If you’ve never had the joy of homemade Ube Milk Bread, let me tell you: it’s the pillowy-soft, subtly sweet Asian bread dream you’ve been waiting for, swirled with the magical color and flavor of ube (purple yam). The vibrant purple hue alone is a showstopper, but what really wins hearts is the fluffy, tender crumb and just-right richness. Ube Milk Bread bridges comfort and whimsy in every bite—it’s perfect for breakfast, snacking, or as a centerpiece for festive gatherings. Whether you’re a longtime ube lover or a curious first-timer, this is a bake you’ll fall in love with.
Ingredients You’ll Need
Ingredients You’ll Need
Ube Milk Bread calls for easy-to-find ingredients, but each one pulls its weight in building the signature soft texture and vibrant color. These basics combine in the best possible way, delivering unique flavor while making the bread irresistibly fluffy and eye-catching!
- All-purpose flour: This classic forms the structure of the bread, resulting in a tender and chewy crumb every time.
- Granulated sugar: Provides gentle sweetness and helps activate the yeast for a beautiful rise.
- Instant yeast: Quick and reliable, it ensures your Ube Milk Bread becomes light and airy.
- Salt: Balances the sweetness and brings out the natural flavors in both the ube and the dough.
- Large egg: Adds richness and helps bind the dough, making the crumb extra soft.
- Whole milk, warm: The key to that iconic milky tenderness—warmth also wakes up the yeast!
- Unsalted butter, softened: Enriches the dough, lending buttery notes and velvety texture.
- Ube halaya (purple yam jam) or ube powder + water: This is where the gorgeous purple comes from, along with unique, earthy vanilla flavor—use the jam or reconstitute powder for authenticity.
- Ube halaya or sweetened ube paste (extra, for filling): A decadent surprise at the center of each roll for true ube lovers.
- Egg, beaten: Used for the golden, glossy crust right before baking.
- Milk (for egg wash): Mixing a little milk into the egg gives a perfect shine to your finished loaf or rolls.
How to Make Ube Milk Bread
Step 1: Mix the Dry Ingredients
Bring out your largest mixing bowl and combine the flour, sugar, instant yeast, and salt. Think of this as setting the stage for fluffy magic—the right mix means your bread will rise beautifully and hold all the ube flavor in every bite.
Step 2: Add Wet Ingredients and Ube
Pour in the warm milk, crack in your egg, drop in that gloriously softened butter, and swirl in the ube halaya (or the purple yam powder mixed with water). This step is a revelation: as you stir, the dough transforms into a stunning lavender shade that promises something special.
Step 3: Knead Until Smooth and Elastic
Now comes the hands-on fun—knead the dough until it’s soft, smooth, and stretchy, about 10 minutes. You can use a stand mixer or your hands. By the end, your dough should feel bouncy and resist sticking, which is how you know it’ll bake up tender and perfect.
Step 4: First Rise
Place your dough in a lightly greased bowl, cover it snugly with a cloth, and let it rest in a warm spot for 1 to 1.5 hours. Watch in delight as it doubles in size and gets even puffier—the anticipation is half the fun!
Step 5: Add Ube Filling or Shape Your Loaf
If you’re making individual rolls (highly recommended for that wow-worthy filling), punch down the dough and divide it into 8 to 10 pieces. Flatten each, spoon in a dollop of extra ube halaya or sweetened paste, and seal them up—like little purple presents! For a loaf, simply shape your dough into a rectangle, fold it over, and tuck it into a greased loaf pan.
Step 6: Second Rise
Cover your shaped dough or rolls and let them rise again for another 30 to 45 minutes until puffy and almost doubled. This patient pause ensures Ube Milk Bread’s signature feather-light texture.
Step 7: Preheat and Egg Wash
Preheat your oven to 350°F (175°C). Gently brush the tops of your dough with the egg beaten with milk—this step is what gives each loaf or roll its irresistible golden sheen and slightly crisp crust.
Step 8: Bake!
Bake rolls for 20 to 25 minutes, or a loaf for 30 to 35 minutes, until golden and fragrant. Your kitchen will smell like a bakery! Let the bread cool slightly before serving to keep the crumb plush and soft.
How to Serve Ube Milk Bread
Garnishes
A little garnish goes a long way—sprinkle your Ube Milk Bread with powdered sugar or add a drizzle of condensed milk for extra sweetness. Toasted coconut flakes or a few ube crumbs scattered on top enhance both color and flavor, making each slice even more beautiful.
Side Dishes
Pair a warm slice of Ube Milk Bread with rich coffee, creamy milk tea, or even a scoop of coconut ice cream. For brunch, serve it alongside fresh fruit or a savory cheese plate for that perfect sweet-and-salty balance.
Creative Ways to Present
Take your Ube Milk Bread beyond the basics—turn it into French toast, layer slices with whipped cream, or stack mini rolls into a bread tower centerpiece for parties. The color and subtle sweetness make every presentation truly unforgettable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Ube Milk Bread soft by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature. It stays wonderfully tender for up to three days—if it isn’t devoured before then!
Freezing
Ube Milk Bread freezes beautifully. Slice or portion the bread, wrap individual pieces with parchment or plastic, and store them in freezer bags. Thaw slices as needed for a fresh-from-the-oven treat anytime.
Reheating
For that just-baked flavor, warm your bread gently in the microwave for a few seconds or in a low oven for five minutes. This revives both softness and aroma, making leftovers every bit as delicious as day one.
FAQs
Can I use fresh ube instead of ube halaya or powder?
Absolutely! If you have fresh ube, roast, mash, and sweeten it to taste before folding into your dough. The most convenient options are ube halaya or powder, but homemade will make your Ube Milk Bread extra personal.
Why isn’t my bread as purple as expected?
Natural color in ube varies, and sometimes the vibrancy gets muted with baking. Use concentrated ube halaya or powder, and feel free to add a small drop of natural purple food coloring if you want an even bolder hue.
Can I make Ube Milk Bread vegan?
You can! Swap the milk and butter for plant-based alternatives, use a flax egg in place of the regular egg, and ensure your ube filling is dairy-free as well. The bread stays just as tender and delicious.
Is this bread overly sweet?
Ube Milk Bread is delightfully mild in sweetness, making it ideal for both sweet and savory pairings. If you prefer it even less sweet, feel free to decrease the sugar slightly, especially if adding a sweet filling.
How do I know when the bread is fully baked?
Look for a golden-brown crust and a hollow sound when tapped on the bottom. You can also insert a thermometer—the internal temperature should hit about 190ºF (88ºC) for a perfect, soft loaf.
Final Thoughts
If you’re looking for a show-stopping, comfort-filled bake, Ube Milk Bread is the answer—easy enough for a first-time baker, gorgeous enough for every occasion. Give it a try and let the purple magic brighten your table and your mood!
Print
Ube Milk Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
This Ube Milk Bread recipe combines the softness of milk bread with the delightful sweetness and vibrant color of ube, a purple yam widely used in Filipino desserts.
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 1 large egg
- 1 cup whole milk, warm
- ½ cup unsalted butter, softened
- ½ cup ube halaya (purple yam jam) or 3 tablespoons ube powder + 2 tablespoons water
Filling:
- ½ cup ube halaya or sweetened ube paste
Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, egg, butter, and ube halaya (or ube powder mixture).
- Knead until smooth and elastic, about 10 minutes.
- Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Punch down dough. For rolls: divide into 8–10 equal pieces and flatten each piece. Place a spoonful of ube filling in the center (if using) and seal. For a loaf: shape dough into a rectangle, fold, and place in a greased loaf pan.
- Cover and let dough rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush dough with egg wash (egg + milk).
- Bake rolls for 20–25 minutes or loaf for 30–35 minutes until golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 slice (estimated)
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
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