Chef RV Ensaymada Recipe: Buttery Layers With Ube Swirl Surprise

This ensaymada recipe delivers the flaky, buttery layers you expect from a traditional Filipino pastry, with a vibrant ube swirl that adds color and subtle sweetness. I developed this version after testing multiple lamination techniques to achieve that perfect texture.

The key is maintaining cold butter throughout the folding process, which creates distinct layers that puff beautifully in the oven. The ube halaya swirl not only provides visual appeal but also balances the richness with its earthy, vanilla-like flavor.

What emerges from the oven is a golden, multi-layered pastry with a slightly crisp exterior and soft, pull-apart interior. The ube swirl creates beautiful purple streaks that make every slice irresistible.

Best served warm, this version stays fresh for days and reheats beautifully. The process requires patience but rewards with professional-quality results.

Ingredients for Chef Rv Ensaymada

Flaky layers meet vibrant ube swirl with these classic Filipino pastry staples.

The butter is everything here. Plugra or European-style has the fat content you need for those crisp layers—regular grocery store butter works too, but don’t skimp on quality. King Arthur Flour is my go-to for all-purpose (the bag is foolproof for baking). For ube halaya, Filipino markets like Seafood City carry the best versions if you’re not making it from scratch.

No ube halaya? Sweet potato jam gives similar color and texture. Swap Edam for sharp cheddar—it melts beautifully. Evaporated milk can be whole milk in a pinch, though the richness won’t be quite the same. The yeast is flexible: active dry works if that’s what you have, just proof it first in the warm milk with a pinch of sugar.

Dough keeps in the fridge overnight (actually improves flavor). Baked pastries stay fresh 3-4 days in an airtight container. Freeze unbaked rolls for up to 1 month—bake straight from frozen, adding 5 minutes.

Step-by-Step Instructions for Buttery Ensaymada With Ube Swirl

Here’s the method that creates those flaky layers with a vibrant purple surprise inside.

Step 1: Activate Yeast and Prepare Dough

In a small bowl, combine the warm milk, 0.5 cup granulated sugar, and 2.25 tsp instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This proves the yeast is active and ready to work its magic.

In a large mixing bowl, whisk together 4 cups all-purpose flour and 1 tsp salt. Create a well in the center and add the yeast mixture, 2 whole large eggs, and 1 tsp vanilla extract. Mix until a shaggy dough forms that pulls away from the sides of the bowl.

Step 2: Incorporate Butter and First Rise

Switch to a dough hook attachment and gradually add the 1 cup unsalted butter (cubed and cold) while kneading on medium-low speed. This should take about 8-10 minutes until the butter is fully incorporated and the dough becomes smooth and elastic.

The dough should be slightly sticky but pull away from the bowl cleanly. If it’s too sticky, add flour 1 tablespoon at a time. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.

Step 3: Laminate Dough and Add Ube Surprise

Roll out the risen dough on a lightly floured surface into a 16×12-inch rectangle. Spread the 1 cup ube halaya evenly over the surface, leaving a ½-inch border on all sides. This vibrant layer creates the signature surprise in every bite.

Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal and chill for 20 minutes to firm up the butter. Then, cut the log into 4 equal portions and roll each into a 12-inch rope.

Step 4: Coat and Bake to Golden Perfection

Preheat oven to 350°F. Coat each rope with 0.5 cup breadcrumbs, pressing gently to adhere. Arrange in a spiral on a baking sheet lined with parchment paper. Brush generously with 0.25 cup evaporated milk.

Bake for 20-25 minutes until golden brown and the internal temperature reaches 190°F. The top should be crisp while the layers remain soft and buttery. Remove from oven and immediately top with 1 cup shredded edam cheese.

Step 5: Finish and Serve Warm

Return to the oven for 2-3 minutes just until the cheese melts completely. Transfer to a wire rack and let cool for 10 minutes before dusting with 0.25 cup powdered sugar.

Serve warm when the layers are at their flakiest and the ube filling is still slightly gooey. The contrast of the sweet, buttery pastry with the salty cheese topping is what makes this version so special.

Dietary Considerations for This Recipe

Gluten-Free Option

For a gluten-free version, I’ve tested this recipe with a 1:1 gluten-free baking flour blend like King Arthur’s Measure for Measure. The texture will be slightly different, but still delicious. Add 1 tsp xanthan gum to improve the structure of the dough. 💪

Dairy-Free Adaptation

Swap the unsalted butter for a high-fat plant-based alternative like Miyoko’s Cultured Butter. Use coconut milk in place of the warm milk and evaporated milk. The layers won’t be quite as flaky, but the ube swirl still shines.

Vegan Modifications

Replace the large eggs with flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes). For the cheese topping, use a dairy-free alternative like Violife’s Cheddar for a similar melty texture.

Lower Sugar Version

Reduce the granulated sugar by half and use a natural sweetener like coconut sugar for the dough. The ube halaya already adds sweetness, so this adjustment works well. I often do this for Sunday family dinners when serving kids.

Nut-Free Assurance

This recipe is naturally nut-free, but always double-check your ube halaya and cheese labels for potential cross-contamination. I source my ingredients from local farmers markets where I can ask vendors directly about allergens. 💡

Egg Substitutes

If you’re allergic to eggs, try using aquafaba (the liquid from a can of chickpeas) as a binder. Whip ¼ cup aquafaba until frothy and use it in place of the eggs. The rise might be slightly less, but the flavor remains rich and buttery.

Frequently Asked Questions