Ube-Filled Ensaymada

Ingredients

• 4 cups Bread Flour, Spooned and leveled, plus a little for dusting
• 0.33 cup Granulated Sugar, Plus 3 tbsp more for topping
• 2.25 tsp Instant Yeast, One standard packet
• 1 tsp Salt
• 0.75 cup Whole Milk, lukewarm, About 100°F / 38°C
• 4 large Egg Yolks, Room temperature; yolks give ensaymada its rich, golden crumb
• 1 large Whole Egg, Room temperature
• 0.5 cup Unsalted Butter, softened, Plus 4 tbsp more, very soft, for brushing and topping
• 1 cup Ube Halaya (Purple Yam Jam), Stirred smooth so it spreads easily
• 0.5 tsp Ube Extract, Optional; stir into the halaya for a brighter color and aroma
• 1 cup Cheddar or Queso de Bola, finely grated, For topping; a mild, salty cheese is traditional

Instructions

1. Mix the Dough In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, 1/3 cup sugar, instant yeast, and salt. Add the lukewarm milk, egg yolks, and whole egg, and mix on low for 2-3 minutes until a shaggy dough forms.
2. Knead in the Butter With the mixer on medium-low, add the 1/2 cup of softened butter one tablespoon at a time, letting each piece disappear before adding the next. Knead for 10-12 minutes until the dough is smooth, shiny, and very soft. It will be stickier than sandwich bread dough; that's what makes ensaymada so tender.
3. First Rise Scrape the dough into a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1.5 hours.
4. Divide the Dough Turn the dough out onto a lightly floured counter and use a bench scraper to divide it into 12 equal pieces (about 75 g each). Cover the pieces with a towel and let them rest for 10 minutes so the gluten relaxes and they roll out without springing back.
5. Fill and Coil Roll one piece into a thin rectangle, about 4 x 10 inches. Brush it lightly with soft butter, then spread about 1 1/2 tablespoons of ube halaya over it, leaving a 1/2-inch border. Starting from a long side, roll it up into a tight rope, pinch the seam closed, and gently roll it under your palms until it's about 14 inches long. Coil the rope into a snail shape, tuck the end underneath, and set it in a greased ensaymada mold, muffin cup, or on a parchment-lined sheet. Repeat with the rest.
6. Second Rise Cover loosely and let the coils rise until puffy and nearly doubled, 45-60 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes.
7. Bake Bake for 15-18 minutes, until the tops are light golden and the bottoms sound hollow when tapped. Ensaymada should stay pale and soft, so pull them as soon as they turn golden. Let them cool for 10 minutes.
8. Butter, Sugar, and Cheese While they're still warm, spread the tops generously with the remaining very soft butter, sprinkle with the 3 tablespoons of sugar, and pile on the grated cheese. Serve warm or at room temperature.

Pro Tips

• Resist adding extra flour while kneading. A soft, slightly tacky dough bakes into the cotton-soft crumb that makes ensaymada different from regular brioche.
• A bench scraper is the easiest way to divide and lift this buttery dough. It cleanly cuts portions and scrapes up any dough that sticks to the counter without tearing it.
• If your halaya is very stiff, warm it for 15 seconds in the microwave and stir it smooth so it spreads thinly instead of tearing the dough.
• Use the finest holes on your grater for the cheese. Fluffy, finely grated cheese clings to the buttered tops; coarse shreds just slide off.

Variations

• Ube Dough Ensaymada: Knead 2 tbsp of ube powder and 1 tsp of ube extract into the dough for purple bread with a purple filling.
• Ube Cheese Ensaymada: Scatter a few small cubes of cheddar over the halaya before rolling, for pockets of melted cheese inside every coil.
• Buttercream Top: For a modern bakery-style finish, swap the butter-and-sugar topping for a thin layer of sweetened butter whipped with powdered sugar, then add the cheese.

Nutrition (estimated, per serving)

342 calories · 45g carbs · 9g protein · 15g fat · 17g sugar · 1g fiber

Frequently Asked Questions

Do I need ensaymada molds?

No. Fluted ensaymada molds give the classic shape, but a standard muffin tin, small brioche tins, or a parchment-lined baking sheet all work. On a flat sheet, leave about 2 inches between coils so they don't bake into each other.

How should I store ensaymada?

Keep them in an airtight container at room temperature for up to 2 days. To refresh, warm them for 10 seconds in the microwave so the butter softens again. You can also freeze them, without the cheese topping, for up to a month.

Can I make the dough ahead?

Yes. After kneading, cover the dough and refrigerate it overnight instead of doing the first rise. Cold dough is actually easier to roll and fill. Let the shaped coils rise a little longer, about 75-90 minutes, since they start cold.

Recommended Ingredient

GoodCook Touch Bench Scraper & Scoop 2-Piece Set — read our review.

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