Soft, buttery, and impossibly fluffy, Ube Cheese Ensaymada takes the classic Filipino brioche-style roll and swirls it with purple ube halaya, then finishes with a snow of sugar, melted butter, and a generous crown of grated cheese. It’s bakery-level indulgence you can absolutely pull off at home.
Why You’ll Love This Recipe
- Cloud-soft crumb: Enriched dough (milk, eggs, butter) for ultra-tender rolls.
- Iconic flavor combo: Sweet ube halaya balanced by salty, creamy cheese.
- Picture-perfect swirls: Simple shaping method gives those signature spirals.
- Make-ahead friendly: Dough chills well for next-day baking.
Tools
- Stand mixer with dough hook (recommended)
- Mixing bowls, bench scraper, rolling pin
- 12-cup muffin pan or ensaymada molds (or a parchment-lined sheet pan)
- Kitchen scale (for accuracy), pastry brush
Ingredients
Enriched Dough
- ¾ cup (180 ml) warm whole milk (43°C/110°F)
- 2¼ tsp (7 g) instant yeast
- ⅓ cup (65 g) granulated sugar
- 3 large egg yolks (room temp)
- 1 large whole egg (room temp)
- 3 cups (360 g) bread flour (or AP flour + 1 tbsp vital wheat gluten)
- 1 tsp fine sea salt
- ¼ cup (60 g) ube halaya (for color/flavor in dough; optional but great)
- 1 tsp ube extract (optional, boosts color/aroma)
- 6 tbsp (85 g) unsalted butter, very soft
Filling
- 1 cup (300 g) ube halaya (thick ube jam), at room temp
- 2 tbsp unsalted butter, very soft (for the surface)
Topping
- 4 tbsp (55 g) unsalted butter, melted and cooled slightly
- ⅓ cup (65 g) superfine or granulated sugar (for rolling/dusting)
- 1½–2 cups (150–200 g) finely grated cheddar or processed cheese (Eden-style), well chilled
Cheese note: Chilled, fine shreds cling better and melt more gently.
Time & Yield
- Active: 35–45 minutes
- Proofs & rest: 1¾–2¼ hours (or overnight chill)
- Bake: 15–18 minutes
- Total: ~2½–3 hours (mostly proofing)
- Yield: 12 rolls
Step-by-Step Instructions
1) Make the Dough
- In mixer bowl, whisk warm milk, yeast, sugar. Stand 5 minutes (it will look syrupy; instant yeast doesn’t need full bloom).
- Add yolks, whole egg, flour, salt, ube halaya (dough portion), ube extract (if using). Mix on low until shaggy.
- Increase to medium; knead 3 minutes. With mixer running, add soft butter in spoonfuls; knead 6–8 minutes more until smooth, elastic, and slightly tacky (windowpane holds).
- Shape into a ball, place in a lightly oiled bowl, cover, and proof 60–75 minutes or until doubled.
Overnight option: After a 30-minute rise at room temp, refrigerate dough 6–24 hours; shape cold the next day for deeper flavor and easier handling.
2) Divide & Fill
- Turn out dough; degas gently. Divide into 12 equal pieces (~70–75 g each).
- Working one at a time, roll into a 20×8 cm (8×3 in) strip.
- Spread a thin veil of soft butter, then a heaping tablespoon of ube halaya (don’t overfill—about 25 g).
- Roll up tightly from the long edge into a rope. Coil into a spiral, tucking the tail under.
3) Pan & Proof
- Place coils into buttered muffin cups/ensaymada molds (or spaced on a parchment-lined sheet).
- Cover and proof 35–45 minutes until puffy and nearly doubled (a gentle poke should slowly spring back).
4) Bake
- Preheat oven to 350°F (175°C).
- Bake 15–18 minutes until tops are lightly golden and centers reach 190–195°F (88–90°C).
- Cool 10 minutes in pan, then transfer to a rack.
5) Butter–Sugar–Cheese Finish
- Brush warm tops with melted butter.
- Roll or shower with sugar to coat lightly.
- Crown with a generous handful of grated cheese. Serve warm or at room temp.
Nutrition (Per Roll, 1 of 12)
Approx. 290–330 kcal, 12–14 g fat, 41–45 g carbs, 7–9 g protein (varies with cheese/halaya brands).
Pro Tips for Bakery-Soft Ensaymada
- Soft butter in the dough: Not melted—this keeps the crumb feathery.
- Don’t over-flour: Dough should be supple and slightly tacky, not dry.
- Easy shaping: Chill the halaya briefly so it spreads without tearing the dough.
- Steam boost (optional): For extra softness, place a small pan of hot water on the oven floor during baking.
Variations & Twists
- Cream Cheese Frosted: Beat 115 g cream cheese + 45 g butter + 60 g powdered sugar + 1 tsp milk; spread instead of butter/sugar, then top with cheese.
- Ube-Macapuno: Add a few strands of macapuno (sweet coconut sport) with the halaya.
- Mocha Ensaymada: Swap halaya for mocha butter (butter + espresso powder + sugar), top with cheese or chocolate shavings.
- Extra-Cheesy: Sprinkle a little cheese inside with the halaya for pockets of melty saltiness.
Make-Ahead, Storage & Reheating
- Same-day best, but they keep beautifully:
- Room temp airtight: 1–2 days.
- Refrigerate: up to 5 days (reheat to soften).
- Freeze (plain or finished): up to 2 months.
- Reheat: 300°F (150°C) for 6–8 minutes or 10–15 seconds in the microwave to revive the pillowy crumb (add fresh butter/sugar if desired).
Troubleshooting
- Dense rolls? Dough under-kneaded or under-proofed. Aim for windowpane and a true double rise.
- Filling leaks out? Too much halaya or edges not sealed; leave a ½-inch (1 cm) clean border.
- Cheese slides off? Apply on warm (not hot) buttered tops and use fine shreds.
Serving Ideas
- Pair with barako coffee or strong tea.
- Split and toast lightly the next day; add a thin smear of butter and a sprinkle of sugar.
- Mini party size: Divide into 24 pieces and bake 10–12 minutes.
Recipe Notes
- Ube halaya thickness varies by brand; if very loose, reduce to ¾ cup (225–250 g) for easier shaping.
- AP vs. bread flour: Bread flour yields extra chew and structure; AP works if that’s what you have—just knead to full gluten development.
Fluffy, purple-swirled, sweet-salty, and utterly comforting—these Ube Cheese Ensaymada will vanish the minute they hit the table. Enjoy!