Philippine-Style Brioche

  • Serves

    makes 10 Rolls


Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead. Dutch Edam cheese is sprinkled inside and on top of the dough, offering a subtle counterpoint to the bread's sweetness; for a more savory roll, add extra cheese. To make these rolls, you will need ten 5 1⁄2" fluted brioche molds.


  • 12 cup milk
  • 3 tbsp. active dry yeast
  • 34 cup sugar
  • 22 egg yolks, at room temperature
  • 2 cups unsalted butter (4 sticks), at room temperature, plus more for greasing
  • 7 cups sifted flour
  • 2 eggs, at room temperature
  • 1 23 cups plus 2 tbsp. grated aged edam cheese


Step 1

Heat milk and 1⁄2 cup water to 115°. Stir in yeast; let sit until foamy, about 10 minutes.

Step 2

Meanwhile, combine sugar, 12 yolks, and 4 tbsp. butter in the bowl of a standing mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 2 minutes. Add yeast mixture and 1 cup flour; beat for 10 minutes. Remove bowl; cover with a damp kitchen towel. Set dough aside in a warm place to let rest, about 15 minutes.

Step 3

Combine eggs and remaining yolks in a bowl. Return bowl of dough to mixer; replace whisk attachment with a dough hook. Working in 4 batches, beat in 1 1⁄2 cups flour, 3 tbsp. butter, and one-fourth of the egg mixture per batch on medium speed. Scrape down sides of bowl; remove bowl and cover with the towel; set dough in a warm place to let rest for 15 minutes.

Step 4

Return bowl of dough to mixer; knead on medium speed while adding remaining butter in 4 batches. (Stop occasionally to scrape down dough hook.) Continue to knead until dough is elastic, 18–20 minutes.

Step 5

Using your hands, grease a marble slab or other smooth surface with a little butter. Transfer dough to the greased work surface; divide into 10 equal pieces. Roll each piece into a ball; flatten each ball into a 6" circle. Fold edges of each circle in toward center. Transfer dough pieces, seam side down, onto 2 greased baking sheets. Cover with damp towels; set aside in a warm place to let rest for 10 minutes.

Step 6

Line ten 5 1⁄2" fluted brioche molds with 9" circles of parchment paper. Divide molds between 2 baking sheets. Working with one dough piece at a time, use your hands to press it into a paper-thin, translucent square, about 14" x 14", on the greased surface. (The dough will tear in some places; that's okay.) Sprinkle the dough square with 2 tbsp. cheese. Starting at the edge closest to you, use your fingertips to roll the dough toward the far edge, forming a rope about 1⁄2" thick. Gently flatten the rope. Roll the rope into a spiral, tucking the end under. Transfer the spiral to a mold, tucked end down. Cover the molds with damp towels; set in a warm place to let rest until almost doubled in size, 1 1⁄2–2 hours.

Step 7

Arrange a rack in the lower third of oven and heat to 350°. Sprinkle 1 tbsp. cheese over top of each risen dough. Bake breads, one baking sheet at a time, until golden brown and puffed, about 20 minutes. Let breads cool before unmolding.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.