Ube Ensaymada is a Filipino type of brioche called ensaymada mixed with ube extract and filled with ube jam then topped with loads of grated edam cheese
- 4 1/2 cups high grade flour, plus more for kneading
- 3/4 cup sugar
- 1 1/2 teaspoon salt
- 1/4 cup full cream milk
- 4 egg yolks
- 2 whole eggs
- 1 cup cold butter, cut into small cubes
- ube flavocol (also called McCormick Ube Flavor Extract)
- 1/2 cup lukewarm water
- 1 tsp sugar
- 1 tsp yeast
Topping and Filling
- In a small bowl combine together all yeast mixture ingredients, set it aside and let the yeast bloom
- In a mixing bowl sift together dry ingredients, set it aside
- In a bowl whisk together wet ingredients apart from the butter and ube flavocol, set it aside
- Place mixing bowl in a stand mixer using the kneading hook, knead in low speed while adding the bloomed yeast mixture slowly. Once yeast mixture are added fully, slowly add the whisked wet ingredients next until finished continue in low speed until a dough is formed.
- Increase the speed into the next speed setting, add cold butter one cube at a time. Once everything has been added increase the speed further to the next speed setting. Knead for 20 to 25 minutes or until dough is elastic and smooth. At the first 15 minutes it will be sticky, the dough will stick to the walls of the mixing bowl but once you’re in the last minutes, it will all come together and there will be no more sticking dough on the walls of your mixing bowl, this is the stage when you know your dough is ready. If it is still sticky add 5 minutes of kneading time, this all depends on the room temperature you are making your ensaymada as well as the humidity.
- Remove mixing bowl from the stand mixer, cover with cling wrap then place it in a warm location.
- Let it rise to double its size, at this stage you can continue to bake it and proceed to step 10, especially if you are in a hurry but I suggest to at least proof it overnight (Step 8) to a maximum of two nights for best results.
- Proof the dough, place in the refrigerator still covered tightly with a cling warp then cover with a plate on top. Leave it in the refrigerator for at least 12 hours to a maximum of 48 hours.
- Remove dough from the refrigerator.
- Remove dough from the mixing bowl, deflate, flatten and put 1/2 tsp of ube flavocol on the top surface, fold it. Put another 1/2 tsp of ube flavocol on the top surface, fold it again then put another 1/2 tsp of ube flavocol on the top surface. Fold and flatten multiple times to make a marbled effect.
- Divide dough into 24 equal parts then flatten each dough into a circle, place a teaspoonful of ube jam in the middle, bring the sides together then seal. Seam side down, place it in a baking paper lined baking tray, giving ample space for each ensaymada to rise. Once all dough pieces are shaped, set it aside in a warm place loosely covered with cling warp then let it rise and double its size.
- Place baking tray with ensaymada in a 180C preheated oven then bake for 12 to 15 minute or until top turns light brown.
- Remove from the oven then let it cool.
- Once cooked down, mix margarine and sugar, spread on top of ensaymada, sprinkle more sugar on top then grated cheese. Serve.