Make your favorite ensaymada with ube halaya or munggo (sweet mung bean paste). Super soft, airy and moist filled with sweet filling. The dough is made of my tried and tested super soft ensaymada bread rolls–this is an extra special ensaymada you don't want to miss!
1 ½cupsweet mung bean paste / munggo pastehomemade or store-bought
¼cupunsalted buttermelted
Toppings
buttersoftened
white sugar
grated cheeseI used processed cheddar
Instructions
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 tbsp 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.
Baking
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!
Video
Notes
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.