UBE MAKAPUNO ENSAYMADA

Having two jars of Ube Halaya with me which my SIL bought from Market Market, Fort Bonifacio, Global City (Philippines) and a freshly cooked makapuno, my first project will be ensaymada. This is very appropriate for this season of Lent. So without much story telling here it is...

Using my  ensaymada  and the makapuno  recipe all I need to do is to assemble. Just a note, I have so much left over butter and i felt like experimenting a bit, so I added generous amount of butter to the dough while beating it up... and the result... deliciously soft! 



UBE MAKAPUNO ENSAYMADA 

 

Assembly:

Ref to ensaymada recipe Procedure # 8. Roll each piece into a log and cut dough into 30 grams each.

9. Flatten the ball and fill with makapuno a pinch spoon will do, cover the strip with dough then place a pinch spoon of  ube then totally cover the filling with dough forming into a ball.

10. Place the filled dough ball upside down on a muffin pan or a baking sheet. Then continue filling the rest of the small ball doughs.

11. Proof these babies for 45 minutes to an hour.

12. Pre-heat oven to 350 degrees or 175 degrees with fan.

13. Bake bread for 10-15 minutes until slightly brown on top.

14. Cool then spread creamed butter and sugar on top and finish it with shredded cheese.

You're done... if you want to place in the fridge for the next morning breakfast, just thaw on the table and serve. No need to heat in a microwave. Ensaymada is still soft and delicious.

Breakfast with Milk Tea

Just a pinch spoon of ube and makapuno is enough to make you crave for more.

Enjoy!