Description
Ube Bread Rolls are soft, fluffy Filipino-style buns filled with sweet ube jam and topped with toasted coconut. This recipe combines a tender bread dough enriched with butter and eggs, enveloping luscious ube jam, and finished with a delicious coconut topping. Perfect as a snack or dessert, these bread rolls showcase the vibrant purple yam flavor beloved in Filipino cuisine.
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 allowed to cool slightly)
- 3 tbsp unsalted butter (for brushing)
- ½ cup packed brown sugar
- 1½ cup unsweetened shredded coconut
Instructions
- Activate yeast: In a small bowl, combine warm water, yeast, and 1 tsp sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare dough mixture: In a mixing bowl, combine milk, ¼ cup granulated sugar, salt, softened butter, and beaten eggs. Mix well to combine all ingredients.
- Combine wet and dry ingredients: Add the activated yeast mixture into the milk mixture. Gradually add the flour and mix until a sticky dough forms. Knead the dough for about 8-10 minutes until smooth and elastic, either by hand or using a stand mixer with a dough hook.
- First rise: Lightly oil a large bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape the rolls: Punch down the risen dough to release the air. Divide into 12 equal portions. Flatten each portion into a small disc and place about 1 to 2 tablespoons of ube jam in the center. Fold the dough over the jam, pinching edges to seal, and roll gently to form a smooth ball.
- Prepare the coconut topping: In a small bowl, mix the melted butter, brown sugar, and shredded coconut until combined.
- Second rise: Place the shaped rolls onto a greased or lined baking tray, spaced apart. Brush each roll with some melted butter and sprinkle or press a generous amount of the coconut topping on top. Cover loosely with a towel and let them rise for another 30-40 minutes until slightly puffed.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for about 20 minutes or until golden brown and cooked through.
- Final butter brush: Once baked, brush the tops with the remaining melted butter for a shiny, flavorful finish.
- Cool and serve: Let the rolls cool slightly before serving. Enjoy these soft, sweet, and coconutty ube bread rolls warm or at room temperature.
Notes
- Ube bread or ube buns have ube jam enveloped in soft, fluffy bread, served with toasted coconut, a beloved Filipino treat.
- For best results, ensure the yeast is activated in water that is warm but not hot, around 110°F.
- Room temperature eggs and butter help the dough come together smoothly and rise better.
- Adjust the amount of ube jam filling based on preference for sweetness intensity.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Thaw frozen rolls at room temperature and warm slightly before serving to restore softness.
Nutrition
- Serving Size: 1 piece
- 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
