Ube Nutella^® Ensaymada (Traditional Style)

METHOD

1. Preheat oven to 180 degree celcius. 

2. In a stand mixer, put together flour, milk, yeast, egg, ube extract and sugar.

3. When the dough does not stick at the botom of the bowl, gradually add in the softened butter butter.

4. Once the dough is smooth, let ir proof in a covered greased bowl for about one hour in room temperature.

5. After an hour, take it out of the bowl and pat down any excess air gently.

6. Portion each dough into 40 gram balls.

7. Once portioned, roll the dough into a long horizontal line (4 inches in length), and then spread 20 grams of ube jam in the center. 

8. Roll horizontally into a log and then spiral the dough into your two fingers forming a cylindrical pyramid. 

9. Transfer it to the round pans, cover with a damp cloth and proof for another 30 minutes.

10. After proofing, brush with water on egg gently, and put it inside the oven for 20-25 minutes or until it turns into a light brown color.

11. Let is cool and spread or brush a generous amount of softened butter and then roll the top layer with white sugar.

12. In a piping bag put Nutella^® , and pipe 15g of Nutella^®  inside the bread.

13. Serve