Ube Milk Bread
Ube Milk Bread is a colorful and delightful treat that combines soft, fluffy texture with the unique nutty flavor of ube. This vibrant purple bread is perfect for breakfast, brunch, or as a sweet snack anytime. Using the Tangzhong method ensures each slice remains moist and airy, making it an irresistible addition to any table. Serve it plain or indulge with butter or jam for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup ube powder
- 1/4 cup granulated sugar
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup unsalted butter (melted)
- For Tangzhong: 1/2 cup water, 1/4 cup all-purpose flour
Instructions
- Prepare the Tangzhong: In a small saucepan over medium heat, whisk together water and flour until smooth. Cook for about 2 minutes until thickened into a paste. Let cool.
- Activate the yeast: In a mixing bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit for about 5 minutes until frothy.
- Mix dry ingredients: In another bowl, combine all-purpose flour, ube powder, and salt.
- Combine ingredients: Add cooled tangzhong and activated yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead: Transfer dough to a floured surface and knead for about 10 minutes until smooth.
- First rise: Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (about 1 hour).
- Shape & second rise: Punch down the dough gently, shape into a loaf or rolls, and let rise again for about 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg