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Ube Milk Bread

Ube Milk Bread

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Soft fluffy Ube Milk Bread that melts in your mouth Perfect for your sweet cravings or breakfast moments Try this delightful treat now

Ingredients

Scale
  • 2.5 cups bread flour
  • 0.33 cup sugar
  • 1 teaspoon salt
  • 2.25 teaspoons active dry yeast (one packet)
  • 0.5 cup whole milk, warmed (about 110°F)
  • 0.25 cup ube halaya (purple yam jam)
  • 1 large egg
  • 0.5 cup unsalted butter, softened
  • 0.25 cup heavy cream
  • 1 teaspoon vanilla extract
  • Instructions

  • Activate the yeast: In a small bowl, combine the warm milk and sugar, then sprinkle the yeast on top. Let it sit for about 5-7 minutes until it looks frothy.
  • Mix wet ingredients: In a large mixing bowl, whisk together the egg, ube halaya, heavy cream, softened butter, and vanilla extract until smooth.
  • Combine and knead: Add the activated yeast mixture to the bowl with wet ingredients. Gradually add the bread flour and salt, mixing as you go. Turn out onto a floured surface and knead by hand for about 10 minutes until elastic and slightly tacky.
  • First rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
  • Shape and second rise: Punch down dough gently, divide into 6 equal pieces, and shape each into a smooth ball. Arrange balls in a greased loaf pan touching each other, cover, and let rise for 45 minutes until puffy.
  • Bake: Preheat oven to 350°F (175°C). Brush dough top with milk or egg wash, bake for 30-35 minutes until golden brown and hollow sounding when tapped.
  • Cool and enjoy: Let bread cool in pan for 10 minutes, then transfer to a wire rack before slicing and serving.
  • Notes

    Ube Milk Bread is a soft, fluffy Filipino bread with a subtle purple hue and a gentle fragrance of sweet yam mixed with creamy milk. This recipe yields a moist, tender loaf with a slightly sweet flavor, perfect for sharing and enjoying fresh.