Ube Bun Recipe: Fluffy Milk Bread w/ Candy Purple Yam | The Woks of Life

This ube bun recipe makes use of our signature milk bread, with an ube halaya-like filling that’s mild and coconutty, because of the addition of coconut oil as a substitute of milk and further butter. They’re our new favourite technique to put together milk bread! 

What’s ube? 

Ube is a purple yam that hails from Asia. Biting right into a shiny purple yam, it’s onerous to know what to anticipate. The colour is so disarming. However the taste is mellow and wealthy like every nice candy potato, with a nice taste that tastes a bit of bit like vanilla. 

Ube, purple yams

Ube can also be wealthy in vitamins like vitamin C, fiber, and anti inflammatory compounds! 

Importantly, it’s not the identical as taro, one other purple tuber, which is lighter in shade than the colourful, deep ube purple (“violet” involves thoughts, however violet is a flower, so shouldn’t ube be its personal purple?). Taro can also be used for candy and savory purposes in Chinese language cooking. 

Widespread Ube Desserts 

Ube is a well-liked ingredient in Filipino desserts, with ube halaya because the star. Ube halaya is made from mashed ube, sugar, milk, and butter cooked down right into a candy paste that’s nice for filling candy breads and buns like these! 

You additionally could have heard of halo halo, which options ube halaya in a mix of condensed milk, ice, fruity jelly cubes, tapioca pearls, flan, and different toppings like crimson beans and toasted coconut).

As for different desserts, you’ve in all probability seen the intense purple cross-section of ube bread loaves, and purple ube truffles have been displaying up on Instagram. We’ll have to save lots of these recipes for one more day! 

Extra data!

Be taught firsthand from Filipino cooks in regards to the wonders of ube here!

The way to Cook dinner Ube

Search for bigger yams, which in our expertise are typically sweeter. (Although the small sizes are nice for a wholesome on-the-go snack. We haven’t tried it but, however we guess they might prepare dinner up properly utilizing an analogous technique as in our Baked Japanese Sweet Potato recipe.) 

Step one to cooking any ube deal with, together with an ube bun, is steaming the purple yam. We offer the directions for steaming, mashing, and sweetening the ube within the recipe. 

Ube Buns, thewoksoflife.com

The way to Make Ube Buns: Recipe Directions

Make the milk bread dough: 

Within the bowl of a stand mixer, add substances within the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and activate the mixer to “stir.” Let it go for quarter-hour, often stopping the mixer to push the dough collectively. 

If you happen to’re in a damp local weather and the dough is simply too sticky, be happy so as to add a bit of extra flour 1 tablespoon at a time till it comes collectively. It ought to be a bit of sticky and elastic—sticking to the underside of the blending bowl is okay. It shouldn’t persist with the edges of the bowl.

If you happen to don’t have a mixer and wish to knead by hand, prolong the kneading time by 5-10 minutes.

Milk Bread dough in mixer, thewoksoflife.com

After 15-25 minutes of kneading, the dough is prepared for proofing. Cowl the bowl with a moist towel and place in a heat spot for 1 to 2 hours. I proof my dough within the microwave with a big mug of boiling water subsequent to it. With the microwave door closed, the moisture and the warmth from the boiling water is right for proofing.

Risen milk bread dough after first proofing

Dough Notes!

  • A word on yeast: So long as your yeast is inside date and correctly saved, you wouldn’t have to activate it utilizing a heat liquid and sugar earlier than including it to the dough substances. You may add it on to the mixer with the opposite substances. Nevertheless, should you’d like to substantiate that your yeast continues to be alive/energetic, you possibly can dissolve 1 teaspoon sugar into ¼ cup of the milk (heated till tepid), after which add the yeast. Combine, and let it stand for 10 minutes till foamy. As soon as foamy, merely add to the opposite substances within the mixer (cut back the milk to ¾ cup, because you already added ¼ cup with the yeast. The extra 1 teaspoon of sugar is negligible). If the yeast doesn’t foam, it’s not energetic and you shouldn’t use it.
  • Don’t have cake flour? Make a substitute by measuring out ½ cup all function flour, and eradicating 1 tablespoon of it. Change with 1 tablespoon cornstarch, and sift the 2 collectively. 
  • To make this dough prematurely: assemble the dough, cowl tightly, and permit it to proof in a single day within the fridge (somewhat than for 1-2 hours at room temperature). The following day, let it come again as much as room temperature on the kitchen counter, and proceed with the recipe. 
  • The primary proofing could take as much as 2 hours or perhaps a little longer. The dough ought to ideally double in dimension—be affected person!

Whereas the dough is proofing, it’s time to make the filling. 

Make the ube filling:

Trim and peel the ube, and reduce it into 1-inch (2.5 cm) chunks.

Chunks of purple yam (ube)

Steam for half-hour on excessive warmth till fork-tender. Take away from warmth, preserving any liquid within the dish from steaming. 

Steamed chunks of ube

Whereas it’s nonetheless sizzling, add the salt, sugar (as referred to as for or to style), vanilla extract, coconut oil, and unsalted butter.

Butter, coconut oil, sugar, salt, and vanilla added to steamed ube

Utilizing a potato masher or meals processor, mash the ube till it’s clean and the sugar is totally dissolved. Cowl and put aside. 

Mashed ube

Assemble the ube buns: 

After the primary proofing, put the dough again within the mixer and knead for one more 5 minutes to eliminate air bubbles.

Divide the dough into 12 equal items. (You may eyeball this, however for greatest outcomes, weigh the dough and divide that quantity by 12. Then weigh every particular person piece of dough to match that quantity. Our whole dough weighed 1070g, so every particular person piece of dough weighed 89g).

Portioned dough pieces

Do the identical with the filling. Our filling weighed 480g, so for 12 buns, every bun has 40g of filling.

Knead every particular person piece of dough right into a clean ball. Utilizing a evenly floured rolling pin, roll each bit of dough right into a 4.5×8-inch (11.5×20 cm) rectangle/oval.

Milk bread dough rolled into an oval/rectangle

Unfold the ube filling onto the dough in a flat, even layer, leaving a ½-inch (1.25 cm) border across the edges.

Ube filling spread onto dough

Ranging from one of many quick sides of the dough, tightly roll it right into a cigar to surround the filling inside.

Rolling ube filling inside of dough
Dough rolled into cigar shape

Pinch the seam and each ends closed, tucking them beneath the bun.

Ends tucked underneath the bun

As soon as formed, let the dough proof for one more hour.

quarter-hour earlier than the buns are accomplished proofing, place a rack in the midst of the oven, and preheat it to 350°F/175°C.

proofed buns

Brush the risen dough with egg wash, sprinkle evenly with sesame seeds if utilizing, and bake for 16-18 minutes.

Buns brushed with egg wash and sprinkled with sesame seeds

Take away from the oven, and instantly brush the buns with sugar water to offer them an amazing shine, sweetness, and shade. 

Baked ube buns

Storage and reheating directions:

Retailer these buns in an hermetic container at room temperature for 1-2 days, or within the fridge for as much as 6 days. To reheat, microwave for 20-30 seconds till heat and delicate, and serve instantly.

Ube Swirl Buns Cross-section
Ripping open an ube bun with two hands

Ube Buns

This ube bun recipe makes use of our signature delicate and fluffy milk bread, with an ube halaya-like filling that’s evenly candy and coconut-scented.

Ube bun with a bite taken out of it

serves: 12

Directions

Make the milk bread dough (see “Dough Notes” field in submit for extra element):

  • Within the bowl of a stand mixer, add substances within the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and activate the mixer to “stir.” Let it go for quarter-hour, often stopping the mixer to push the dough collectively.

  • If you happen to’re in a damp local weather and the dough is simply too sticky, be happy so as to add a bit of extra flour 1 tablespoon at a time till it comes collectively. It ought to be a bit of sticky and elastic—sticking to the underside of the blending bowl is okay. It shouldn’t persist with the edges of the bowl. (If you happen to don’t have a mixer and wish to knead by hand, prolong the kneading time by 5-10 minutes.)

  • After 15-25 minutes of kneading, the dough is prepared for proofing. Cowl the bowl with a moist towel and place in a heat spot for 1 to 2 hours. I proof my dough within the microwave with a big mug of boiling water subsequent to it. With the microwave door closed, the moisture and the warmth from the boiling water is right for proofing.

Make the ube filling:

  • Whereas the dough is proofing, trim and peel the ube, and reduce it into 1-inch (2.5 cm) chunks. Steam for half-hour on excessive warmth till fork-tender. Take away from warmth, preserving any liquid within the dish from steaming.

  • Whereas it’s nonetheless sizzling, add the salt, sugar (as referred to as for or to style), vanilla extract, coconut oil, and unsalted butter. Utilizing a potato masher or meals processor, mash the ube till it’s clean and the sugar is totally dissolved. Cowl and put aside.

Assemble and bake:

  • After the primary proofing, put the dough again within the mixer and knead for one more 5 minutes to eliminate air bubbles.

  • Divide the dough into 12 equal items. (You may eyeball this, however for greatest outcomes, weigh the dough and divide that quantity by 12. Then weigh every particular person piece of dough to match that quantity. Do the identical with the filling.

  • Knead every particular person piece of dough right into a clean ball. Utilizing a evenly floured rolling pin, roll each bit of dough right into a 4.5×8-inch (11.5×20 cm) rectangle/oval.

  • Unfold the ube filling onto the dough in a flat, even layer, leaving a ½-inch (1.25 cm) border across the edges. Ranging from one of many quick sides of the dough, tightly roll it right into a cigar to surround the filling inside. Pinch the seam and each ends closed, tucking them beneath the bun.

  • As soon as formed, let the dough proof for one more hour. quarter-hour earlier than the buns are accomplished proofing, place a rack in the midst of the oven, and preheat it to 350°F/175°C.

  • Brush the risen dough with egg wash, sprinkle evenly with sesame seeds if utilizing, and bake for 16-18 minutes.

  • Take away from the oven, and instantly brush the buns with sugar water to offer them an amazing shine, sweetness, and shade.

Suggestions & Notes:

Retailer these buns in an hermetic container at room temperature for 1-2 days, or within the fridge for as much as 6 days. To reheat, microwave for 20-30 seconds till heat and delicate, and serve instantly.

vitamin info

Energy: 339kcal (17%) Carbohydrates: 50g (17%) Protein: 7g (14%) Fats: 12g (18%) Saturated Fats: 8g (40%) Trans Fats: 1g Ldl cholesterol: 36mg (12%) Sodium: 362mg (15%) Potassium: 360mg (10%) Fiber: 3g (12%) Sugar: 10g (11%) Vitamin A: 323IU (6%) Vitamin C: 6mg (7%) Calcium: 53mg (5%) Iron: 1mg (6%)

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