Ensaymada and Spanish bread are two popular Filipino bread recipes. Ensaymada is topped with white sugar or a sugar and butter mixture, while Spanish bread's filling is prepared with butter, brown sugar and vanilla.
To prepare the ensaymada dough, combine milk, eggs, butter, sugar and salt in a bowl. Add the yeast and water to the mixture. Add the flour, and knead the dough until it is moderately stiff. Divide the dough into smaller parts. Flatten the dough. Stretch and roll it to an elongated cylindrical shape. Form the distinct ensaymada appearance by looking the elongated dough.
Let the dough rise for about 25 minutes. Bake in an oven for 15 minutes. Brush the bread with a sugar and butter mixture, and top with cheese.
The dough for the Spanish bread is prepared the same way, except that it has to be flattened to a triangular shape. Add some filling, and roll up the edges to cover the filling. Cover with bread crumbs, and let the dough rise for a few minutes before baking.
The pan de sal is a pillow-soft bread that traditionally has no filling nor toppings. Flour is mixed with some sugar, milk, eggs and salt. Roll the dough on bread crumbs, add the yeast mixture, and allow it to rise.