Ube Ensaymada

Have you been on a hunt for pillowy soft Ensaymada recipe? Well, the hunt is over. I have used this dough many times in some of my recipes and it's fail proof one. If you have tried my Pan de Siosa before, well we will be using the same dough except of course this one was was rolled into a coil and was placed on a mold and filled with Ube jam or Halaya.
​This is so good that I know you will be making over and over again. I made the steps easy for you and a video was also attached below so you can make it successfully. 

Ube Jam can be store- bought or you can make your own. I suggest to try my Ube Jam/Halaya recipe.  It can make about 5 cups of jam that you can use on cakes, cookies, and more! Check out my Ube Jam Recipe as I have a list of recipes where you can use the ube jam. Please give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 
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Ube Ensaymada Recipe

Ingredients:

• 1 pouch or 2 1/4 tsp yeast
• 1/4 cup water
• 1/2 tbsp + 1/4 cup sugar, divided
• 1 cup evaporated milk 
• 3 tbsp + 1/2 cup unsalted softened butter, divided
• 1 tsp salt
• 3 cups bread flour plus extra 
• 2 large eggs, beaten, divided​
• ube jam or halaya for filling
• melted butter for coating
• 1 tbsp milk
• 1/2 cup powdered sugar
• extra sugar for topping
• grated cheese

​Video:

Procedure:​

• Activate yeast by combining lukewarm water, yeast and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size).( Click here for procedure and tips for a successful yeast blooming.)​  
• While waiting for yeast to bubble, stir together milk, 1/4 cup sugar, salt and 3 tbsp softened butter into a microwave-safe bowl or saucepan. Microwave for 1 minute or heat on the stove over low fire. Set aside to cool down.
• In a mixing bowl, combine 2 cups flour, one beaten egg and yeast mixture. Stir to combine.
• Add the milk mixture and 1 cup flour. Continue kneading by hand or using stand mixer (speed 4).
• Add more flour if needed (depending on dough consistency), one tbsp at a time while continue kneading until the dough becomes smooth but still slightly sticky. ( I added about 4-5 tbsp extra flour). 

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• ​Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size. Punch down dough to release air pockets. Transfer to a floured surface, roll into a log and divide equally into 16-18 pieces.  
• Using a rolling pin, flatten each dough into an oblong shape.
• Spread some ube jam or halaya the roll into a long log. Seal each ends and continue rolling until log is about 10-12 inches then roll into a coil. 
• Lightly grease ensaymada / brioche molds. Arrange by placing one dough ion each mold. Transfer the mold in a large baking pan. Cover and let rise for another 45 minutes to 1 hour. Dough should expand more.
• Lightly brush with egg wash ( 1 egg + 1 tbsp milk) then bake in a preheated oven at 350 F for about 18-20 minutes or until top is golden.
• Immediately brush with butter while still warm.  Cool completely.
• In a small bowl, combine 1/2 cup softened butter and powdered sugar.
• Spread buttercream over cooled bread and sprinkle some sugar. Top with grated cheese if desired.
• Serve and enjoy! Make sure to read my notes and tips below.

Notes and Tips:

• If using instant yeast, omit 1/2 tbsp sugar and 1/4 cup water in the recipe. Just mix the yeast with the flour. And note when adding the remaining 1 cup flour, do not add everything to make sure you don't add too much flour. Add 1/2 cup and the slowly add the rest. Also, make sure to add milk mixture while lukewarm since you will be using instant yeast that is mixed in all-purpose flour. Lukewarm milk will activate the yeast while kneading. 
• To avoid the hassle of omitting and watching the flour content, I suggest to bloom the yeast even if you are using instant. I find blooming or activating the yeast always gives better result than just adding it. 
• To read more baking tips,. read "How to Bake BREAD with SUCCESS".
• To Print this recipe, see below.

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Printable Recipe:

​Ube Ensaymada