Ube Basket: Soft and Fluffy Braided Tangzhong Milk Bread Filled with Ube Halaya | Cooking with Kurt

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream is rich and creamy with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with less fat.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

In a small saucepan, combine 3 tablespoons of bread flour and 1/4 cup of water, whisk until dissolved.

Add 1/4 cup of whole milk and whisk together, then heat over low, stirring constantly for 3-5 minutes until thick.

Transfer the mixture to a heatproof bowl, cover with plastic wrap, and let it cool to room temperature.

In a microwave-safe bowl, heat 1/2 cup of whole milk until scalding, about 1 and 1/2 minutes.

Whisk in 1 tablespoon of granulated sugar into the hot milk and let it cool to 105-115°F.

Once cooled, whisk in 1 envelope of active dry yeast and let it proof for 10 minutes until foamy.

In the bowl of a stand mixer, combine 2 and 1/2 cups of bread flour, 2 tablespoons of non-fat powdered milk, and 1 teaspoon of salt.

Add the room temperature egg, the yeast milk mixture, and the cooled tong jong starter to the dry ingredients.

Mix on low speed until combined, then let it rest for 5 minutes.

Knead the dough on low speed for 5 minutes, then add 4 tablespoons of room temperature unsalted butter, one piece at a time, mixing until incorporated.

Increase speed to medium and knead for another 5 minutes until smooth and springy.

Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise for 1 and 1/2 to 2 hours until doubled in size.

Prepare the ube filling by mixing 1/2 cup of ube halaya, 1/2 teaspoon of ube extract, and 1/8 teaspoon of salt in a small bowl.

After the first proof, punch down the dough and roll it out into a rectangle measuring 12 inches by 18 inches.

Spread the ube filling evenly over the dough, then fold the dough in half lengthwise.

Cut the dough into 12 strips measuring 1 and 1/2 inches by 6 inches, and braid each strip.

Place each braid into a buttered muffin pan, cover loosely with plastic wrap, and let rise until doubled, about 1 to 2 hours.

Preheat the oven to 350°F about 15 minutes before the second proof is done.

Make an egg wash by whisking together 1 egg and 1 tablespoon of water, then brush it over the risen buns.

Bake in the preheated oven for 15 to 17 minutes until golden brown, checking with a thermometer for an internal temperature of 185-190°F.

Let cool slightly before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens