Purple Sweet Potato Ensaymada
Welcome to the sweet world of Ensaymada! If you’re a fan of this famous Filipino pastry, you’re in for a treat. Today, we’re going to explore a new twist on this classic dessert: The Purple Sweet Potato Ensaymada. This unique take on the Ensaymada is not only visually appealing, but it’s also deliciously sweet and satisfying. We’ll delve into the history of the Ensaymada and how it has evolved, as well as the key ingredients that make this Purple Sweet Potato Ensaymada stand out from the rest. So sit back, grab a cup of coffee, and get ready to indulge in the ultimate Ensaymada experience!
.
.
.
The History Of Ensaymada and How It Evolved
.
Ensaymada is a sweet and delicious pastry that has been enjoyed by Filipinos for generations. Its origins can be traced back to Spain, where it was known as “ensaimada.” The pastry was brought to the Philippines during the colonial era and has since become a beloved Filipino delicacy.
The traditional ensaymada is a soft, buttery bread that is coiled into a spiral shape and topped with sugar and grated cheese. Over time, variations of the ensaymada have emerged. Some bakers add fillings such as ube (purple yam) or salted egg, while others top it with other ingredients like buttercream, ham, or even chocolate.
Despite the variations, the ensaymada remains a staple in many Filipino households and is often served during special occasions such as Christmas or weddings. It has also gained popularity beyond the Philippines and can now be found in Filipino communities around the world.
In recent years, the ensaymada has undergone another evolution, with some bakers experimenting with different flavors and textures. Some have created ensaymada with pandan, matcha, or even ube-flavored dough, while others have made it into a dessert by adding ice cream or turning it into a cake.
Through its evolution, the ensaymada has remained a beloved pastry that represents the rich history and culture of the Philippines.
.
Other Recipe Ideas You Might Want To Try
.
.
UBe VS Purple Sweet Potato
.
I grew up eating ube in the Philippines. My grandma had them planted in our backyard and used them in many of her Filipino dishes. One of them is the famous “ube halaya” which is a popular filling for many Filipino desserts. You can make ube pancakes, ube bread, or even ube smoothies. Ube is also a popular ingredient in bubble tea and other drinks. Whether you are a fan of traditional Filipino cuisine or just looking to try something new, ube is definitely worth a try!
On the other hand, ube is not very easy to find here in the U.S. So I substitute my recipes with Purple Sweet Potatoes. It is also known as Okinawan sweet potato or Stokes Potato and is a great substitute for ube in making desserts and other Filipino cuisines. Although ube and purple sweet potato are not exactly the same, they have a similar taste and texture, making them interchangeable in many recipes.
One of the benefits of using purple sweet potato is that it is more readily available in many parts of the world compared to ube, which is native to the Philippines. Purple sweet potato can be found in many grocery stores and markets and is often less expensive than ube.
Tip:
You can also use frozen grated ube to make purple yam jam (available in Filipino stores). In fact, frozen grated ube is a convenient and easy-to-use ingredient for making this popular Filipino dessert. To make ube jam, you will need to mix the grated ube with coconut milk, condensed milk, sugar, and butter in a saucepan. Heat the mixture over medium heat, stirring constantly, until it thickens and turns into a jam-like consistency. Be sure to stir the mixture frequently to prevent it from sticking to the bottom of the pan and burning. Once the jam is thick and smooth, transfer it to a jar and let it cool before serving. Ube jam is delicious on toast, pancakes, or as a filling for cakes and pastries.
.
Ingredients You need to make ensaymada
.
- One batch of my Soft and Fluffy Bread Dough Recipe. This bread dough is very versatile, you can use it as a base for many of your bread recipes.
- A cup of my Purple Sweet Potato Jam Recipe. You can cut the recipe in half or use the leftover for other types of dessert you’ll be making. Or just use it as a side dish and spread it over your toast.
- Unsalted butter: Brush the melted butter on top after baking. Then brush the ensaymada again with softened butter before dusting it with sugar and cheese.
- Fine granulated sugar: Fine caster sugar, the granules are finer than regular white sugar.
- Shredded cheese: you can use a combination of cheddar and mozzarella or any of your favorite shredded cheese.
.
How to Make Purple Sweet Potato Ensaymada
.
.
Time needed: 1 hour and 30 minutes
ENSAYMADA
- ROLL THE BREAD DOUGH
See images 1 and 2. Use one batch of my Soft and Fluffy Bread Dough recipe. Divide in half and set the other half for later. Make sure to cover it with plastic wrap to avoid drying out. Use a knife or bench scraper to cut and divide the first dough into 8 pieces.
- ROLL AND FILL
See images 3 and 4. Roll one piece of the dough into about 6-inch diameter using a small rolling pin. Spread about a tablespoon of the Purple Sweet Potato Jam filling using an off-set spatula.
- ROLL INTO SMALL LOG
See images 5 and 6. Starting from the edge closest to you, gently roll the dough away from you, using the palms of your hands. Apply even pressure and try to keep the dough as round as possible. Using a tart mold holds the shape of the ensaymada better.
.
.
4. TWIST AND FORM THE ENSAYMADA
See images 7 and 8. When you reach the other end of the dough, lift it up and place it back on your work surface so the seam side faces down. Take the log and twist it into a spiral shape, tucking the ends underneath. Place ensaymada either on a mold with a cupcake cup or just use the cupcake cups if you do not have the molds. Repeat the process for the rest of the ensaymada.
5. PROOF
See images 9 and 10. Place the ensaymada onto a baking sheet pan. Cover them with a clean kitchen towel and let them rise for 30 minutes before baking.
6. BAKE
Brush the ensaymada with egg wash. Bake for 18-20 minutes or until golden brown.
.
7. TOPPINGS
See images 1 and 2. Brush the ensaymada with melted butter as soon as they come out of the oven. Let them cool for 20 minutes then brush again with softened butter. This makes the sugar adhere to the bread easily.
8. THE FINISH PRODUCT
See images 3 and 4. Sprinkle the cheese on top. Option: To decorate, pipe swirl purple sweet potato jam on top.
.
Frequently Asked Questions
.
Yes, you can make ensaymada without the filling. Traditional ensaymada is plain, but you can also add other flavors such as pandan and matcha.
Place them in an airtight container or wrap each ensaymada individually in plastic wrap. They can be stored for up to 2-3 days at room temperature. You can freeze them for up to 3 months.
When you are ready to eat the ensaymada, simply thaw them at room temperature for a few hours or warm them up in the oven for a few minutes.
.
Recommended Recipes
.
.
.
Purple Sweet Potato Ensaymada
Equipment
- baking sheet pan
- Tart molds
- Mixing bowl
- Off-set spatula
- Immersion blender or regular blender
- Stockpot
Ingredients
- 1 batch of Soft and Fluffy Bread dough
- 1 cup Purple Sweet Potato Jam
- 1/2 cup unsalted butter, divided
- 1/2 cup fine granulated sugar
- 1 cup shredded cheese, you can use cheddar and mozzarella
Instructions
- Use one batch of my Soft and Fluffy Bread dough recipe. Cut the dough in half, place the other back in a bowl, and cover with plastic wrap to avoid drying out. Cut the first half into 8 pieces.
- With a small rolling pin, roll each piece of dough about 6" in diameter and spread about a tablespoon of Purple Sweet Potato Jam.
- Roll each piece into a small log. Start from the edge closest to you, and gently roll the dough away from you, using the palms of your hands. Apply even pressure and try to keep the dough as round as possible. Using tart mold holds the shape of the ensaymada better. See NOTE #1
- When you reach the other end of the dough, lift it up and place it back on your surface so the seam side faces down. Take the log and twist it into a spiral shape, tucking the ends underneath.
- Place the ensaymada either on a mold with paper cups or just use the paper cups. Repeat the process for the rest of the ensaymada. Place them on a baking pan and cover them with a clean kitchen towel. Let them rise for 30 minutes before baking.
- Brush the ensaymada with egg wash. Bake for 18-20 minutes or until golden brown.
FOR THE TOPPINGS
- Melt 3-4 tablespoons of butter and brush the ensaymada as soon as it bakes. Leave the rest of the butter at room temperature to soften. After the ensaymada cools, brush them with softened butter. See NOTE #2
- Dredge the ensaymada in fine granulated sugar then sprinkle the cheese on top. Serve with a cup of coffee or tea.
Video
Notes
DID YOU MAKE THIS RECIPE? Follow us on Instagram at #leanbellaskitchen
Make sure to come back to this blog post and give us star ratings and reviews..
Equipment
.
.
Get A Week Free Of Meal-Prepping Recipes with a grocery list
.
