Delightful Ube Halaya Purple Yam Buns for Sweet Mornings
These Ube Halaya Purple Yam Buns bring sweet floral flavor and fluffy texture to your breakfast table, perfect for weekend indulgence.
Equipment
- Baking Pan
- Mixing bowls
- Rolling Pin
- Plastic Wrap
Ingredients
Dough
- 1 batch Japanese Milk Bread Dough This soft dough base provides a fluffy texture.
- 1 large Egg For egg wash.
- 1 teaspoon Fine Sea Salt Balances sweetness in the dough.
Filling
- 1 cup Ube Halaya Rich, sweet filling for purple hue.
Optional Glaze
- 1/4 cup Coconut Cream For added creaminess.
- 1 cup Confectioner's Sugar Dust for sweetness, optional.
Instructions
Making Ube Halaya Purple Yam Buns
- Prepare the Ube Halaya: Make or use store-bought ube halaya, ensuring it's smooth and spreadable.
- Make the Dough: Combine ingredients for the Japanese milk bread dough, mixing until smooth. Allow to rise in the fridge overnight.
- Roll the Dough: Gently deflate chilled dough, roll it into a 15-16 inch square with a uniform thickness.
- Spread the Ube Halaya: Evenly spread ube halaya over the dough, leaving a one-inch border at one end.
- Form the Rolls: Starting from the filling edge, roll the dough tightly to create a swirl.
- Cut and Arrange: Slice the rolled dough into 9 pieces using dental floss and position cut-side up in a baking pan.
- Final Proofing: Optionally proof the rolls again until doubled in size or refrigerate for convenience.
- Bake the Rolls: Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- Cool and Glaze: Allow to cool slightly, then glaze with coconut cream and confectioner's sugar.
Notes
Serve warm with coconut whipped cream or coffee for a delightful breakfast experience.