Your favorite ensaymada made even more special with ube and munggo (sweet mung bean paste) filling. This recipe yields a super soft bread made of my tried and tested ensaymada dough. You can make the fillings from scratch or use store-bought for convenience. Step-by-step photos, videos, and lots of tips are all here!
Why ensaymada is shaped like a coil?
Ever wondered why ensaymada needs to be coiled or shape into a spiral? Simple answer–it's meant to be filled!
If you've tried my ensaymada recipe, you'll notice that I did not bother to coil the dough. There wasn't a need really because we're not putting anything in it. And that's why shaping it into a simple bread roll saves you a lot of time.
In today's recipe, we're going to be putting "coiling" to good use by filling the bread with our favorite ube halaya (purple yam jam) or munggo/monggo paste (sweet mung bean paste).
Ensaymada Ube or Munggo
Back home, ensaymada's are commonly we love our ensaymada with munggo filling. It's one of the most popular variations of this bread commonly sold in panaderias (Filipino bakeries).
This recipe uses my tried and tested ensaymada dough recipe. It's super soft, buttery, and awesomely delicious! When you see the ingredients of the dough, you'll understand why it's so good!
Ube Halaya or Mung Bean Paste Filling
You can make these yourself or use store-bought. I made my own and it's really easy! Whatever you choose, remember to add melted butter to the paste to make it smooth, creamy, and not dry.
The key to making this bread recipe less tedious is breaking up the process into two parts. Here's how I made it:
- Make the dough - get the recipe here which includes step-by-step photos, a video recipe, and lots of tips!
- Make the paste filling - if you're doing your own ube halaya/munggo paste, you can make it on the same day you're making the dough. You can find my ube halaya recipe here and munggo paste here.
Divide and Shaping
The next day, start with shaping and filling the dough. Here's how:
A few tips:
- Size - start with 45g and adjust based on the size of the molder you're going to use. Mine was about 80g which yielded a large bread.
- Use a small rolling pin - after shaping the dough into a ball, lightly flatten it into a disc using a rolling pin. This will make the dough evenly flat. If you don't have a rolling pin, use a rectangular bottle or glass. Remember to lightly flatten, don't press too hard otherwise the dough will be too thin.
- Don't overfill! For a 45g dough, you just need about 2 teaspoons full of the filling My doughs are in large size, I put 2 tablespoons of the filling.
Proof (2nd rise)
Place the dough in a greased baking sheet or ensaymada molder/brioche molder. After proofing, brush with egg wash to give it a golden shiny color. This is totally optional but I just love love the golden and shiny effect it gives to the bread.
For the munggo ensaymada, I used a rectangular baking sheet to get the "ensaymada panaderia look" and for the ube ensaymada, I used the brioche molder.
Bake until golden
The baking time of this ensaymada with filling is shorter than the regular ensaymada because the dough is rolled out thinner, therefore cooks faster.
Tip: Don't place the bread too close to the heat source to prevent the top from burning. I suggest using the bottom rack or bottom middle rack when baking.
Serve with your favorite toppings
After baking, cool the bread completely in a cooling rack. Brush with softened butter and sprinkle with granulated sugar or top with grated cheese if you feel like indulging. Yum!
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Watch how to Make it
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Ensaymada with Ube Halaya or Munggo
- 1 ensaymada dough recipe
- 1 beaten egg + 1 tablespoon milk ( for egg wash, optional)
Filling Options (choose 1 or use half of each)
- butter (softened)
- white sugar
- grated cheese (I used processed cheddar)
Make the dough (1st rise)
- Make the ensaymada dough according to this recipe. Proof overnight in the fridge. This will make the dough easier to manage.
- Remove dough from the fridge and let it sit in room temperature for 30mins, longer depending on the temperature.
Prepare the Filling and Ensaymada Mold
- Add melted butter to the ube halaya or mung bean paste. Stir until smooth and creamy. You can also adjust the sweetness by adding more sugar. Totally optional.
- Meanwhile, brush ensaymada mold with butter or oil. If using a baking pan, grease with oil and line it with parchment paper.
Shape (2nd rise), watch the video, it's helpful
- Remove the plastic wrap and punch the dough down. Knead for 2 minutes in a stand mixer or lightly floured surface. Divide the dough to desired size and form into balls. See note 1 for suggested weight.
- Using a rolling pin, flatten each portion into an oval shape. Spread 1 to 2 tablespoon of the filling. Roll up firmly, pinch the seam down to seal.
- Using the palm of your hands, gently roll the dough to a long rope. Slightly pinch both ends then shape into a spiral/coil. Tuck the end to the lower side (not under). Pinch the seam to seal.
- Place in the greased molder or arrange in a baking pan 2 inches apart. Cover with a plastic wrap and let it rise until double in size. This could take 45mins to 1 hour.
- Preheat oven at 180c/350f, 20 minutes before the dough rolls finishes rising.
- Gently brush the top of each roll with egg wash. This is optional.
- Bake for 10 to 12 minutes until top turns brown. Check at 10 minutes just to make sure.
- Remove from the oven and let it cool to touch. Remove from the mold and transfer to a cooling rack.
- Brush with softened butter and sprinkle with sugar on top. Add grated cheese if prefered. Enjoy!
Recipe Notes and Tips:
- Suggested weight: large ensaymada should weigh around 80g to 90g each while small-size should be around 45g and medium-size around 60g each. Adjust based on your preference. Tip: Weigh the entire dough on a kitchen scale then calculate how many servings you wish to make e.g. 1289g /60g is equal to 21pcs
- Filling Variation: Add condensed milk if you want it sweeter and milkier.
- Storage/Shelf life: Refrigerate in an airtight sealed container. When properly stored, it can last 3 to 5 days.
- Re-heating: Re-heat in the microwave for 20 to 30 seconds.
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