/2 teaspoon salt
  • melted butter (for brushing)

For the filling:

  • 1/2 cup soft butter
  • 1 - 2 cups grated cheddar cheese

For the buttercream:

  • 1 package cream cheese softened
  • 1/4 cup unsalted butter
  • 1 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • grated quezo de bola, for toppings


  • Grease two to three dozens of ensaymada molds (depending on sizes) with vegetable oil shortening or butter. Muffin pans may also be used in the absence of ensaymada molds.
  • Dissolve the yeast in milk, and add in the rest of the ingredients, stirring the mixture until it is blended thoroughly
  • Knead the dough for 15 to 20 minutes or until smooth and elastic. Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
  • Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
  • Divide the dough into 50- to 80-grams pieces, and form into small balls. Set aside and let them rest for 20 minutes.
  • With a rolling pin, roll each portion into an oval. Brush with softened butter, and sprinkle with grated cheese.
  • Roll each into a rope, and shape like a snail; then place in the greased molds, making sure to tuck the ends.
  • Let the shaped dough rise again (covered with damp towel or plastic wrap) for 1 to 2 hours or until they double in size.
  • Preheat the oven to 350°F. Bake in the preheated oven for 15 to 20 minutes or until golden in color. Let the breads cool a bit; then brush the top with buttercream, and sprinkle with grated quezo de bola.

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