Description
Ube Bread Rolls are soft, fluffy Filipino-style bread rolls filled with sweet ube jam and topped with toasted shredded coconut. The dough is enriched with butter and eggs, creating a tender crumb that perfectly complements the vibrant, creamy ube filling. These rolls are a delightful treat, offering a unique blend of sweet and slightly nutty flavors wrapped in a comforting, homemade bread.
Ingredients
Scale
Dough
- ½ cup warm water (about 110°F)
- 1 package active dry yeast (0.25 oz)
- 1 tsp granulated sugar
- ½ cup milk
- ¼ cup granulated sugar
- 1 tsp salt
- ¼ cup unsalted butter (room temperature)
- 2 large eggs (room temperature, lightly beaten)
- 4 cups all purpose flour
- 1 tbsp canola oil (or any flavourless oil)
Filling and Topping
- 15 oz ube jam
- ½ cup unsalted butter (melted and cooled slightly, plus 3 tbsp melted butter for brushing)
- ½ cup packed brown sugar
- 1 ½ cup unsweetened shredded coconut
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Prepare the Dough Mixture: In a large mixing bowl, combine the milk, ¼ cup granulated sugar, salt, room temperature unsalted butter, lightly beaten eggs, and canola oil. Mix well to combine all wet ingredients.
- Add the Flour and Yeast Mixture: Add the activated yeast mixture to the wet ingredients. Gradually mix in the all-purpose flour, one cup at a time, until a soft dough forms. You may use a stand mixer with a dough hook or mix by hand.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. If using a stand mixer, knead for about 6-8 minutes on medium speed.
- First Proof: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Coconut Brown Sugar Topping: In a small bowl, mix the packed brown sugar with the shredded coconut and ½ cup melted unsalted butter. Set aside.
- Divide and Fill the Dough: Punch down the risen dough to remove air. Divide the dough into 12 equal portions. Flatten each piece, place a generous spoonful of ube jam in the center, and seal the dough around the filling, shaping it into a smooth ball.
- Second Proof: Arrange the filled dough balls on a baking tray lined with parchment paper. Cover and let them rise again for 30 to 40 minutes until puffy.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is undergoing its second proof.
- Brush and Top the Rolls: Gently brush the tops of the dough balls with the remaining 3 tablespoons of melted butter. Then sprinkle the brown sugar and shredded coconut mixture over the top evenly.
- Bake: Bake the rolls in the preheated oven for 18-20 minutes, or until they turn golden brown and the topping is caramelized.
- Cool and Serve: Remove the bread rolls from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature to enjoy the soft texture and sweet flavors.
Notes
- Ube bread or ube buns have ube jam enveloped in soft, fluffy bread, served with toasted coconut.
- This treat is one of the most delicious and popular Filipino ube desserts.
- Make sure to use room temperature ingredients for the best dough consistency.
- The second proofing step is crucial for soft, airy rolls.
- Adjust the amount of sugar in the topping based on your sweetness preference.
- Store leftover rolls in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 417 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 32 mg
