Ube Milk Bread Recipe

Introduction

Ube Milk Bread is a soft, fluffy loaf infused with the vibrant flavor of ube, a purple yam popular in Filipino desserts. Its tender crumb and subtle sweetness make it a delightful treat perfect for breakfast or snacks.

Ingredients

• Tangzhong: 20 g high protein bread flour
• 100 g milk or water
• Main Dough:
• 130 g fresh milk, chilled
• 1 tsp ube extract (Koepoe Koepoe brand recommended)
• 1 egg yolk
• 30 g castor sugar
• ½ tsp salt
• 10 g milk powder
• 290 g high protein bread flour
• 1 tsp dried instant yeast
• 25 g unsalted butter, softened
• Icy cold water or egg wash, for spraying

Instructions

1. Step 1: Prepare the tangzhong by mixing 20 g bread flour with 100 g milk (or water). If using a Thermomix, cook for 3 minutes at 80°C on speed 3, then let it rest until cooled to about 37°C. For conventional method, whisk the mixture in a pot over medium-low heat, stirring constantly until it thickens and lines appear when stirred. Transfer to a bowl, cover with cling wrap touching the surface, and cool.
2. Step 2: Stir the ube extract into the chilled milk. Add the ube milk mixture, egg yolk, sugar, salt, milk powder, the remaining 290 g flour, yeast, and the tangzhong to a mixing bowl or bread machine.
3. Step 3: Knead the mixture until dough forms, about 4 minutes with Thermomix or 8-9 minutes in a bread machine using dough mode. Add softened butter, then knead until the dough is smooth and elastic—approximately an additional 1 minute with Thermomix or total 23-25 minutes in a bread machine.
4. Step 4: Transfer dough to a lightly floured surface, shape into a ball, then flatten and fold like an envelope. Cover and let proof in a warm place until doubled in size, around 45-60 minutes.
5. Step 5: Punch down the dough to remove air. Divide into 2 or 3 equal portions; shape each into a round ball and rest for 10-15 minutes for easier handling.
6. Step 6: Shape each ball into a long oval, fold one-third from the right edge towards the middle and press, then repeat with the left edge. Roll gently into a cylinder.
7. Step 7: Place shaped dough seam-side down into a greased bread loaf tin (approx. 450 g Pullman loaf tin, 8x4x4″). Let it proof for around 40 minutes in a warm environment (ideally 30°C to 38°C) until the dough fills about 80% of the tin.
8. Step 8: About 15 minutes before baking, preheat the oven to 180°C. Spray the dough with icy cold water or brush with egg wash.
9. Step 9: Bake for 25-30 minutes at 180°C until the top is golden brown.
10. Step 10: Remove the bread from the tin and cool completely on a wire rack before slicing and serving.

Tips & Variations

• To keep the bread extra soft, cover it with a clean kitchen towel while cooling to retain moisture.
• Use ube extract from a trusted brand for authentic flavor and color; alternatively, add ube halaya (purple yam jam) for a more intense taste.
• If you don’t have a bread machine or Thermomix, knead the dough by hand for about 10-15 minutes until smooth and elastic.
• Adjust proofing times based on room temperature; warmer environments speed up fermentation.

Storage

Store the Ube Milk Bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. To refresh, thaw at room temperature and warm slices gently in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the ube extract with other flavors?

Yes, you can substitute ube extract with vanilla or pandan extract for different but equally delicious flavors. Just keep the quantity similar to preserve the dough’s balance.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and liquid mixture used as a starter in milk bread recipes. It helps retain moisture, giving the bread its soft, fluffy texture and longer shelf life.

Ube Milk Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

Ube Milk Bread is a soft, fluffy, and slightly sweet milk bread infused with vibrant purple ube extract, offering a delightful twist on the classic Asian milk bread. The recipe uses the tangzhong (water roux) method to create an ultra-moist and tender crumb, making it perfect for sandwiches, toast, or enjoying on its own.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes (including proofing times)
• Yield: 1 loaf (450 g loaf tin size) 1x
• Category: Bread
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tangzhong

• 20 g high protein bread flour
• 100 g milk or water

Main Dough

• 130 g fresh milk, chilled
• 1 tsp ube extract (Koepoe Koepoe brand recommended)
• 1 egg yolk
• 30 g castor sugar
• ½ tsp salt
• 10 g milk powder
• 290 g high protein bread flour
• 1 tsp dried instant yeast
• 25 g unsalted butter, softened
• Icy cold water or egg wash for spraying

Instructions

1. Make the Tangzhong: Combine 20 g high protein bread flour and 100 g milk or water in a pot or mixing bowl. Cook over medium-low heat while stirring constantly until the mixture thickens and you see lines when stirring, indicating it has reached the right consistency. Remove from heat and cover with cling wrap pressed directly onto the surface to prevent drying. Let cool to room temperature or chill in the refrigerator if impatient.
2. Prepare Ube Milk Mixture: Stir 1 tsp of ube extract into 130 g of chilled fresh milk until well combined.
3. Mix Dough Ingredients: In a mixing bowl or breadmaker, add the ube milk mixture, egg yolk, castor sugar, salt, milk powder, remaining 290 g bread flour, dried instant yeast, and the prepared tangzhong. Knead for about 4 minutes until combined well.
4. Add Butter and Knead: Add the softened unsalted butter to the dough and continue kneading for an additional 1 minute or until the dough becomes smooth and elastic. If using a breadmaker, the entire kneading process should take about 23-25 minutes.
5. First Proof: Transfer the dough to a lightly floured surface, shape into a ball, flatten it with a rolling pin, fold to loosely wrap the dough into an envelope shape, and cover with cling wrap or a damp towel. Let it proof in a warm place for 45-60 minutes until doubled in size.
6. Deflate and Divide Dough: Punch down the dough to deflate air bubbles. Divide it into 2 or 3 equal portions and roll each into a round shape. Let rest for 10-15 minutes to relax the gluten and make shaping easier.
7. Shape the Loaf: Flatten each ball into a long oval. Fold one-third from the right edge to the center, press lightly; fold one-third from the left edge to the center, press lightly again. Roll gently into a cylinder shape.
8. Second Proof: Arrange the shaped dough logs seam side down into a bread loaf tin (preferably 450 g Pullman Loaf Tin, 8x4x4 inches). Cover loosely and proof for about 40 minutes or until the dough fills 80% of the tin. Ideal temperature for this proofing stage is 30°C to 38°C. If it’s cold, use a warm microwave with a cup of water inside to create a warm environment.
9. Preparation before Baking: During the last 15 minutes of proofing, preheat the oven to 180°C. Spray the dough with icy cold water or brush with egg wash to enhance crust color and texture.
10. Bake: Bake the loaf in the preheated oven at 180°C for 25-30 minutes until golden brown on top.
11. Cool: Remove the milk bread from the tin and transfer to a cooling rack. Let it cool completely for at least an hour before slicing and serving to set the crumb and improve texture.

Notes

• Tangzhong can be made ahead and stored in the refrigerator for a few days; bring it back to room temperature before use.
• If you want a square-shaped loaf, adjust shaping and baking as needed; refer to specific loaf shaping guides for precise instructions.
• Using icy cold water or egg wash sprayed before baking improves the crust’s appearance and texture.
• Proofing temperature is crucial for optimal rise; try to maintain a warm environment between 30°C to 38°C for best results.
• Ensure dough is kneaded thoroughly until smooth and elastic for a tender, airy bread.

Keywords: Ube Milk Bread, Asian Milk Bread, Tangzhong Bread, Soft Bread, Sweet Bread, Fluffy Bread, Ube Extract, Homemade Bread