Ube Ensaymada
Starting with my Fluffy white bread recipe I've decided to see what else I can do with it. So far it's a lot! It makes great ensaymada. If you don't have or want to use Ube, feel free to leave that part out.
Print RecipeEquipment
- Stand mixer
- Bread Machine
Ingredients
- 1 Cup warm water
- 2 tbsp white sugar
- 2.25 tsp yeast
- 3 cups bread flour
- 1/4 cup melted butter
- 1 tsp salt
- Butter for brushing
- Sugar for sprinkling
- optional Finely shredded cheese for sprinkling
Instructions
- Getting your bread machine ready to go (or your mixer, or chosen method)
- Place warm water, sugar, yeast into bread machine
- Quick stir to dissolve
Tangzhong
- While your yeast is proving, start the Tangzhong by adding 3tbsp flour and 2 tbsp water into a pot
- Warm over low heat while mixing to get a nice gooey roux. Should only take a minute or two.
Dough
- Add everything (but the Ube) into your bread machine
- Set to "dough" and walk away
- Once dough cycle is complete place dough onto a floured surface and divide into 8-12 pieces
- Roll pieces into about 12 inch long snakes
- Flatten snakes
- Add Ube jam to flat snakes and roll over to seal
- Once sealed, roll again to make sure the snakes are uniformly sealed
- Roll your snakes into a spiral, tucking the last bit underneath
- Cover with plastic wrap and let rise for 30 minutes
- Add a container of water to the warm oven
- Bake Ube Ensaymada for 20 minutes
- Once baked, brush with butter, sprinkle with sugar, and if you want to go all in, sprinkle with cheese
Nutrition
Serving: 1roll | Sodium: 230mg | Calcium: 6mg | Vitamin A: 118IU | Sugar: 2g | Fiber: 1g | Potassium: 38mg | Cholesterol: 10mg | Calories: 157kcal | Saturated Fat: 3g | Fat: 4g | Protein: 4g | Carbohydrates: 25g | Iron: 1mg