Ube Bread

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Ube Bread is soft, fluffy, and pillowy bread that steals the show at every Filipino gathering. I bake it once a week at least. My family loves and enjoys this bread!

the difference between ube and taro

Ube and taro are two types of root vegetables that are commonly used in various recipes and desserts. Ube, also known as purple yam, is native to Southeast Asia and has a sweet, nutty flavor. It is usually used in desserts and is often used to make an ice cream of the same name. Taro, on the other hand, is a root vegetable native to Southeast Asia and parts of the Pacific Islands. It has a slightly sweet, nutty flavor and is usually used in savory dishes, like stews and soups. Both ube and taro have a similar texture when cooked, but their taste and uses are quite different.

I remember when I was a little girl, my grandma used both ube and taro to make “halaya”. It’s a jam made with cream, sugar, and butter. Compared to ube, taro is starchy and a lot thicker in consistency when cooked. For the most part, I like ube in anything e.g. jams, smoothies, even cakes. If you like to read more about ube, visit “Ube Kinampay” for further information. 

Due to accessibility, I used Stokes Purple sweet potatoes for this recipe. I got them from Mariano’s grocery store. You can also get them from Whole Foods. 

ingredients notes

FILLING:

• Stokes Purple – sweet potatoes are my go-to when making any ube desserts. Compared to the frozen grated purple yam available from Asian stores, stokes potatoes have deeper purple color and for that reason, I don’t need to use any artificial coloring. Firstly, peel the stoke potatoes, and then cut them into inch cubes, boil, and cook until fork tender. Similarly when cooking regular potatoes. Drain the water and mash with a potato masher or fork if you do not have an immersion blender. 
• Salted butter – so no need to add extra salt. Cut it into cubes before adding it to the mixture.
• Heavy cream – or whole milk. Likewise, you can also use canned evaporated milk. 
• Brown sugar – for added sweetness.
• Pure maple syrup – adds an earthy flavor. Make sure to get pure maple syrup and not pancake syrup. 
• Cinnamon – boosts the flavor and it’s the perfect spice for ube jam. 
• Vanilla – for flavoring. 

BREAD DOUGH:

• For the bread recipe, you’ll need bread flour, warm whole milk, instant yeast, sugar, salt, butter, and eggs. Check out my recipe for Parmesan Pull-Apart Rolls for complete instructions. 
• Sesame seeds – add a nice finish to the bread. 

how to make Ube Bread

UBE JAM FILLING:

1. Wash and peel the stokes potatoes. Cut them into inch cubes, and fill a stockpot with water just enough to submerge the potatoes. Boil and cook until fork tender. Drain the water, and mash the potatoes or use an immersion blender when ready to make the jam. 
2. Use the same stockpot, bring it back to the stove add the rest of the ingredients, butter, cream, sugar, maple syrup, sugar, and vanilla. Stirring constantly until incorporated. Use the immersion blender and blend until smooth (see note).
3. Cool completely before filling the bread. Use a small retractable cookie scoop, roll it between your palm and form a ball. Place them on a platter then refrigerate for an hour. 
4. See the recipe for Ube Hand Pies and watch the full video on how to make the ube jam. 

BREAD DOUGH:

1. Check out my recipe for Parmesan Pull-Apart Rolls to watch the full video on how to make the bread rolls. However, I’m going to write the recipe down for you. In a mixing bowl, combine 1 cup of bread flour, yeast, and sugar. Use a whisk and mix the dry ingredients. In a cup, add the cold milk, and place it in a microwave on high heat for one minute (95-100ºF). Make sure the milk is not too hot (body temperature). Pour the milk into the mixing bowl with the flour mixture. Whisk until smooth. 
2. Use a hook attachment to your mixer. Turn the mixer to low speed and gradually add the rest of the flour (3 cups), butter, eggs, and salt. Continue mixing on low until well combined. Stop the mixer and scrape the sides of the bowl to get all the flour mixed in. Pour a teaspoon of olive oil if the dough sticks. Once the dough comes together, turn the mixer to medium-high speed. Mix for 12 minutes or until the dough is smooth and you see a “windowpane” (elasticity test).
3. Remove the dough from the mixing bowl and form it into a ball. Transfer the dough to a greased bowl. Cover with plastic wrap and rest for one hour or until it doubles the size.

REST THE DOUGH:

1. After an hour or so and the dough has doubled its size, remove the plastic wrap and punch it down to remove the air bubbles. Lightly dust a surface with flour. Divide the dough into two pieces. 
2. Place the other half back in a greased bowl and cover it to prevent drying while working on the other half of the dough. 
3. Now, for the dough that you’re working on, use a knife or bench scraper to divide it into equal parts about eight pieces. 
4. Work on them one at a time. Roll them into a circle using a small roller. Fill in the center with ube jam. Grab one piece and pull the sides of the dough to form into smaller rolls. Seam side down, and roll it on a surface with your hands in a counterclockwise motion. 
5. Place them on a sheet pan lined with parchment paper. Rest for 45 minutes or until it doubles the size. 

BAKE:

1. Preheat the oven to 375ºF. Brush the top of each bread roll with egg wash. Option to sprinkle sesame seeds. Bake for 20 minutes or until golden brown. Remove from the oven and brush the top with melted butter while still hot. 

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