Filipino Ube Ensaymada: Indulge in This Sweet Delight!

Introduction to Filipino Ube Ensaymada

There’s something special about Filipino Ube Ensaymada. This bread is soft, buttery, and topped with cheese. It’s a treat that makes any moment better. I first made it during a family weekend. The smell of ube extract in the kitchen was amazing. Perfect for sharing or enjoying alone.

The Origins of Ube Ensaymada

Ube Ensaymada started in Spain but became a Filipino favorite. Traditional versions were plain and buttery. Filipinos added ube, or purple yam, for color and flavor. Now, it’s everywhere—in bakeries and homes. Whether a snack or dessert, it shows Filipino creativity.

Why You’ll Love This Recipe

This Ube Ensaymada is a winner. First, it’s easy to make at home. The dough is soft and fun to work with. The sweet and savory toppings are addictive. Every bite is balanced. Whether you’re new to baking or experienced, this recipe works.

Perfect Occasions to Prepare Ube Ensaymada

This bread fits anywhere. Serve it for breakfast with coffee or tea. It’s great for snacks or parties too. I bake it for birthdays or fiestas. Its purple color stands out. Guests always want more!

Ingredients for Ube Ensaymada

• 3 cups all-purpose flour
• 1 teaspoon ube extract
• ½ cup sugar
• ¾ cup milk
• 2 eggs
• ½ cup butter, softened
• 1 packet yeast
• ½ teaspoon salt
• ½ cup shredded cheese

Substitution Options

No ube extract? Use mashed purple yam. Swap milk with almond or soy milk. Out of shredded cheese? Try grated Parmesan. For vegan options, use coconut oil instead of butter and flaxseed gel for eggs.

Preparation Steps

Step 1: Activate the Yeast

Warm the milk slightly. Add yeast and let it sit for 5-10 minutes until frothy. Make sure the milk isn’t too hot—it kills the yeast.

Step 2: Mix the Dough

Mix flour, sugar, eggs, and ube extract. Add the yeast mixture slowly. Stir until sticky dough forms. Knead on a floured surface until smooth.

Step 3: Add Butter and Salt

Work in softened butter and salt. Knead again until combined. Let the dough rest in a greased bowl, covered, until doubled. Takes about an hour.

Step 4: Shape the Rolls

Roll out the dough and cut into pieces. Shape each into a coil. Place in muffin tins. Cover and let rise 30 minutes until puffy.

Step 5: Bake and Top

Bake at 350°F for 15-20 minutes until golden. Brush melted butter on top while warm. Sprinkle sugar and cheese generously. These toppings add flavor.

Chef’s Tip

Toast the shredded cheese before sprinkling. Adds a nutty smell that pairs well with sweetness.

Time Required

• Prep time: 30 minutes
• Rising time: 1 hour 30 minutes
• Baking time: 20 minutes
• Total time: 2 hours 20 minutes

Nutritional Information

Each serving has:

• Calories: 250
• Protein: 6g
• Fat: 10g
• Carbs: 35g

Extra Information

Ube is packed with antioxidants. Its color comes from anthocyanins, found in blueberries too.

Necessary Tools

• Mixing bowls
• Rolling pin
• Muffin tin
• Parchment paper
• Pastry brush

Storage Instructions

Store leftovers in an airtight container. Keep at room temp for two days. Refrigerate for longer storage. Reheat in the oven. Avoid microwaving—it makes the bread soggy.

To freeze, wrap pieces in plastic. Put them in a freezer-safe bag. They last a month. Thaw overnight before reheating.

Tips and Tricks

Use a stand mixer to knead easily. Check your yeast’s expiration date. Don’t skip the second rise—it makes the bread lighter.

Serving Suggestions

Serve with hot chocolate or coffee. Pair with fruit salad for balance. It’s also a great gift wrapped in colorful paper.

Healthier Alternatives for Ube Ensaymada

Here are six ways to make it healthier:

• Whole wheat flour: Replace half the flour with whole wheat.
• Less sugar: Cut sugar by one-third.
• Low-fat cheese: Use reduced-fat cheese.
• Coconut sugar: Swap white sugar for coconut sugar.
• Plant-based butter: Use vegan butter.
• Egg replacement: Use applesauce or banana instead of eggs.

Common Mistakes to Avoid

Mistake 1: Overmixing the Dough

Overmixing makes tough bread. Stop when the dough feels smooth. A light touch keeps it soft.

Mistake 2: Skipping the Second Rise

The second rise makes airy rolls. Rushing leads to dense bread. Patience matters here.

Mistake 3: Using Cold Milk

Cold milk slows yeast. Use lukewarm milk for best results. Aim for around 110°F.

Mistake 4: Overbaking

Overbaked ensaymada gets dry. Check early and remove when golden.

Frequently Asked Questions

Can I use fresh ube instead of extract?

Yes! Steam and mash fresh ube. Adjust for color and flavor.

How do I store leftovers?

Keep in an airtight container at room temp for two days. Refrigerate longer. Reheat in the oven.

Can I freeze unbaked dough?

Yes! Wrap shaped dough tightly and freeze. Thaw in the fridge overnight, then let it rise before baking.

What if my yeast doesn’t foam?

If it doesn’t foam, it’s likely expired. Start over with fresh yeast.

Is ube extract natural?

Most are natural. Check labels to avoid artificial coloring.

Can I make mini ensaymadas?

Yes! Divide dough into smaller portions. Adjust baking time. Minis are great for parties.

Why does my bread taste bland?

Make sure you’ve used enough ube extract and toppings. Taste the dough before baking.

How do I prevent sticking in the muffin tin?

Grease the tin lightly or line it with parchment paper.

Can I add other flavors?

Try pandan or matcha. Adjust liquids as needed.

What cheese works best?

Edam or cheddar works well. Choose a melty cheese for best results.

Conclusion

Filipino Ube Ensaymada is more than bread—it’s tradition. With vibrant colors and tasty toppings, it’s a crowd-pleaser. Follow this guide, avoid mistakes, and enjoy making it. Happy baking!