Ube Ensaymada with Ube filling
- Combine flour and all the ingredients for the dough into a large mixing bowl. Mix together with your hands until a dough is formed.
- Tip the dough onto a lightly floured worktop and knead well for 15 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.
- After the dough has risen, transfer the dough out onto the very lightly floured worktop again and remove the air by pressing the dough with your fingers. Divide into 2 pieces. Roll the half into a log then cut it in 8 – 10 pieces. Flatten 1 piece long ways. Spread the ube jam/haleya and sprinkle with sugar. Roll tightly to form like a log. Roll it on your work top using your palms to make it long about 6-8 inches long.
- Form the dough like a coil and place the dough in a tray lined with parchement paper. 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 40 minutes.
- Towards the end of the rising time, preheat the oven to 175C/350F. Bake for 18 to 20 minutes depending on the size of ensaymada.
- After baking, transfer on a wire rack and let it cool down completely.
- For the Icing: combine all ingredients together. Mix it well using hand mixer or wire whisk till smooth and creamy.
- Spread the icing on top of cooled ensaymada. Dip it in grated cheddar cheese facing down. Ready to serve. Enjoy!