Ingredients
Method
- In a large bowl, mix flour, sugar, yeast, and salt using a whisk.
- Add warm milk, egg, butter, and ube halaya (or ube powder mixture).
- Knead for 10 minutes at medium speed until elastic. Test dough by stretching a heel—it should stretch without tearing.
- Place in a greased bowl, cover with a cotton cloth, and proof in an 85–90°F oven with a bowl of hot water for 1h 15m. Volume should double.
- Punch down dough and turn out onto a floured surface. Divide into 8–10 pieces for rolls or shape into a loaf. For rolls: Flatten, fill with 1 tsp ube halaya, and seal edges. For loaf: Shape into a rectangle, fold, and place in a 9x5" pan.
- Cover and refrigerate overnight for deeper flavor. Bake as desired (baking instructions omitted in source).
Notes
Substitute bread flour for chewier texture.
Use coconut oil and flax eggs (1 tbsp ground flax + 3 tbsp water) for vegan version.
Canned evaporated milk can replace fresh milk for 110°F warmth.
Recipe works as rolls or as a loaf for slicing.
Second rise in oven is optional but enhances flavor.
Use coconut oil and flax eggs (1 tbsp ground flax + 3 tbsp water) for vegan version.
Canned evaporated milk can replace fresh milk for 110°F warmth.
Recipe works as rolls or as a loaf for slicing.
Second rise in oven is optional but enhances flavor.