A perfect Filipino merienda combo—soft, buttery bread with salty-sweet cheese, paired with creamy milk tea.

🧀 Cheesy Ensaymada (Soft, Buttery & Fluffy)

🧾 Ingredients (Makes 10–12)

Dough

• 3½ cups all-purpose flour
• ⅓ cup sugar
• 1 teaspoon salt
• 2¼ teaspoons instant yeast
• ¾ cup warm milk
• 2 large eggs
• ½ cup unsalted butter, softened

Topping

• ½ cup butter, softened
• ½ cup sugar
• 1½ cups grated cheddar or quick-melt cheese

👩‍🍳 Instructions

1️⃣ Make the Dough
Mix flour, sugar, salt, and yeast. Add warm milk and eggs; knead until combined.
Add butter gradually and knead until smooth and elastic (10–12 minutes).

2️⃣ First Rise
Cover and let rise until doubled (1–1½ hours).

3️⃣ Shape
Divide dough, roll into ropes, coil into ensaymada shapes. Place on trays.

4️⃣ Second Rise
Rest 30–45 minutes until puffy.

5️⃣ Bake
Bake at 170°C / 340°F for 15–18 minutes until lightly golden.

6️⃣ Finish
Brush generously with butter, sprinkle sugar, top with lots of cheese.

🫖 Creamy Milk Tea (Classic & Easy)

🧾 Ingredients (2–3 glasses)

• 2 cups water
• 2 black tea bags
• 1 cup milk (or evaporated milk)
• 2–3 tablespoons sugar (to taste)
• Ice
• Optional: tapioca pearls (boba)

👩‍🍳 Instructions

1️⃣ Boil water, steep tea bags 5 minutes. Remove bags.
2️⃣ Stir in sugar while hot.
3️⃣ Add milk; chill.
4️⃣ Serve over ice. Add cooked boba if using.

⭐ Tips for the Best Pair

• Use quick-melt cheese for classic ensaymada pull
• Don’t overbake—keep the bread pale and soft
• For milk tea, strong tea + creamy milk = balance
• Slight saltiness from cheese pairs beautifully with sweet milk tea

🏁 Final Thoughts

This Cheesy Ensaymada at Milk Tea combo is cozy, indulgent, and perfect for merienda, cafés, or home baking days. Soft bread, salty cheese, and creamy tea—simple pleasures done right.