Picture of the author
Recipe Details
Jump to

Ube Swirl Loaf

food
5
food
285 mins
bread
side dish
user_default.png
by Natasha
Published on 01 December 2022
large_ube swirl loaf thumbnail 1.jpg

I was inspired by many of my other recipes in the past including cinnamon rolls, honey buns, and of course, ube-flavoured recipes. I wanted to make the ultimate ube bread.

Why You Should Use Ube

Ube is just that amazing of an ingredient to use! Delicious and super addicting and I thought an ube swirl loaf would be a great recipe to make.

Some might find it similar to taro, but this is not the case. In terms of flavour, ube is a lot more sweet, while taro is more starchy and nutty. Ube is also much more vibrant in colour, while taro is more pale. That’s why a lot of people nowadays use ube as the main ingredient for the sweet baked goods.

The Best Ube Swirl Loaf

In terms of flavour, the ube loaf is more of a sweet type of bread, so you can eat this on its own without any toppings or jams needed. The swirl of ube in the middle is mixed along with some condensed milk so it’ll be the main flavour of the bread itself.

The texture of the ube loaf is very soft and fluffy. The dough itself contains a lot of water and milk, so it helps with the moisture content of the bread thus resulting in a more soft and delicate textured bread.

The Swirl in Ube Swirl Loaf

The number of swirls within the ube loaf is achieved by how much you thin out your dough. The thinner you roll them out, the more swirls you will have. For me, I didn’t want the rolls to be too big or small, just enough to make the pattern but not too much like a cinnamon roll would have. I also cut the dough into 3 pieces for a tearing option so you can share it with your friends and family members.

But I’m telling you, this ube loaf is so good that you might not want to share! I, for one, definitely finished in 3 days tops. This soft, delicious loaf is just to irresistable not to make!

Some tips that might be useful:

  • To check the bread’s doneness, tap the top of the loaf lightly and it should feel hollow when it’s done.
  • You can use other flavours for this bread if you want to experiment with different flavours.

Some terms you might need to know:

Ube Swirl Loaf

by Natasha
servings
4 people
prep time
245 mins
dish type
Bread
cook time
40 mins
course
Side dish
total time
285 mins

ingredients

  • for the ube dough

    • 3 gramyeast
    • 20 gramcastor sugar
    • 60 mlwater
    • 60 mlmilk
    • 36 gramunsalted butter(in a room temperature)
    • 200 grambread flour
    • 0.5 tbspube powder
    • 0.5 tspsalt

  • for the ube filling

    • 1 tspube powder
    • 30 gramcondensed milk

  • for extras

    • 10 gramunsalted butterin a room temperature, as needed, for greasing
    • 10 grambread flour(as needed, for dusting)
    • 30 grambeaten egg(as needed, for egg wash)
    • 10 gramunsalted butter(in a room temperature, as needed, for egg wash)

instructions

Making the ube dough

  1. In a heat-proof bowl, add milk and water and heat it in the microwave at 800 watts for 30 seconds.
  2. Add the yeast and castor sugar in the bowl of warm water and milk. Stir and set it aside to rise for 5 mins.
    large_s2-1.JPG
    large_s2-2.JPG
  3. Add the unsalted butter into the yeast mixture and whisk it until the butter forms curdles in the mixture.
    large_s3-1.JPG
    large_s3-2.JPG
  4. In a large bowl, add bread flour, ube powder and salt and whisk until combined.
    large_s4-1.JPG
    large_s4-2.JPG
  5. Add the yeast-butter mixture to the bread flour-salt mixture. Mix until a dough forms.
    large_s5-1.JPG
  6. Place your dough onto a work surface and knead the dough until smooth.
    large_s6-1.JPG
    large_s6-2.JPG
  7. Brush some unsalted butter into a large bowl.
  8. Place the dough into the greased bowl and cover with some cling wrap. Rest the dough for 1 hour.
    large_s8-1.JPG
    large_s8-2.JPG

Making the filling

  1. In a bowl, add ube powder and condensed milk. Whisk together until homogenous. Set aside.
    large_s9-1.JPG

Continue working on the dough

  1. After the first fermentation, punch the dough lightly to release the air from the dough. Shape dough into a ball.
    large_s10-1.JPG
    large_s10-2.JPG
  2. Dust the work surface, rolling pin and dough with some bread flour. Place the dough onto the floured work surface and roll it out into a rectangle about 25x20 cm in size and about 1 cm thick.
    large_s11-1.JPG
    large_s11-2.JPG
  3. Spread the filling on top of the dough until fully covered.
    large_s12-1.JPG
  4. Now roll the dough onto itself until it forms a cylinder. Close the edges by pinching them together to seal the filling.
    large_s13-1.JPG
    large_s13-2.JPG
  5. Cut the dough into 3 cuts with a benchscraper.
    large_s14-1.JPG
  6. Brush some unsalted butter all around the inside of the loaf pan.
    large_s15-1.JPG
  7. Place dough into the greased loaf pan, making sure it’s seam side down.
    large_s16-1.JPG
  8. Cover the dough with some cling wrap and let it rest for another hour.
    large_s17-1.JPG
    large_s17-2.JPG
  9. Preheat the oven to 175 C.
  10. Add the beaten egg and unsalted butter into a bowl and mix together.
    large_s19-1.JPG
  11. Brush the egg wash onto the dough until fully covered on top.
    large_s20-1.JPG
  12. Bake for 40 mins. or until golden brown on top. To check the doneness, tap the top of the dough lightly and it should feel hollow when it’s done.
    large_s21-1.JPG
  13. Remove the bread from the oven and let the bread cool in the pan for 15 mins.
  14. Take the bread out of the pan into a cooling rack and let it cool down completely for about 1 hour.
    large_s23-1.JPG
  15. Now slice the bread and enjoy it with a cup of coffee or tea!
bread
side dish
bread
sweet
slices
user_default.png
Natasha
Bake it till you make it!