Ube Ensaymada with its delicious ube flavoring is truly a winner! The creamy buttercream frosting topped with Parmigiano cheese makes it even tastier. A colorful variation from the traditional delicacy. Yes, Ensaymada can go from ordinary to extraordinary.
Talk about bread and Filipinos will think of round, soft, sugary, and rich ensaymada. Ensaymada was passed on to Filipinos during the Spanish colonial period. The original shape of the sweet bread is spiral. With butter and dusted in sugar. But nowadays people prefer the individual cupcake-sized portions with the added slather of butter, sugar, and cheese. You can add a salted egg on top to make this sweet bread more special. Together with a cup of coffee, they make a perfect start of the day!
We made the classic pastry into a not-so-ordinary treat by making the bread ube (purple yam) flavored. Believe me when I say that you will probably go back for another piece! Whatever flavor you choose, classic or ube flavored, ensaymada is best for merienda or mid-afternoon snacks. In fact, ensaymada is a very popular gift, especially during the Philippine Christmas season. Make your own ube ensaymada today to enjoy this well-loved Filipino bread!
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Tips for making Ube Ensaymada
- Make sure all ingredients are at room temperature.
- Do not add to much flour when working on the dough. to avoid dryness.
- 175 grams bread flour
- 100 grams all purpose flour
- 1 tbsp powdered milk
- 40 grams sugar
- 1 large egg
- 80 ml lukewarm milk you can also use water
- 40 grams butter non-salted soften in room temp.
- 1/8 tsp fine salt not needed if using salted butter
- 1 tsp yeast
- 1 ½ tsp ube flavoring add more according to preference
- 120 grams soften butter
- 1 cup granulated sugar
- 1 cup grated cheese
- 1 salted egg
- If you are using dry active yeast, you need to activate by adding 80 ml. of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients. Set aside
- In a mixing bowl put bread flour, all purpose flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).
- When the yeast mixture is activated (bubbles forming on top of mixture), add the egg, ube flavoring and pour in with the dry ingredients.
- Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated. You can also do it manually by hand in the absence of a mixer. Add small amount of water if the dough is still crumbly or dry.
- Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.
- Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
- While dough is resting, prepare the baking molds and grease with butter.
- When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter with a bit of flour, and punch the dough to release the air/gas inside.
- Roll the dough into a log and cut into small pieces (approx. 30 grams each piece).
- Take one of the cut piece and roll it into a log and place it in your mold into a spiral shape. Do to all cut dough. Cover with clean kitchen towel to rest for 20 minutes or until double in size.
- While waiting you can pre-heat the oven (375°F or 180°C°).
- When dough is ready. Place molds in oven. Bake for 15 to 20 minutes depending on what oven you are using or until golden brown. Let the bread cool down.
- Remove from the baking mold and place in a tray to further cool it down.
- While waiting for the bread to cool. Prepare the cream topping by beating the butter until creamy and pale in color.
- Get one bread and spread the butter topping, sprinkle some sugar and Parmigiano cheese.
- Repeat the procedure with the remaining bread and serve or wrap in baking paper for later consumption. Bon Appetit!