Day 173: Ube Milk Swirl Bread
More ube! I love this beautiful ube swirl design. It's so pretty and quite fun to make as well!
With the one bottle of ube extract still left, I spent most of it on this ube milk swirl bread. This bread is amazing. Not only it looks amazing, but it tastes incredible.
I'm not going to lie - you don't get much ube taste, but when you eat it with ube whipped cream (as shown) or ube jam it brings this bread to the next level!
Here is a quick rundown, on how to make the "swirl for the bread":
Make 8 balls of the plain milk bread and 8 balls of the ube bread.
Roll each ball into an 8x5" rectangle. Put one ube layer on top of one plain layer and roll it up starting from the smallest end.
Put the rolls into your loaf pan and let it rise.
To make the ube whipped cream as seen in the photos, beat together 1/2 cup heavy whipping cream, 4 tablespoons powdered sugar, and 1 teaspoon ube extract until stiff peaks form.
I love this ube milk swirl bread, and I know you will too! Once you break the recipe down it's easy to make. It's a great weekend project and the reward is delicious!
|Level: 👩🏽🍳👩🏽🍳|Time: 2 hours, 30 minutes|Serves: 4-6|
1/3 cup all-purpose flour, or bread flour
1/2 cup whole milk
1/2 cup water
2 1/2 cup bread flour
1/4 cup granulated sugar
2 1/4 teaspoon dry active yeast
1 Tablespoon milk powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1/4 cup unsalted butter, softened
1 1/2 tablespoons ube extract
Extra 1/4 cup bread flour
Over medium heat, stir flour, whole milk, and water. Continue mixing for 5 minutes until it comes together and looks like mashed potatoes. Take off heat and cool to room temp.
While your starter is cooling make the some of the dough. In a fitted stand mixer (with a hook attachment) mix your flour, sugar, yeast, milk powder, and salt. Slowly your cooled starter (it should be 1/2 a cup), egg, and milk. Add in your butter and beat until the butter is thoroughly combine.
Cut your dough in half and save one in a separate bowl. Returning to your stand mixer beat in the ube extract and 1/4 cup bread flour to half of your dough. Knead both dough's, and let it proof for an hour.
Once you're dough is proofed make the swirl: Make 8 balls of the plain milk bread and 8 balls of the ube bread. Roll each ball into an 8x5" rectangle. Put one ube layer on top of one plain layer and roll it up starting from the smallest end. Put the rolls into your loaf pan and let it rise for 30 minutes.
Preheat your oven to 350 degrees and bake your bread for 30 minutes.
- The Bored Baker 👩🏽🍳
Adapted by: thelittleepicurean.com