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Ube Halaya Purple Yam Buns

Indulge in Ube Halaya Purple Yam Buns: Fluffy and Fun!

Experience the delightful Ube Halaya Purple Yam Buns, a sweet and fluffy treat perfect for breakfast or brunch.
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Prep Time 1 hour
Cook Time 40 minutes
Proofing Time 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine Asian
Servings 12 buns
Calories 200 kcal

Equipment

  • Mixing bowl
  • Baking Pan
  • refrigerator
  • Oven

Ingredients
  

For the Dough

  • 1 batch Japanese Milk Bread Dough homemade or store-bought
  • 1 egg Egg Wash for brushing before baking

For the Filling

  • 1 cup Ube Halaya sweet purple yam filling
  • 1 pinch Sea Salt to enhance sweetness

For the Glaze

  • 1/2 cup Coconut Cream for the glaze
  • 1 cup Confectioner’s Sugar sweetens the glaze
  • 1 pinch Extra Sea Salt to taste

Instructions
 

How to Make Ube Halaya Purple Yam Buns

  • Make the Ube Halaya: Warm store-bought Ube Halaya or prepare it from scratch.
  • Prepare the Dough: Mix Japanese milk bread dough ingredients together, knead, and let proof overnight in the refrigerator.
  • Assemble the Rolls: Roll dough into a square, spread ube halaya, and roll tightly into a log.
  • Cut & Arrange: Slice the log into equal pieces and place in a greased baking pan.
  • Proof the Rolls: Let rolls proof until doubled in size.
  • Bake: Preheat oven to 350°F (175°C), brush with egg wash, and bake for 30-40 minutes.
  • Make the Coconut Glaze: Mix together coconut cream, confectioner’s sugar, and sea salt. Drizzle over warm rolls.

Notes

Store in an airtight container for up to 3 days or refrigerate for up to a week. Freeze for up to 2 months and reheat before serving.
Keyword Asian-inspired pastries, baking recipes, brunch treats, dessert, sweet rolls, Ube Halaya Purple Yam Buns