Ensaymada is one of the classic Filipino breads which is covered with margarine and sugar and top it with grated cheese to make it extra special.
I can remember it exactly how it feels when I was young every time I see it in almost every Filipino bakery. That time, it was just plain ensaymada, meaning no extra flavouring, no grated cheese on top but people already enjoyed eating it.
These days, they are even made special by putting some extra flavour and toppings. This includes adding ube(yam) flavour and with grated cheddar cheese as topping. This is what I covered in this article on how to make ube ensaymada. Ensaymada is a perfect mate for your favourite morning coffee or tea.
HOW TO MAKE ENSAYMADA SPECIAL?
You need time and patience to make ensaymada special and to achieve a good rise and make the ensaymada dough recipe soft. Seeing the result is amazing and worth the wait. I can say that this dough is different to other doughs because the ensaymada dough is a bit sticky. Adding the ube (yam) flavour is now a trend to many people. You must give it a try and let us know if you still prefer the original enasaymada or the flavoured ones.
For the toppings, you can just use the regular coats and toppings or you can make it extra special by changing the coat of sugar and margarine to creamed butter and powder sugar and tons of grated cheddar cheese. Some people also use salted egg to make it even more special and give a little twist.
NOTES TO REMEMBER ON HOW TO MAKE UBE ENSAYMADA
- It is normal for the ensaymada dough to be sticky. It will become less sticky as you knead. You can add flour but not a lot and slowly because adding too much flour can lead to a dry, crumbly and dough which is difficult to work with. This can contribute too to a dough which does not rise very well and makes a chewy bread instead of being soft.
- If you don’t have enough time in a day, you can make the dough ahead and refrigerate it after kneading making sure it is fully covered and can make it the next day. Just remember to let it sit at room temperature for about half an hour before using it. Deflate air. Shape it then bake.
- Using an instant yeast saves you time. You can directly mix it with the dry mixture, unlike active dry yeast that you need to first proof in warm water (110 degrees Fahrenheit) first and let it sit for few minutes.
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SOME OTHER FILIPINO TREATS YOU MUST TRY:
- COCONUT MACAROONS – sweet treats made of flour with sweetened condensed milk, butter, eggs and desiccated coconut.
- CHOCOLATE CRINKLE COOKIES – if you are craving for a cookie but also craves a brownie, this perfect for you. It is coated with powdered sugar.
- BANANA CHOCOLATE CHIP MUFFIN – this is for those fans of banana and chocolates.
- LECHE FLAN – this is steamed or baked milk and eggs on top of a caramelized sugar
- BEEF EMPANADA – this is a Filipino pastry with cooked ground beef mixture as filling
- 1 cup milk, warm
- 1/3 cup sugar
- 1 tsp. salt
- 1/2 cup butter, softened to room temperature
- 3/12 cup all-purpose flour, sifted
- 2 1/4 tsp instant yeast or 1 pack
- 3 egg yolks
- 1 to 1 1/2 tbsp. ube flavouring
- 1/4 cup butter, extra for brushing
- 1/2 cup granulated sugar
- 1/2 cup margarine
- cheddar cheese, grated
- Combine all the ingredients except for the extra butter in a mixing bowl.
- Start with all the dry ingredients and whisk it.
- Then add egg yolks and warm milk. Whisk it again. After that, by using a stand mixer give a beat medium speed until it is combined.
- Add the softened butter slowly until just combined. Stop beating and scrape the sides of the bowl.
- Add the ube flavouring then knead the dough using the dough attachment at a low speed from 8-10 minutes. It is normal that the dough is sticky this time. You can add some flour slowly but not a lot to prevent the dough from becoming dry.
- Scrape the sides. Grease another bowl and transfer the ensaymada dough into it. Cover it with a kitchen towel or a cling wrap in a warm area. Let it rest for about 60-90 minutes or until you can see the dough doubled in size.
- After the dough has doubled size, put into a highly floured surface and roll into a log. Divide into 2. Roll again and divide it into 2 again. Repeat the same step until you will reach your desired size. Alternatively, you can a digital weighing scale for a uniform size.
- Roll a slice into a rectangle using a rolling pin and spread some butter then roll it into thin log. Then shape it like a loop (coil). Don’t forget to tuck the end under. Repeat the process until all the dough is done.
- Placed the shaped dough into a prepared baking tray with parchment paper. If you have available ensaymada mould, you can use the greased mould instead.
- After shaping all the dough, cover it with a cling wrap and let it rest again for about 30 minutes to an hour or until the dough has risen and doubled its size.
- Preheat the oven to 300°F or 150°C. Bake the ensaymada for 20-25 minutes. Let it cool completely for about 5-10 minutes.
- Brush the top with margarine then sprinkle or dip in granulated sugar and top it with grated cheddar cheese to make it more special.
- Enjoy it with coffee for a perfect breakfast or snack.
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