Ube Swirl Milk Bread (Purple Sweet Potato Swirl Bread)

Step 1

Make tangzhong. Pour water and flour in small saucepan and whisk until no lumps left. Heat over medium heat while whisking constantly until the mixture thickens into a paste.

Step 2

Let cool in a bowl to room temperature. Alternatively you can refrigerate overnight, and leave at room temperature for 1 hour before using.

Step 3

Make the Ube paste. Mix the purple sweet potato powder, ube flavoring and water until it forms a paste. Set Aside.

Step 4

Create the Dough. In a stand mixer with the hook attachment, mix the flour, sugar, yeast, milk powder and salt until combined.

Step 5

Add warmed milk, tangzhong and egg and kneed on low until ingredients are combined for 5 minutes.

Step 6

Once the dough has formed, add the softened butter. Increase speed and kneed until combined around 5-7 minutes. The dough should be tacky but not sticky.

Step 7

Divide the dough into two equal parts. Set aside one half of the doughs.

Step 8

Place the second dough back in the mixer, add the ube paste and knead until combined.

Step 9

Proof the Doughs. Shape the doughs and place in two lightly greased bowls. Proof in a warm place for 1-2 hours until doubled.

Step 10

Shape the Dough. When the dough has doubled, remove from the bowl.

Step 11

On a lightly floured surface, roll out the white dough into an 8.5 x 12 inch rectangle. The dough should be pretty thin. Then roll out the ube dough into the same size of the white dough.

Step 12

Place the ube dough on top of the white dough and roll out the dough to have the doughs merge.

Step 13

Carefully roll the dough down the longer 12 inch side of the dough. Pinch at the end to seal the seam.

Step 14

Second Proof Dough. Place the logs seam side down in a 8.5 x 4.5 loaf pan. Next, proof in a warm place for another 30 min to 1 hour until doubled in size.

Step 15

Bake. Preheat oven to 355 degrees. Brush with egg wash and bake for 30 minutes.