After shaping 2 large ensaimadas filled with ube jam, I realized I had to attend to a lot of stuff around the house, make tons of phone calls, and do errands. To save time I formed the rest of the dough into eight 2½-ounce rounds and placed them in a 9 x 4 x 4-inch loaf pan a la Brioche Nanterre. The baked ensaimada loaf is just as pillowy soft as regular ensaimada. I made the slices extra thick; so good with lots of butter, sugar, and grated cheese, and of course ube jam.
The recipe for ensaimada is here.
*It's nice to be back cooking, baking, and blogging after a brief break*;-)
*It's nice to be back cooking, baking, and blogging after a brief break*;-)
that looks sooo good! i wish you were nearby so that i can order lots from you! :)
ReplyDeleteps. condolence again, Ms. Oggi....
The ensaimada loaf looks very soft and yummy!
ReplyDeletethats a brilliant idea..lets add some salted egg slices or ham pls
ReplyDeleteheres my Food Friday Entry
love your ensaimada loaf, but i'll skip the ube jam.:p
ReplyDeleteFood Friday
that looks really great...soft and delicious! have a great weekend! :)
ReplyDeleteMaiylah, thank you and God bless.:)
ReplyDeleteAnney, thanks.:)
Jay, I never thought of salted eggs and ensaimada, I better try it ASAP!:)
Luna, oh, you are not a fan of ube.:)
Cheerful, thank you.:)
This is a genius idea. I just recently discovered ensaimada crackers and I thought that was cool.
ReplyDeleteJoy, thanks. Crackers?? I'll have to look for that one; sounds intriguing.:)
ReplyDeletehi can i ask if the ensaimada loaf is also 350F the oven temp. hoping this will come out well, i tried lots of recipes of loaf bread that didn't came out well as i followed the direction, i love ensaimada and wish to make this tomorrow morning :)
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