In a measuring cup or small bowl, stir warm water (approximately 110F), active dry yeast and sugar until dissolved. Let this mixture stand until bubbly (around 10 minutes).
In a small saucepan on medium heat, warm milk until you see bubbles forming on the edges (approximately 180F).
Remove from heat and stir in sugar, salt and butter until the butter has completely dissolved. Set aside and allow to cool until lukewarm.
In a large bowl, combine yeast mixture, milk mixture, eggs and 1 ½ cups flour. Stir until combined. Proceed to add the rest of the flour ½ cup at a time combining well after each addition.
Once the dough starts pulling and sticking together in a ball and becomes harder to stir, transfer it to a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more (see post for tips).
Oil a large mixing bowl with canola oil. Place your dough into the bowl and turn to ensure the whole dough is coated.
Cover with a damp cloth or plastic wrap and allow to rise in a warm dry place until it doubles in size (about 1 hour).
When ready, transfer dough to a lightly floured surface and roll out slightly. Divide into 12 pieces.
Flatten each piece into a 4x6 inch rectangle and spread 2-3 tablespoons of ube jam on each one. Be careful not to overfill and be sure to leave un-filled space around the edges.
Roll the dough tightly up and pinch the edges to seal.
Roll each piece unto itself (like a spiral) and place into moulds. Place the moulds on a baking sheet.
Brush the tops of the ube ensaymada with melted butter, cover and allow to rise a second time (about 30 minutes). I usually just leave it on the counter.
Preheat oven to 375F and bake for 20 minutes or until golden brown. Do not over bake.
Allow to cool slightly then remove from moulds.
While still warm, brush the ube ensaymada with more butter and sprinkle with sugar and grated cheese or shredded cheese (optional: pipe some ube jam on top). Best served warm.
Video
Notes
I keep my dough in my oven for the 1st rise. I usually preheat it to about 100F then turn it off just when I’m about to knead my dough. This way, the temperature would have gone down to 90F when I put my dough in. You can use the stay warm feature if you have it.
I use a kitchen scale to make sure my dough is evenly divided.
If you don’t have ensaymada moulds, you can use a muffin pan instead.
See post for more baking tips, a troubleshooting guide, step-by-step photos and more.