Chefs Marie and Nikki Melegrito
Sugar Blooms & Cakes Inc.
A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour, sets this recipe apart from the traditional Filipino brioche recipes.
Ingredients
Dough
1 cup milk
1/2 cup salted butter
1/2 cup white sugar
1 Tbsp vanilla extract
1 tsp salt
5 cups all purpose flour
1 package instant yeast
4 whole eggs
2 cups Ube Halaya jam jam (can be purchased in any local Asian supermarket)
Garnish
1 cup softened salted butter
1 cup white sugar
1 cup grated cheese (cheddar or Queso de Bola)
Method
- Add paper liners to muffin tin, greasing edges.
- Warm milk, butter, sugar, vanilla and salt in a small pot. Once butter has melted, remove from heat and set aside.
- Place yeast and 2 1/2 cups flour in a mixing bowl. Using the paddle attachment, beat at low speed. Slowly add warm milk mixture in steady stream. Paddle until smooth.
- Add eggs one at a time to ensure egg is mixed well. Paddle until dough is smooth.
- Switch to hook attachment. Add remaining flour in small batches.
- Continue beating until dough loses its sticky texture (sides of mixing bowl will gradually become clean).
- Remove mixing bowl from mixer and cover with plastic wrap. Allow dough to rest in a warm, dry place until doubled in size (approximately 1-2 hours).
- Remove plastic wrap. Divide dough into small, equal parts (approximately 2”-3” balls).
- Roll each ball of dough into a log. Flatten logs into strips with a rolling pin. Brush surface of dough with melted butter, or with yam jam. Fold over one side of strip to other side.
- Curl each rolled up log into a coil. Pinch dough to seal end.
- Place each coiled bun in a pan. Let rest for 1 hour, until doubled in size.
- Bake at 325°F for 10-15 minutes, or until golden brown.
- Allow to cool, then remove buns from pan. Brush top of buns with butter, gently roll in sugar, and garnish generously with cheese.
Yield 12 buns
