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Purple Sweet Potato Ensaymada

Jen Paleracio
Ensaymada is a dessert made with soft and fluffy bread. The filling is purple sweet potato jam made with Stokes Sweet Potatoes, butter, sugar, cream, and vanilla.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine Filipino

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

NOTE #1: Option to use tart molds to bake the ensaymada. Using tart molds actually helpful in achieving perfectly shaped and evenly shaped sized pastries. The dough needs to be rolled and shaped into a coil before being placed into a baking pan. By using a paper cup and tart mold, you can ensure that each pastry has the same size and shape. This is especially helpful if you are making a large batch of ensaymada for an event or party. 
NOTE #2: When making ensaymada, it is common to dredge them in fine granulated sugar for an added sweet crunch. However, it is important to use softened butter instead of melted or cold butter when doing so. The reason for this is that softened butter is able to hold the sugar better than melted or cold butter. Melted butter will cause the sugar to slide off while cold butter will not be able to hold the sugar at all. Softened butter, on the other hand, has the perfect consistency to adhere the sugar to the ensaymada.
 
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Keyword bread, bread dough, creamy, esaymada, Filipino cuisine, filipino dessert, filling, homemade, pie filling, purple jam, purple sweet potato jam, purple yam, soft and fluffy bread dough, ube