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Ube Coconut Swirl Bread

A thick slice of Ube Coconut Swirl Bread showing vibrant purple ube swirls against the yellow bread dough, resting on a wooden cutting board.
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A recipe for soft, sweet yeast bread featuring a vibrant purple yam (ube) filling swirled with coconut.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons ube extract or 1 tablespoon ube powder mixed with 1 tablespoon water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup shredded unsweetened coconut
  • 1 tablespoon melted butter for brushing

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining 1/4 cup sugar, eggs, melted butter, salt, and vanilla extract to the yeast mixture. Mix well.
  3. Gradually add the flour, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix the sweetened condensed milk, ube extract (or dissolved powder), and shredded coconut until combined.
  6. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the ube coconut filling evenly over the surface of the dough, leaving a 1-inch border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Gently place the log, seam-side down, into a greased 9×5 inch loaf pan.
  10. Cover the pan loosely and let the dough proof for 30 to 45 minutes, or until it has nearly doubled again.
  11. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proof.
  12. Bake for 30 to 35 minutes, or until the top is golden brown and a skewer inserted comes out clean.
  13. Brush the top of the hot bread with 1 tablespoon of melted butter immediately after removing it from the oven.
  14. Cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For a more intense purple color, use ube powder instead of extract.
  • If you prefer a richer bread texture, substitute 1/4 cup of the all-purpose flour with bread flour.
  • Ensure your milk is not too hot, or it will kill the yeast.

Nutrition

Find it online: https://spoonfulsnap.com/ube-coconut-swirl-bread-recipe/