Ube Halaya Spiral Bread

Author: Anita Jacobson

Categories: Bread

Cuisines: Chinese Philippine

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Serves: 12

Ingredients

• Filling
• 1 cup ube halaya spread
• Bread dough
• 120 ml warm milk (38 Celsius or 100 Fahrenheit)
• 3 gram active dry yeast
• 10 gram sugar
• 300 gram bread flour (I use all purpose flour)
• 20 gram sugar
• 2 gram salt
• 1 egg (about 60 gram), room temperature
• 30 gram unsalted butter, room temperature
• Egg wash (mix together)
• 1 egg
• 1 teaspoon milk/water

Instructions

• Bread dough
  1. Mix together warm milk with active dry yeast and 10 gram sugar. Set aside until foamy, about 10-15 minutes.
  2. Whisk together bread flour (or all purpose flour), sugar, and salt. Make a well, add egg and yeast solution. Knead until non-sticky and smooth. About 10-15 minutes. Add butter and knead again until dough is not oily, soft, smooth, and elastic. Another 10-15 minutes.
• Ube halaya spiral bread
  1. Grease and flour a tube pan (e.g. chiffon cake/angel cake pan).
  2. Roll bread dough into a rectangle, about 10" x 12". Spread ube halaya spread on the bread dough, leaving 0.5" of the edges uncovered. Roll into a long log, then cut into 12 equal pieces about 1" each. Place the shaped dough onto the prepared pan.
  3. Cover the pan with a wet kitchen towel/saran plastic wrap. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
  4. Preheat oven to 180 Celsius (350 Fahrenheit).
  5. Brush the top of the dough liberally with egg wash, then bake in preheated oven until golden brown, about 20-25 minutes.