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U.S. Frozen Potato Hashbrown Ensaimada

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Cuisine: Asian
Prep Method: Baked



Prep Time

45 Mins

Cook Time

60 Mins


  • 400 grams Bread Flour
  • 200 grams U.S. Hashed Brown
  • 145 grams White Sugar
  • 60 grams Butter, unsalted
  • 10 Egg Yolks
  • 10 grams Yeast
  • 50 grams Fresh Milk
  • 115 milliliter Cold Water
  • 300 grams Chorizo
  • 225 grams Kesong Puti
  • 6 pieces Salted Egg


  1. In a mixing bowl, mix together bread flour, white sugar, unsalted butter (softened), and egg yolk, knead for 5 minutes.
  2. In a separate bowl, combine milk, cold water and yeast.
  3. Combine the 2 mixtures together and knead for 10 mins then add the crumbled hashbrown into the dough and knead it again for 5 minutes.
  4. Rest the dough for 30 mins.
  5. Scrape the dough from the bowl. Roll and cut the dough into 60 grams each.
  6. Roll it from one end of the long side to the other end, creating a long, thin log then shape into a coil(spiral) with the end tucked under.
  7. Place each coiled dough into a greased mold and let it rest for 30mins to 1 hour.
  8. Top with salted egg, chorizo crumble and kesong puti and bake in a preheated oven at 300F /150C for 15-18. mins.
  9. Once baked, cool them down for a few minutes before removing from mold.


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Recipe by: Chef Sau del Rosario

180° by Chef Sau

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