inthekitchen
Ube Ensaymada
A pop of purple from Ube Halaya
yam jam, with its delicately
sweet and comforting flavour,
sets this recipe apart from the
traditional Filipino brioche
recipes.
INGREDIENTS
Dough
1 cup milk
1/2 cup salted butter
1/2 cup white sugar
1 Tbsp vanilla extract
1 tsp salt
5 cups all purpose flour
1 package instant yeast
4 whole eggs
2 cups Ube Halaya jam jam (can
be purchased in any local Asian
supermarket)
Garnish
1 cup softened salted butter
1 cup white sugar
1 cup grated cheese (cheddar or
Queso de Bola)
METHOD:
1. Add paper liners to muffin tin,
greasing edges.
2. Warm milk, butter, sugar,
vanilla and salt in a small pot.
Once butter has melted, remove
from heat and set aside.
3. Place yeast and 2 1/2 cups
flour in a mixing bowl. Using
the paddle attachment, beat at
low speed. Slowly add warm milk
mixture in steady stream. Paddle
until smooth.
4. Add eggs one at a time to
ensure egg is mixed well. Paddle
until dough is smooth.
5. Switch to hook attachment.
Add remaining flour in small
batches.
6. Continue beating until dough
loses its sticky texture (sides
of mixing bowl will gradually
become clean).
7. Remove mixing bowl from
mixer and cover with plastic
wrap. Allow dough to rest in a
warm, dry place until doubled in
size (approximately 1-2 hours).
8. Remove plastic wrap. Divide
dough into small, equal parts
(approximately 2”-3” balls).
9. Roll each ball of dough into a
log. Flatten logs into strips with a
rolling pin. Brush surface of dough
with melted butter, or with yam
jam. Fold over one side of strip to
other side.
10. Curl each rolled up log into a
coil. Pinch dough to seal end.
Place each coiled bun in a pan.
11. Let rest for 1 hour, until
doubled in size.
12. Bake at 325°F for 10-15
minutes, or until golden brown.
13. Allow to cool, then remove buns
from pan. Brush top of buns with
butter, gently roll in sugar, and
garnish generously with cheese.
Yield 12 buns
ciao! / dec/jan / two thousand seventeen
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