There’s a reason why ube milk bread has taken the baking world by storm, and one bite of this pillowy purple loaf will tell you exactly why. This stunning bread combines the subtle sweetness of ube, a purple yam beloved in Filipino cuisine, with the cloud-like softness of Japanese milk bread to create something truly special. The vibrant purple color makes it a showstopper on any breakfast table, while the tender, pull-apart texture and delicate flavor make it irresistible for toast, sandwiches, or simply eating straight from the loaf. Using a technique called tangzhong, where you cook a portion of the flour with liquid to create a paste, this bread stays soft and fresh for days longer than regular bread. Whether you’re an experienced baker or trying your hand at homemade bread for the first time, this recipe guides you through each step to achieve bakery-quality results in your own kitchen.
Serving: Makes 1 loaf (12 slices)
Cooking Time: 4 hours total (30 minutes active time, 3 hours rising time, 30 minutes baking)
Ingredients
For the Tangzhong:
3 tablespoons bread flour
1/2 cup whole milk
For the Dough:
2 3/4 cups bread flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1/2 cup whole milk, warmed
1 large egg, room temperature
3 tablespoons ube halaya (purple yam jam)
1/4 cup unsalted butter, softened
1 teaspoon ube extract
For the Egg Wash:
1 egg, beaten
1 tablespoon milk
Making the Tangzhong
Combine the 3 tablespoons of bread flour and half cup of milk in a small saucepan. Whisk them together until no lumps remain and you have a smooth mixture. Place the pan over medium-low heat and cook, stirring constantly with a whisk or wooden spoon. The mixture will start to thicken after about 2 to 3 minutes.
Keep stirring as the tangzhong transforms from liquid to a thick paste that resembles mashed potatoes. You’ll know it’s ready when you can draw lines through it with your spoon and they hold their shape. This usually takes 4 to 5 minutes total. Remove from heat immediately and transfer to a small bowl. Let it cool to room temperature while you prepare the other ingredients.
Preparing the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Give it a quick stir to distribute the yeast evenly throughout the dry ingredients.
Add the warmed milk, egg, cooled tangzhong, ube halaya, and ube extract to the bowl. Start mixing on low speed until everything comes together into a shaggy dough. This takes about 2 minutes. The dough will look purple and slightly sticky at this point.
Increase the speed to medium and knead for 5 minutes. The dough should start pulling away from the sides of the bowl and forming a ball around the hook. Now add the softened butter one tablespoon at a time, letting each piece incorporate before adding the next. This process takes about 3 minutes.
Continue kneading on medium speed for another 8 to 10 minutes. The dough is ready when it’s smooth, elastic, and slightly tacky but not sticky. When you press your finger into it, the dough should spring back slowly. If you stretch a small piece between your fingers, it should form a thin, translucent membrane without tearing.
First Rise
Lightly grease a large bowl with oil or butter. Shape the dough into a smooth ball by pulling the edges underneath, then place it in the greased bowl. Turn it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free spot until it doubles in size. This typically takes 1 to 1.5 hours depending on your kitchen temperature. A good spot is inside your oven with just the light on, or near a sunny window. You’ll know it’s ready when you poke the dough with your finger and the indent remains instead of springing back.
Shaping the Loaf
Grease a 9 by 5 inch loaf pan with butter or cooking spray. Punch down the risen dough to release the air bubbles, then turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces using a knife or bench scraper.
Working with one piece at a time, flatten it into a rectangle about 8 inches long. Fold the top third down toward the center, then fold the bottom third up and over, like folding a letter. Press the seams to seal. Roll the dough away from you into a tight cylinder, pinching the seam as you go.
Repeat this process with the other two pieces. Place all three rolls seam-side down into your prepared loaf pan, arranging them side by side. They should fit snugly but not be squished.
Second Rise
Cover the loaf pan loosely with plastic wrap or a kitchen towel. Let the dough rise again until it crowns about 1 inch above the rim of the pan. This second rise usually takes 45 minutes to 1 hour. The dough should look puffy and when you gently press it, the indent should slowly spring back halfway.
While the dough is rising, position a rack in the center of your oven and preheat it to 350 degrees.
Baking the Bread
Whisk together the egg and tablespoon of milk to make your egg wash. Gently brush this mixture over the top of the risen dough using a pastry brush. Be careful not to deflate the dough. The egg wash will give your bread a beautiful golden shine.
Bake for 30 to 35 minutes until the top is golden brown and the internal temperature reaches 190 degrees if you have a thermometer. If the top starts browning too quickly after 20 minutes, tent it loosely with aluminum foil.
The bread is done when it sounds hollow when you tap the top. Remove the pan from the oven and let it cool for 5 minutes, then turn the loaf out onto a wire rack. Let it cool completely before slicing, which takes about 1 hour. Cutting into warm bread can make it gummy.
Storing Your Bread
Once completely cooled, store the ube milk bread in an airtight container or resealable bag at room temperature for up to 4 days. The tangzhong method keeps it incredibly soft during this time. For longer storage, slice the bread and freeze it for up to 3 months. Toast frozen slices straight from the freezer for a quick breakfast.
Tips for Perfect Ube Milk Bread
Ube halaya is a sweetened purple yam jam found in Asian grocery stores or online. Don’t substitute it with ube powder alone, as the jam adds moisture and authentic flavor that powder can’t replicate.
Ube extract intensifies the purple color and flavor. If you can’t find it, you can use an extra tablespoon of ube halaya, though the color won’t be as vibrant.
Room temperature ingredients are crucial for proper dough development. Take your egg and butter out of the refrigerator about an hour before starting.
Bread flour has more protein than all-purpose flour, which creates better structure and chewiness. While all-purpose can work in a pinch, bread flour gives superior results.
If you don’t have a stand mixer, you can knead this dough by hand. It will take about 15 to 20 minutes of vigorous kneading, but it’s definitely doable.
The dough should feel slightly tacky but not stick to your hands. If it’s too sticky, add flour one tablespoon at a time. If it’s too dry, add milk one teaspoon at a time.
Use this bread for French toast and watch it become the best breakfast you’ve ever made. The subtle sweetness and soft texture are perfect for soaking up egg mixture.
Nutrition Information (per slice, based on 12 slices):
Calories: 215
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 225mg
Total Carbohydrates: 34g
Fiber: 1g
Sugars: 7g
Protein: 6g
