This beautiful Ube Swirl Milk Bread made up of 50% milk bread, 50% ube flavored milk bread, and is 100% bread goals. This striking purple spin on the traditional Hokkaido Milk Bread has the same delicious flavor with an added aesthetic swirl.
This Ube Swirl Milk bread combines the soft fluffy texture of Hokkaido milk bread with ube purple yam powder and Ube extract to create a visually striking and delicious purple loaf. While this loaf does not have a powerful Ube flavor, you can always spread on some Ube Hayala for a full ube experience!
Ingredients in This Recipe
- Ube Extract: the Ube extract brings in a subtle Ube flavoring to the dough. I only used a teaspoon of flavoring for the color. You can find the Ube Extract here or in Filipino grocery stores.
- Purple Sweet Potato Powder: the purple sweet potato powder adds a beautiful purple to the dough. This has a very faint flavoring and does not add much flavor. You can find the purple sweet potato powder online here.
- Tangzhong method: Tangzhong uses 7% of the entire flour contents of the recipe and uses a ratio of 1 part flour to 5 parts liquid. Heat it on the stove until it thickens to the consistency of thick paste. Use the starter when it is cooled to the touch. You can also make this the day before and refrigerate overnight. Be sure to bring it down to room temperature before adding it to the dough.
- Bread Flour: Bread flour contains more protein than all-purpose. The higher amounts of protein from the gluten that makes this loaf super soft.
- Yeast: Yeast will make the bread rise. I used instant dry yeast which can be added directly into the flour and does not need to be activated with warm liquid.
- Sugar: Adds the subtle sweetness to the loaf.
- Milk: the key ingredient in this milk bread. I use full-fat milk to make the bread richer and more velvety.
- Milk Powder: milk powder makes the bread softer and adds flavor to the loaf without the added moisture.
- Unsalted Butter: adding the butter results in a higher rise, a softer texture, and a longer shelf life.
- Egg: tenderizes and lightens up the crumb, makes the bread rise, and binds the ingredients together
- Salt: adds the extra flavor!
How to Make This Recipe
Make two doughs: 1) White Milk Bread and 2) Ube Dough
- Make tangzhong. Pour water and flour in a small saucepan and whisk until no lumps left. Heat over medium heat while whisking constantly until the mixture thickens into a paste.
- Let cool in a bowl to room temperature. Alternatively, you can refrigerate overnight, and leave at room temperature for 1 hour before using.
- Make the Ube paste. Mix the purple sweet potato powder, ube flavoring, and water until it forms a paste. Set Aside.
- Create the Dough. In a stand mixer with the hook attachment, mix the flour, sugar, yeast, milk powder and salt.
- Add warmed milk, tangzhong, and egg and kneed on low until ingredients are combined for 5 minutes.
- Once the dough has formed, add the softened butter. Increase speed and kneed until combined around 5-7 minutes. The dough should be tacky but not sticky.
- Divide the dough into two equal parts. Set aside one-half of the doughs.
- Place the second dough back in the mixer, add the ube paste and knead until combined.
- Proof the Doughs. Shape the doughs and place them in two lightly greased bowls. Proof in a warm place for 1-2 hours until doubled.
How to Shape the Dough
- Shape the Dough. When the dough has doubled, remove it from the bowl.
- On a lightly floured surface, roll out the white dough into an 8.5 x 12-inch rectangle. The dough should be pretty thin. Then roll out the ube dough into the same size as the white dough.
- Place the ube dough on top of the white dough and roll out the dough to have the doughs merge.
- Carefully roll the dough down the longer 12-inch side of the dough. Pinch at the end to seal the seam.
- Second Proof Dough. Place the logs seam side down in an 8.5 x 4.5 loaf pan. Next, proof in a warm place for another 30 min to 1 hour until doubled in size.
- Bake. Preheat oven to 355 degrees. Brush with egg wash and bake for 30 minutes.
Tips For This Recipe
- Use a scale! Bread-making is a science that needs to be extra precise to produce a consistent loaf. I currently use this scale and I love it!
- Yeast: you can use active yeast instead of instant yeast, but make sure to activate the yeast in a warm 110-115°F for about 5 minutes before mixing the ingredients.
- Butter: Soften the butter and add to the dough AFTER it has formed a ball to prevent the oil and fat from melting into the gluten formation.
- Standard Loaf Pan: I used a standard 8.5 x 4.5 x 2.5-inch bread pan. If you use a bigger loaf pan the height will be smaller. To have an even rise, I made sure to equally weigh out each dough.
- Proofing: typically, breads with more hydration takes longer to prove. It can take between 1-2 hours. The dough will rise in a warm place around 75-100°F. After shaping, make sure to proof the bread again to get that fluffy cloud-like texture.
- Ube powder can be found at Filipino supermarkets. It is also available online here. Make sure to use 100% purple yam.
- Ube extract can be found at Filipino supermarkets or online. It provides ube flavor and the strong purple color. I bought my Ube extract online here.
This recipe lasts longer than other types of bread due to the starter. The bread should last up to one week on the counter in an airtight container. It can last up to a month if stored in the freezer.