Ube Ensaymada

Ube Ensaymada

Serves 10 Serves 10
Ready in 150 min. Ready in 150 min.


  • 1100 g of all purpose flour

  • 20 g of yeast

  • 15 g of salt

  • 200 g of sugar

  • 200 g of Emborg Butter, unsalted

  • 200 g of Emborg Full Cream Milk 

  • 4 eggs

  • 6 egg yolk

  • 300 ml water

  • 200 g of Ube Jam

Butter cream

  • 200 g of Emborg butter, unsalted

  • 100 g of sugar

  • 400 g of Emborg Edam Cheese, grated

Preheat the oven to 190ºC (375ºF).
Grease the tray and set aside. 

Mix all dry ingredients. 
Add liquid and knead at low speed.
Add eggs then the butter last. Knead the dough at medium speed  until dough becomes smooth and elastic.

Bulk fermentation: 60 minutes in warm proofer, punch down after 15 minutes. 
Scaling, rounding: 50g 
Shaping: roll then coil and put in a brioche tin.

Final rising: 40 to 60 minutes or until the dough double its size. 
Brush with egg wash before baking. 

Baking time: approximately 10-12 minutes until lightly brown.  
Cool before assembling.