If you’re looking for a bread recipe that’s both unique and stunningly beautiful, this ube milk bread is it. Made using the Tangzhong method, it’s incredibly soft, moist, and has that irresistible purple hue we love. Whether you’re a beginner baker or a seasoned pro, this guide will show you step-by-step how to make the perfect ube loaf. The recipe is adapted from The Bakeanista and includes a conventional method—no Thermomix required.
Don’t miss our Ube Tiramisu fusion dessert if you’re obsessed with all things purple yam!
Ingredients
Tangzhong Starter:
- 20 g bread flour (high protein)
- 100 g whole milk (or water)
Main Dough:
- 130 g cold milk
- 1 tsp ube extract
- 1 egg yolk
- 30 g caster sugar (fine white sugar)
- ½ tsp salt
- 10 g milk powder
- 290 g bread flour (high protein)
- 1 tsp instant dry yeast
- 25 g unsalted butter (softened)
- Egg wash or icy cold water (for baking)
Step-by-Step Instructions
Step 1: Make the Tangzhong
- In a small pot, whisk together 20 g flour and 100 g milk until smooth.
- Cook over medium-low heat while stirring until it thickens into a pudding-like paste and leaves lines when stirred.
- Remove from heat and cool completely before using. You can refrigerate it for up to 3 days.
Step 2: Prepare the Dough
- Stir ube extract into cold milk, then mix in egg yolk, sugar, salt, and milk powder.
- In a large bowl or stand mixer, add the tangzhong, the milk mixture, bread flour, and yeast.
- Knead until combined, about 8–9 minutes.
- Add butter and continue kneading until smooth and elastic, around 15 more minutes.
Looking for inspiration? Try our Garlic Cheese Bombs as a savory twist.
Step 3: Bulk Fermentation & Shaping
- Let dough rest, covered, in a warm place for 45–60 minutes or until doubled in size.
- Punch it down and divide into 2–3 pieces. Shape into round balls and let rest for 15 minutes.
Step 4: Final Shaping
- Flatten each ball into an oval. Fold each side toward the center and roll into a tight log.
- Place seam-side down into a greased loaf tin (8x4x4″ Pullman tin recommended).
Step 5: Final Proofing
- Let dough rise until it fills about 80% of the loaf tin.
- Preheat oven to 180°C (350°F) during the last 15 minutes of proofing.
Step 6: Bake the Bread
- Spray the loaf with cold water or brush with egg wash.
- Bake for 25–30 minutes until golden brown.
- Cool for at least 1 hour before slicing.
Pro Tip: Use a digital thermometer—internal temp should reach 190°F.
Ube Milk Bread Tips & Substitutions
Can I use all-purpose flour?
Yes, but your bread will be less fluffy since it lacks the high protein needed for better gluten development.
What if I can’t find caster sugar?
Substitute with regular granulated sugar. Pulse in a blender if you want it finer.
Can I use fresh ube instead of extract?
You’ll need to adjust for moisture and texture. For best results, start with ube extract.
Discover great ideas like this Ube Cream Puffs dessert that takes the flavor to new heights.
Storing and Serving Suggestions
| Method | Storage Time | Notes |
|---|---|---|
| Room Temp | 2–3 days | Wrap in cling film or foil |
| Refrigerator | Up to 1 week | Toast before serving |
| Freezer | Up to 1 month | Slice first, store in zip bags |
Serve with butter, ube jam, or sweetened cream cheese. Looking for drinks? Try our Ube Overnight Oats for breakfast pairing!
FAQs About Ube Milk Bread
What is ube?
Ube is a purple yam from the Philippines, often used in desserts. It’s sweet, nutty, and naturally vibrant.
Can I use water instead of milk in the tangzhong?
Yes, but milk adds more flavor and richness to the bread.
Do I need a Pullman loaf tin?
It’s optional. You can use any standard 8×4” loaf pan.
Can I make it dairy-free?
Use plant-based milk and vegan butter for a dairy-free option.
How do I get that vibrant purple color?
Use quality ube extract. Brands like Koepoe Koepoe are recommended.
Is it better to knead by hand or machine?
Either works. A stand mixer saves time and ensures consistent texture.
Conclusion
This ube milk bread is not just eye candy—it’s a flavorful, fluffy treat that’s surprisingly easy to make. By using the Tangzhong method, you lock in moisture, creating a pillowy texture you’ll crave again and again. Whether for breakfast or an afternoon treat, this purple loaf is sure to impress.
Check out more delightful creations like this Royal Purple Velvet Cake if you can’t get enough of vibrant desserts.