Ube Ensaymada Recipe with Ube Streusel

Hey, fellow food enthusiasts! Get ready to embark on a delightful journey through the world of Filipino pastries as I share a culinary gem that has been a recent obsession of mine – Ube Ensaymada. If you've been following my culinary escapades, you might recall a sneak peek I gave you a while back. Well, the wait is over, and today, I'm excited to spill the beans on my unique and mouthwatering Ube Ensaymada recipe. Join me as I dive into the vibrant world of this Filipino classic, where tradition meets innovation, and discover how a twist on the conventional can result in a culinary masterpiece!
I'm thrilled to unveil my much-awaited ube ensaymada recipe, which I teased a while ago. While on the quest for the perfect Ube Ensaymada, I noticed that many recipes out there stuck to the traditional ensaymada style. Seeking something more unique, a dish that not only captivates visually but also tantalizes the taste buds, I embarked on a culinary adventure. After some exploration, I stumbled upon an uncommon ensaymada recipe and, true to my style, made a few personalized tweaks to elevate it to my liking.

Ingredients:

Tangzhong:

• 1/3 cup milk

• 3 Tbsp bread flour/ all purpose flour

Dough:

• 3 cups of bread flour/ all purpose flour

• 1/3 cup sugar

• 2 tsp salt

• 2 tsp active dry yeast

• 1 cup fresh warm milk

• 3 egg yolks

• 1/4 cup butter at room temperature 

• 1/4 cup shortening

Streusel:

• 3/4 cup all-purpose flour

• 1/2 cup sugar

• 1/3 cup butter

• 1 Tbsp ube flavoring

Buttercream:

• 1/2 cup butter at room temperature 

• 1/4 cup shortening

• 1/3 cup cold fresh milk

• 1/4 cup sifted powdered sugar

Instructions:

1. For achieving a soft and fluffy bread texture, the key lies in crafting a tangzhong. Begin by gently heating a pan over low heat, combining the bread and flour. Stir continuously until a thick paste forms.
2. After allowing the tangzhong to cool to room temperature, proceed to mix all the dough ingredients in a stand mixer or a bowl. Knead the mixture until it reaches a smooth and stretchy consistency. 
3. Incorporate the tangzhong into the dough mixture. To determine if the dough is ready, check for the desired texture by testing its stretchiness and observing the window pane or opaque appearance.
4. Take the dough and place it in an oiled bowl, shaping it into a ball to prevent sticking. Cover the bowl with cheesecloth or plastic wrap, allowing the dough to rest for at least 1 hour or until it doubles in size.
5. After allowing the dough to rest, knead it to eliminate any trapped air and then roll it into a log shape. Divide the dough into approximately 10 pieces and arrange them in oiled tart molds or ensaymada molds. Allow the dough to proof for 45 minutes or until it slightly increases in size. 
6. Next, bake it at 325°F for 12 to 15 minutes.

Making the Streusel

1. While the dough is resting, get started on the streusel for later use. Begin by combining all the streusel ingredients until well mixed. At this stage, the mixture will be crumbly; use your hands to crush it until it reaches a grain-like texture. Transfer the crushed streusel to a parchment paper-lined pan and bake at 325°F for approximately 12-15 minutes.
2. Transfer the streusel into a Ziplock bag and crush it by hand, or alternatively, use a food processor to achieve the desired texture.

Making the Buttercream

In a stand mixer, cream together the shortening and butter until they reach a soft and fluffy consistency. Gradually incorporate the powdered sugar, beating until a smooth texture is achieved. Slowly add the milk to attain the desired creamy buttercream consistency.

Preparing the Ensaymada

Once the bread has been baked and cooled, generously frost the top with buttercream and either dip or sprinkle it with streusel. Now, it's time to indulge! Serve up the ensaymada and savor every delightful bite. Enjoy!

As we reach the sweet conclusion of our Ube Ensaymada adventure, I hope you're as eager as I am to bring this delectable creation to life in your own kitchen. Crafting this unique twist on a classic has been a joy, and I can't wait for you to experience the delightful blend of tradition and innovation with every bite.

Whether you're a seasoned baker or a kitchen novice, don't be afraid to infuse your personality into this recipe. Experiment with toppings, get creative with presentation, and make it your own. The beauty of cooking is the freedom to adapt and create something uniquely yours.

I'd love to hear about your Ube Ensaymada journey. Share your experiences, adaptations, and even your favorite moments from this culinary exploration in the comments below. Let's continue to inspire each other in the kitchen!

Stay tuned for more culinary adventures and exciting recipes. Until then, happy baking and savor every moment of your Ube Ensaymada masterpiece. Cheers to indulging in the sweet pleasures of life!