My homemade Sweet Potato Ensaymada
Ensaymada is a sweet pastry originated from Spain, adopted by the Philippines and become common and popular bread for all Filipino's.
This can be bought at the neighbourhood bakeries and can be serve also in any restaurant's, coffee shop's and conditoria from the simpliest to more cremier bread.
Sweet Potato Ensaymada
Is another version of ensaymada. I added mashed sweet potato for a little twist to its ingredients. I try this recipe just for an experiment, and it turn out well and even more tastier and nutritious. This bread can be eat in breakfast or for merienda or snacks and best paired with your favorite hot coffee.
Camote or sweet potato is inexpensive, and readily available. Also a good source of vitamin A, vitamin C and potasium.
Other variants of Ensaymada
Ensaymada is usually made of spiral shape, baked soft and sweetened dough. And topped with margarine and dusted with white sugar.
On the other, because of its popularity to the taste of Filipino's, baker's baked some other variation of it. They make it more fluffy and cremier, topped either with numerous amount of grated cheese, macapuno (mutant coconut), and ube or purple yam. Others make it also with squash.
- 1 small sweet potato, boiled, peel and mashed, add 1 tbsp of sugar. This can be prepare a day ahead.
- 2 cups all purpose flour
- 3/4 cup warm milk
- 1 1/2 tsp. instant dry yeast
- 1 cup sugar
- 1 tsp. salt
- 2 eggs
- 3/4 cup butter, melted
- Combine warm milk, yeast and a tsp. of sugar. Stir until yeast and sugar dissolves in milk. Set aside for 10-15 minutes until yeast activate. In a mixing bowl, combine all dry ingedients; flour, sugar, and salt. Mix thoroughly. Add eggs, melted butter and the yeast mixture. Mix thoroughly until all ingredients are evenly distributed, then add mashed sweet potato. Mix well until dough is formed and not sticky. Set in an oiled bowl and cover with clean cloth. Let it rest for two hours or until double in size. Punch the dough lightly to release the air inside, then flatten it on a floured surface. Divide it into desired size and number of pieces. Flatten each pieces using a rolling pin and rolled it into cylindrical shape. Start forming spiral shape. First end should be placed under the dough, while the other end should be inserted in the middle.
- Arrange the dough in a baking tray with wax paper and cover it with clean cloth. Rest for another 15 minutes. Bake at 200°C for 15-20 minutes or until golden brown. Remove the baked ensaymada from the oven. Let it cool for a minute then brush on top with margarine and sprinkle with some powder sugar. Serve hot. enjoy:-)