Do Share Recipe

I still remember the first time I made Ube Milk Bread using the tangzhong method—it was like baking a little cloud in my kitchen! The soft, pillowy texture combined with the subtle sweet aroma of ube instantly made me fall in love. Watching the loaf rise and fill my kitchen with its purple glow was pure magic.

Each bite was fluffy, tender, and slightly sweet, perfect for breakfast, snacks, or sharing with loved ones. I’m excited to walk you through this recipe so you can enjoy the same bakery-style bread at home. You can also enjoy similar simple recipes like Easy Boiled Potatoes Recipe alongside your homemade bread for a complete meal.

Ingredients You’ll Need

Every ingredient in this Ube Milk Bread recipe plays a role in creating its soft, cloud-like texture and vibrant color.

High protein bread flour: Builds structure and keeps the loaf pillow-soft.
Milk: Provides moisture and enriches the dough; can use water in a pinch.
Fresh milk: Enhances creaminess and tender crumb.
Ube extract: Gives the signature purple hue and subtle sweet flavor.
Egg yolk: Adds richness and helps bind the dough.
Castor sugar: Sweetens the bread and promotes a lovely golden crust.
Salt: Balances flavors and enhances taste.
Milk powder: Adds tenderness and boosts flavor.
Instant dry yeast: Ensures a perfect rise.
Unsalted butter: Adds softness and depth to each slice.
Icy water or egg wash: Creates a shiny, appealing crust.

Note: This recipe serves about 8-10 slices depending on loaf size. You can also pair this bread with delightful sides like Pacific Seafood Shapes for a fun snack combination.

Variations

You can easily customize this bread to suit your preferences:

Dairy-free: Substitute plant-based milk and vegan butter.
Sugar-free: Use a sugar alternative like erythritol or stevia.
Flavor add-ins: Swirl in chocolate chips, toasted coconut, or mashed ube for extra indulgence.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour 20 minutes (including proofing)

Equipment You Need

Stand mixer or bread machine: For kneading dough efficiently.
Small saucepan: To prepare the tangzhong.
Loaf tin: To shape and bake the bread.
Pastry brush: For applying egg wash or melted butter.
Cooling rack: To let bread cool evenly without sogginess.

How to Make Ube Milk Bread Tangzhong Method

Step 1: Prepare the Tangzhong

Making the tangzhong is the secret to ultra-soft bread. Combine flour and milk in a small saucepan, cook over low heat while stirring until thickened, then cover and let cool. This pre-gelatinized mixture locks in moisture and creates that cloud-like texture.

Step 2: Mix the Wet Ingredients

Whisk ube extract into chilled milk, giving it a dreamy purple color. Add egg yolk for richness and set aside, ready to combine with the dry ingredients.

Step 3: Combine Dry Ingredients and Knead

Mix bread flour, sugar, salt, milk powder, and yeast in a bowl. Add the ube-milk mixture and cooled tangzhong, kneading until a soft dough forms. Incorporate butter gradually, kneading until elastic and silky.

Step 4: First Proof

Shape the dough into a ball and let it rise in a warm spot for 45-60 minutes. Cover to retain moisture, allowing it to double in size for that signature fluffiness.

Step 5: Shape and Second Proof

Divide the dough into portions, shape into cylinders, and place in a loaf tin. Let rise again until about 80% full, which ensures a tall, uniform loaf.

Step 6: Bake

Brush the loaf with egg wash or mist with cold water, then bake at 180°C for 25-30 minutes until golden. Cool completely on a rack before slicing to lock in softness.

Additional Tips for Making this Recipe Better

I always chill the tangzhong briefly—it makes mixing easier.
Knead until the dough stretches without tearing for that perfect chew.
Brushing with butter right after baking adds a beautiful shine and flavor.
Let the bread cool completely before slicing; I’ve found it prevents squishing.

How to Serve Ube Milk Bread Tangzhong Method

This bread is as versatile as it is beautiful. Spread with butter or cream cheese, add fruit preserves, or make thick slices for French toast. I love sprinkling toasted coconut or powdered sugar on top for an extra special presentation. Cubes work wonderfully for bread pudding or finger sandwiches.

Nutritional Information

Here’s a rough breakdown per slice (assuming 10 slices per loaf):

Calories: 180-200 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 6 g

Make Ahead and Storage

Storing Leftovers: Wrap tightly in plastic or an airtight container; stays soft for up to 3 days.
Freezing: Slice, wrap in parchment, and freeze in a zip-top bag for up to a month.
Reheating: Microwave briefly or toast lightly; for frozen slices, let thaw and refresh in the oven at 160°C for 5-7 minutes.

Why You’ll Love This Recipe

This Ube Milk Bread isn’t just pretty—it’s incredibly rewarding to make:

Fluffy and soft: Tangzhong method guarantees a cloud-like texture.
Vibrant and fun: Beautiful purple hue brightens any table.
Versatile: Enjoy as toast, French toast, or in bread pudding.
Customizable: Easily dairy-free, sugar-free, or flavored with add-ins.
Home-bakery quality: Achieve bakery-style results without leaving your kitchen.

Ben Carraoli