Ube Brioche Bun
The chewiest, fluffiest ube rolls that are delightful to both your mouth and eyes! This ube brioche bun recipe is hard to mess up, and you’ll want to make a couple extra to keep for breakfast next morning.
Ingredients:
1 cup of warm milk
1 egg
6 tbsp of melted butter
4 cups of all-purpose flour
1/4 cup of sugar
1/2 tsp of salt
1 packet of yeast
Ube butter: 1 cup of ube halaya (or ube jam,) 8 tbsp of butter, 1 1/2 tsp of ube extract
Additional eggs for egg wash
Additional flour to flour your working surface
Equipments:
Rolling pin
Pastry brush
Baking tray
Parchment paper
Instructions:
Set out your butter so it’s at room-temp when you make the ube butter
Mix warm milk (heat in microwave for about 20 - 30 seconds,) egg, and melted butter together in a bowl
In a standing mixer, whisk together the all-purpose flour, sugar, yeast, and salt with the paddle attachment
Once the dry ingredients are well-mixed, add in the mixture from step 1
Using the hook attachment, mix the dry and wet ingredients together for about 10 minutes til smooth dough forms
Take dough out of the standing mixer, form a ball, and set it into a large bowl
Cover dough with saran wrap and let it double in size for 2 hours in a draft-free area (such as your oven)
While the dough is growing, make your ube butter by whisking the ube halaya and room-temp butter together until a smooth cream forms, then add in the ube extract. Mix until the extract is evenly spread through.
Back to the dough; once it doubles in size, divide the dough into two portions on a floured surface
Roll each portion into a flat rectangle and spread the ube butter generously across the rectangles
Fold the right and left side inwards evenly, creating 3 layers of dough
Roll the dough out more if the layers are not evenly distributed, then cut the dough width-wise into small sections for braiding
Cut each small section so they have 3 legs for braiding, leaving the very top portion uncut
Braid the dough by bringing the two outer legs in, alternating over then under the middle leg (the same way you do Dutch-braiding on hair!)
Taking the upper uncut portion, fold the braided dough inward - into ball shape
Spread the braided brioche balls across your baking tray with parchment paper, making sure to leave enough space between each brioche ball as they will expand as they bake
Before baking, brush a thin layer of egg wash on each brioche ball
Bake for 18 minutes at 375 degrees F
