Ensaymada 

The ensaymada is another example of Spanish influence on Filipino cuisine. Originating from the Balearic Islands where it is known as ensaïmada, the Filipino ensaymada has diverted from its Spanish counterpart in that it uses butter instead of lard, and instead of a large, snake-like coil of bread dusted with sugar, the Filipino versions are smaller and for individual consumption, and sprinkled with grated cheese. Soft, rich, and melts-in-your mouth, they’re perfect for breakfast or a light snack with a warm mug of coffee or hot chocolate.