Description
These sweet Hawaiian buns feature a vibrant purple ube swirl filling and a sweet pineapple glaze, making them a unique and impressive tropical treat perfect for brunch or dessert.
Ingredients
- 180 ml (¾ cup) whole milk, warmed
- 120 g (1 cup) powdered sugar, divided
- 50 g (¼ cup) granulated sugar, divided
- 7 g (2 ¼ teaspoons) active dry yeast
- 480 g (4 cups) bread flour, plus more for dusting
- 5 g (1 teaspoon) fine sea salt
- 2 large eggs, room temperature
- 55 g (4 tablespoons) unsalted butter, softened, divided
- 60 ml (¼ cup) unsweetened pineapple juice, plus 30ml (2 tablespoons) for glaze
- 120 g (½ cup) ube halaya (ube jam)
- 2.5 ml (½ teaspoon) alcohol-free vanilla extract
- 5 ml (1 teaspoon) alcohol-free ube extract
Instructions
- Proof Yeast: Combine warm milk, 1 tablespoon granulated sugar, and yeast in a mixer bowl. Let stand for 5-10 minutes until foamy.
- Prepare Dough Base: Whisk together flour, remaining granulated sugar, and salt in a separate bowl. Add eggs, 2 tablespoons softened butter, and pineapple juice to the yeast mixture, then pour into dry ingredients. Mix on low speed with a dough hook until shaggy.
- Knead and Rise: Knead on medium-low speed for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Make Filling and Shape Dough: Combine ube halaya, remaining 2 tablespoons softened butter, 1 tablespoon powdered sugar, and vanilla extract for the filling. Punch down the risen dough and roll into a 12×16 inch rectangle. Spread filling evenly over the dough, leaving a small border on one long edge.
- Roll and Cut Buns: Roll the dough tightly into a log, starting from the long edge opposite the border, and pinch to seal. Cut the log into 12-15 slices, each about 1 to 1.2 inches thick.
- Second Rise and Bake: Arrange slices in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes. Preheat oven to 350°F (180°C) and bake for 20-25 minutes, or until golden brown.
- Glaze Buns: While buns are still warm, whisk together the remaining powdered sugar (105g), 2 tablespoons pineapple juice, and ube extract. Drizzle the glaze generously over the warm buns and serve.
Notes
For best results, ensure the milk is not too hot (max 115°F/45°C) to avoid killing the yeast. Use bread flour for an extra fluffy texture, or increase kneading time slightly if using all-purpose flour. The buns can be prepared ahead by refrigerating the dough overnight after the first rise, then allowing it to come to room temperature before shaping. To store, keep cooled buns tightly wrapped at room temperature for up to 3 days, or freeze unglazed buns for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: filipino, hawaiian
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: ube, hawaiian buns, pineapple, sweet rolls, purple yam, dessert, brunch, baking, pull-apart bread