Ube Ensaymada Recipes

ENSAYMADA RECIPE

Steps:

• In a mixing bowl, mix together milk, shortening, sugar and salt.
• Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
• Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
• Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
• Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
• Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
• Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
• Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
• Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
• Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
• Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.

UBE ENSAYMADA

Steps:

• In the bowl of a heavy duty mixer, Add the yeast, milk, egg and 1 cup all-purpose flour. Mix with a rubber spatula just until combined. Sprinkle the remaining 1 cup of flour over the top as if to cover the mixture. Let this stand for about 40-45 minutes. There will be cracks on the flour surface at this point.
• Add the sugar, salt, eggs and 1 cup of flour to the bowl with the yeast mixture. Using a dough hook, run the heavy duty mixer on low speed for about a minute , until the mixture is just about incorporated. Add the remaining half cup of flour and run the mixer in medium speed. Continue to beat, scraping the bowl as needed, for about 15-20 minutes. You will know when the dough is ready if it is coming together in the center of the bowl, and also attaching itself into the dough hook. You should see the dough slapping the sides of the bowl, like it is almost violently throwing itself to the sides white it still clinging and rotating with the dough hook. You should also hear the slapping sounds. ( If you don't see the slapping action after ten minutes into the mixing , sprinkle about 2 -3 tbsp of flour to the bowl. Continue to beat until you reach the slapping stage , giving the dough a total of about 15-20 minutes in the mixer ).
• Now add the butter bit by bit. Make sure that the butter is in in room temperature, but not warm or oily. It should be pretty soft and malleable. It helps to enclose the butter inside a wax paper, press it down using your thumb or beat it with a rolling pin to give it a malleable consistency. When you add the butter, the dough will fall apart again for a moment. Continue to beat until you hear the slapping sounds again. This should take about 5 minutes or so. The dough is now , once again, clinging together in the center and in the dough hook with the slapping sound. Dough is sticky but shiny at this point.
• Place the ball of dough into a greased bowl and cover with a plastic wrap. Let stand in room temperature until the size is doubled, about 2 hours.
• After the dough has doubled in size. Simply lift it in sections until you have gone around the entire circle of dough, lifting and then letting it fall back to the bowl ( like deflating it but very gently. Do not punch the dough down.) Cover the bowl again with a plastic wrap and chill in the refrigerator for 6 hours or overnight. The dough will double in size again.
• After chilling, divide the dough in half. Refrigerate the other half while you work on the other (or freeze for up to a month).
• Divide the dough into 12-13 portions. Flatten a portion into an oval that is about the size of your hands. Spoon about 2 tbsp of ube jam in the center and spread it out into a thin layer. Starting on the long edge, roll the oval into a log. Using your palms, roll the log back and forth against the surface just to elongate it a little bit so that you can twist it into a spiral. Twist the log to form a spiraled bun, tucking the end underneath. Repeat with the rest of the portions.
• Arrange the buns on a large baking sheet that is lined with parchment paper. Cover the pan loosely with a kitchen towel and let rise for 1 to 1/2 hours. Preheat oven to 350 F. Lightly beat an egg and 1 tbsp water to make the egg wash. Brush the surface of the buns with the egg wash. Bake the buns at 350 F for 12-15 minutes. Allow to cool slightly and sprinkle the top generously with grated cheese. For decorations, add a dot of ube on top of the buns.
• On a floured surface, roll the remaining half of the dough using a rolling pin to a rectangle that is about 15 x 10 inches in size. Spread ube filling to the surface leaving about an inch of border. Roll the long edge of the dough into a log.
• Using a knife or a pizza cutter, cut the log in half vertically starting from an inch below the top all the way to the other end, leaving the top end uncut. Turn the two cut logs so that the cut sides are facing up. Twist them together to form a spiral or braid. Tuck the ends under. Cover assembled dough with a clean towel and let rise for 1 to 1 and 1/2 hours.
• Preheat oven to 350 F. Brush the surface of the dough with the egg wash. Bake the ensaymada for 17-20 minutes or until top is golden. Let ensaymada cool slightly then sprinkle grated cheddar cheese on top.
• Add ube pieces to a medium saucepan and pour enough water over it to cover. Let them boil over medium heat for about 10-15 minutes or until very tender. Once the ube has cooled slightly, mash them until they are soft and creamy.
• In a medium saucepan, melt butter over medium heat. Add the evaporated milk, condensed milk and sugar. Stir until sugar is dissolved. Add the mashed ube and stir everything together. Stirring often, cook the mixture until the ube is softened and incorporated. Stir in the ube flavoring. Continue to cook and stir until the liquid is absorbed and the mixture is thick and sticky. This process takes about 40 minutes. The mixture will be thick but should still be spreadable. It is important to stir the mixture during cooking to prevent it from forming crusts. Turn off heat and allow the ube to cool (in the fridge if you are making this a day ahead). When you are ready to use the ube, make sure it is not too cold prior to spreading so that it glides easily to the dough.

SUPER SOFT ENSAYMADA BREAD ROLLS

Steps:

• In a medium-size bowl, combine lukewarm milk, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until it froths.
• Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
• Add milk-yeast mixture, eggs, and egg yolks to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated. about 2 minutes. Scrape down the sides of the bowl as needed.
• Add the cubes of butter one at a time while running the mixer at medium speed. Beat for 5 minutes.
• Increase the speed to high and beat for 15 to 20 minutes. Add additional flour as necessary while kneading, start with 2 tbs, and go from there. I added about 4 tbsp more. After kneading, the dough will be slightly sticky, soft yet stretchy, and pulling away from the sides of the bowl.
• Transfer to a greased bowl. Cover the bowl with plastic wrap and seal the edges. Let it rise for 2 to 3 hours at room temperature until double in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See notes 4, 5 and 6 for more information.
• Greased baking pan and line it with parchment paper. If using non-stick brioche molder greased it thoroughly specially the flutes. You can use butter or oil.
• Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Knead for 1 to 2 minutes in a stand mixer or by hand. If the dough is too loose, chill in the fridge for 1.5 hours(see note 6).
• Divide the dough and form into the desired size of rolls (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g to 60g or 2 ounces each. Adjust based on your preference.
• Transfer the rolls to a baking pan or brioche molder greased with butter. Cover with cling wrap and let it rise until double in size. This could take 1 hour or more depending on the room temperature.
• Preheat oven at 180c/350f, 15 minutes before the dough rolls finishes rising. Bake the Ensaymada bread rolls for 12 to 15 minutes or until the top turns light brown. Do a check at 10 minutes just to be sure.
• Let the bread slightly cool then remove from the pan. Place a wire rack and cool completely.
• Mix butter and sugar. Spread over the Ensaymada bread rolls.
• Sprinkle grated cheese on top. Serve with coffee, hot chocolate or tea. Enjoy!

SUPER SOFT ENSAYMADA RECIPE

Steps:

• Activate yeast in 1/4 cup lukewarm water and 1 teaspoon sugar. Set aside for 10 minutes.
• In a mixing bowl with whisk attachment, combine soften butter, sugar, ½ cup milk, salt, egg yolk and activated yeast. Whisk at low speed (KitchenAid #2) for 2 minutes.
• Replace whisk attachment with dough hook. Add flour in 3 batches.
• Add 1st batch of flour and beat at low speed (#2) until combined. Scrape the sides of mixing bowl, add the 2nd batch of flour and the remaining ½ cup of milk. Beat until combined at low speed. Scrape again the sides and add the last batch of flour, beat at low speed until combined. Adjust the speed to medium (KitchenAid between #4 to #6 speed) beat until well incorporated. This process will take about 4 to 5 minutes.
• Don't overwork the dough.
• Dough will be sticky. Once dough starts to clump up on dough hook and pulls away slightly from the sides, flour spatula and hands. Remove dough and form into a ball.
• Transfer dough in a floured (1/2 teaspoon flour) or greased bowl covered with cloth.
• Rest and rise dough at room temperature for 1 ½ to 2 hours or until it doubled in size.
• Note: I proof dough in oven. Before mixing the dough, I boil water in a medium pot half full and I turn the oven to the lowest setting of 170 degrees F for 4 minutes. When done, place pot in oven with door shut. This will create a warm environment for dough to rise. This is best done when your house has centralized a/c or cold in the house. No need to cover bowl.
• Lightly flour spatula, hands, work area, rolling pin and cutter. Avoid adding too much flour in dough. Remove dough from bowl using spatula. It will deflate on its own without punching the dough.
• Place dough in floured working area. Sprinkle ½ teaspoon flour on top of dough for easy handling. Watch my video (coming soon) to see how I do it.
• Form dough into a log, divide into 3 pieces. Cut each piece into 6 rolls a total of 18 rolls.
• Use a floured rolling pin, take a dough and roll out the piece into 8 inch x 4 inch rectangle. Lightly brush surface with soften butter.
• Roll dough from it widest area into a log, coil and tuck the ends in the middle.
• Place each roll in a greased ensaymada mold. No need to grease non-stick mold.
• Let it rise in room temperature or place mold in oven with oven door shut for 1 hour to rise. Note: Pot of boiling water should be in oven.
• If you are using oven to rise dough, remove mold from oven.
• Preheat oven and bake at 350 degrees F between 12 to 15 minutes or until golden.
• Remove ensaymada from mold as soon as possible and transfer to a wire rack to completely cool.
• Prepare buttercream. Combine soften butter and powdered sugar. Brush top of ensaymada with buttercream and sprinkle grated cheese. Or you can spread soften butter on top of ensaymada, sprinkle some granulated sugar and grated cheese.
• If house is cool, store ensaymada in a sealed container up to 2 to 3 days in room temperature then transfer to fridge. Enjoy!

ENSAYMADA

Steps:

• Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.
• Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.
• Place dough into a greased bowl and let rise until doubled in size, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.
• Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.
• Remove from the oven and brush warm tops with melted butter, dust with sugar, and sprinkle with Cheddar cheese. Serve warm.