I Made Filipino Ube Macapuno Ensaymada - Recipes

I Made Filipino Ube Macapuno Ensaymada

Ube and coconut make these sweet buns even sweeter.


For the dough:
4 cups all-purpose flour
½ cup granulated sugar
2 ¼ tsp instant yeast
½ tsp kosher salt
½ cup warm milk (115°F-120°F)
? cup melted butter
4 eggs, plus 1 for egg wash

For the filling:
¾ cup ube jam
½ cup macapuno string
For the topping:
½ cup softened butter
¼ cup granulated sugar
1 cup grated mild white cheddar cheese


In a bowl, whisk milk, butter, and eggs. In another bowl, combine flour, sugar, and yeast. Slowly stir the wet mixture into the dry bowl and mix until a sticky dough forms. Transfer to a floured surface and knead for about 10 minutes until the dough is smooth. Place in a lightly oiled bowl and cover with plastic wrap. Let rise until it doubles in size, about 1-2 hours. Punch dough down and equally divide the dough into small, palm-sized balls. Flatten each ball with a rolling pin and spread with ube jam and macapuno string. Roll them up, shape into a coil, and tuck and seal the end underneath. Place on a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for 1 hour.
Preheat oven to 350°F. Brush with egg wash and bake for 15-20 minutes or until golden.
Set aside to cool on a rack.
Once completely cooled, spread some butter on the surface and sprinkle with sugar and cheese.

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