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.
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)
1 cup softened salted butter
1 cup white sugar
1 cup grated cheese (cheddar or Queso de Bola)
1. Add paper liners to muffin tin, greasing edges.
2. Warm milk, butter, sugar, vanilla and salt in a small pot. Once butter has melted, remove from heat and set aside.
3. 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.
4. Add eggs one at a time to ensure egg is mixed well. Paddle until dough is smooth.
5. Switch to hook attachment. Add remaining flour in small batches.
6. Continue beating until dough loses its sticky texture (sides of mixing bowl will gradually become clean).
7. 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).
8. Remove plastic wrap. Divide dough into small, equal parts (approximately 2”-3” balls).
9. 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.
10. Curl each rolled up log into a coil. Pinch dough to seal end. Place each coiled bun in a pan.
11. Let rest for 1 hour, until doubled in size.
12. Bake at 325°F for 10-15 minutes, or until golden brown.
13. 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