Snacks 🤖 AI Generated

Ube Ensaymada (Fat Switch)

Indulge in this Filipino brioche-style bun swirled with creamy purple ube halaya and topped with salted butter cream—without the guilt. This Fat Switch version slashes 40% of calories while keeping every bit of that pillowy texture and rich ube flavor.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

18g

Protein

🛒 Ingredients

✓ 3/4 cup whole milk, warmed
✓ 2 tbsp unsalted butter, melted
✓ 2 tbsp plain Greek yogurt (0% or 2%)
✓ 1 large egg
✓ 1 1/2 cups all-purpose flour
✓ 1 1/2 tsp instant yeast
✓ 1/4 tsp salt
✓ 1 tbsp granulated sugar
✓ 1/4 tsp vanilla extract
✓ 1/3 cup sweetened condensed ube halaya
✓ 2 tbsp fresh ube puree (or additional halaya)
✓ 1 tbsp light coconut milk
✓ 2 tbsp light cream cheese, softened
✓ 1 tbsp unsalted butter, softened
✓ 1 tbsp plain Greek yogurt
✓ 1/2 tsp fleur de sel or sea salt
✓ 1/2 tsp vanilla extract

👨‍🍳 Instructions

1. Activate the Yeast: In a small bowl, combine warm milk (110°F), yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy—this ensures your dough rises beautifully.

2. Mix the Dough Base: In a large mixing bowl, whisk together flour, salt, and remaining sugar. Create a well in the center and pour in the yeast mixture, melted butter, Greek yogurt, egg, and vanilla extract.

3. Knead to Silky Perfection: Stir with a wooden spoon until shaggy, then knead by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and slightly tacky. The Greek yogurt will make the dough less sticky than traditional brioche—this is correct.

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4. First Rise: Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 1 hour until doubled in size.

5. Shape the Ensaymada: Turn dough onto a floured surface and roll into a 8×10-inch rectangle. Spread ube filling (combined halaya, ube puree, and coconut milk) evenly across, leaving 1/2-inch border. Roll tightly from the long edge into a log, then coil into a spiral shape and place on a parchment-lined baking sheet.

6. Second Rise: Cover the shaped ensaymada with the towel and let rise for 40 minutes until puffy but not fully doubled (you want some spring during baking).

7. Bake Until Golden: Preheat oven to 375°F. Bake for 30–35 minutes until deep golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes.

8. Make Salted Cream Topping: While buns cool slightly, beat together light cream cheese, softened butter, Greek yogurt, and vanilla until smooth and fluffy (about 2 minutes). Fold in fleur de sel gently.

9. Top and Serve: Once buns reach room temperature, generously spread or pipe the salted cream cheese frosting onto each bun. The warmth will soften the topping slightly—perfection.

📊 Nutrition per Serving

Calories348 kcal

Protein18g

Carbohydrates58g

Fat8g

🏷️ Tags

#Filipino ube recipe#brioche bun with purple yam#low-calorie pastry dessert

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