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Loading...A beloved Filipino merienda treat, these soft enriched brioche spirals are layered with butter and sugar, baked until golden, then crowned with more butter, a shower of sugar, and a generous topping of grated cheese. Pillowy, rich, and lightly salted-cheesy against the sweet crumb, they are best enjoyed warm from the oven.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings8
Yield8 pieces
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 19 gFat
- 11 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 17 gSugar
- 9 gProtein
- 245 mgSodium
- 115 mgPotassium
- 115 mgCalcium
- 2.2 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) bread flour
- 1/3 cup (65 g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon fine salt
- 1/2 cup (120 ml) warm whole milk, about 110°F
- 1/4 cup (60 ml) warm water, about 110°F
- 3 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, very soft
For the filling and topping
- 1/2 cup (115 g) unsalted butter, softened, divided
- 1/2 cup (100 g) granulated sugar, plus more for finishing
- 1 cup (100 g) grated quick-melt or sharp cheddar cheese
For the egg wash
- 1 large egg
- 1 tablespoon whole milk
Directions
- In a stand mixer bowl, whisk together warm milk, warm water, and yeast; let stand 5 to 10 minutes until foamy and fragrant.
- Add flour, sugar, salt, and eggs to the bowl and mix with the dough hook on low until a shaggy dough forms, about 3 minutes. Add the softened butter and continue kneading 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides.
- Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll each piece into a 12-inch rope, flatten with your hands into a long strip about 2 inches wide, and spread with a thin layer of softened butter and a light sprinkle of sugar. Coil tightly into a spiral and place on two parchment-lined baking sheets.
- Cover the shaped spirals and let them rise again until puffy and pillowy, 45 to 60 minutes. Near the end of the rise, preheat the oven to 350°F (175°C).
- Whisk the egg with 1 tablespoon milk and brush gently over the tops of the spirals. Bake 18 to 22 minutes, rotating the pans halfway through, until deep golden brown on top.
- Cool on the pan for 5 minutes, then brush each warm spiral with softened butter and shower generously with sugar and grated cheese. Serve slightly warm.
- Store leftovers in an airtight container at room temperature up to 2 days; rewarm briefly before serving.
Cook’s Notes
- Bread flour gives the classic chewy-yet-soft texture; all-purpose flour works but produces a more tender, cake-like crumb.
- In the Philippines, quick-melt cheese (such as Eden or similar processed cheese) is traditional for its mild salty flavor; mild cheddar is a good substitute.
- The dough should feel tacky but not sticky; if it clings heavily to your hands, knead in an extra tablespoon of flour.
- For an extra-rich, slightly nutty flavor, swap the whole milk for evaporated milk at the same measurement.
- These are best on the day they are baked; the cheese melts into the warm butter for the signature gooey topping.
