1) Put all the ingredients for the dough into a large mixing bowl. Mix together with your hands until a dough is formed.

2) Tip the dough onto a lightly floured worktop and knead well for 10 minutes or until the dough is smooth and elastic. If the dough is sticky, pour a good amount of oil on your work top and on your hands. Continue kneading until the dough is easy to handle. Return the dough into the lightly oiled bowl and cover with a damp tea towel or cling film. Leave to rise for 1 hour.

3) After the dough has risen, til the dough out onto the very lightly floured worktop again and divide into 2 pieces. Roll the half into a log then cut it in 6-8 pieces.

4) Flatten each piece with a rolling pin, start from the middle outward up and down.

5) Spread a good amount of Ube Haleya, don’t spread at the ends so it can be seal properly. Then roll the dough and seal the end by pinching it together. Roll the dough to till about 8 inches long.

6) Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The end should be tucked in under dough. (see video for better comprehension).

7) Place on baking pan with the seam down. Make sure there’s enough spaces in between each bread then cover it with cling film or dumped cloth. Let it rise or prove again for another 30-40 minutes.

8) Towards the end of the rising time, preheat the oven to 175C/350F. Bake for 15 to 18 minutes depending on the size of ensaymada.

9) After baking, leave to cool completely on a wire rack.

10) For the toppings, combine softened butter and icing sugar (you can add powdered milk as optional ingredients) and using a hand mixer, cream the butter and icing. Set aside.

11) Once the ensaymada has cooled down, spread the creamed butter on top then sprinkle the grated cheese on top. Ready to serve. Enjoy!

**This recipe can make 12 ensaymadas.