These Ube Morning Buns are another delicious take on the famous morning buns. They are flaky bread dough filled with ube jam and are finished with a coating of sugar and lots of shredded cheese.
I enjoyed the Early Morning Breakfast Buns so much that I thought I’d give it a Filipino touch by filling it with ube or purple yam. And what a delight it is.
Of course, the finishing of sugar is a must but what took the buns from great to fabulous is the generous toppings of shredded cheese. Right? Ube and cheese together are just heavenly. So I insist that you make these.
What Are Ube Morning Buns?
Some of you may be familiar with the famous morning buns from Tartine’s bakery. They are croissant dough filled with cinnamon-sugar and a touch of citrus then baked in the form of rolls (think cinnamon rolls). I have a version of it here.
Then I adapted an easy version of it (the early Morning Breakfast Buns). By easy, I mean I didn’t use a croissant dough, but a simpler bread dough that still yields a flaky feel to it. From that easy version, these Ube Morning Buns came to existence.
Now, this instruction may look intimidating but it is nothing more than a guided step by step and you will see that making the buns is not really difficult at all.
How to Make Ube Morning Buns?
Combine flour and salt. Add the mixture gradually to the yeast mixture while stirring. Continue to stir until a dough forms and gathers at the center of the bowl.
Turn the dough over on a lightly floured board. Knead it until it is smooth. Shape it into a ball and place it in a bowl. Cover and let it rest for 10 minutes. Need help with kneading? Check out my How to Knead Bread Dough Video Post.
Roll the dough into a 12×8 inch rectangle. Dot dollops of softened butter in a single layer all over the dough. Fold the upper third of the dough over to the center, then fold the lower third up to create a business letter style fold. Wrap the dough in plastic and chill it in the freezer for 10 minutes.
Remove the dough from the freezer and unwrap. With the short edge close to you, roll it once more to a 12×8 inch rectangle. Fold it again business letter style. Wrap it in plastic and chill in the freezer for another ten minutes.
Finally, remove the dough from the freezer and unwrap it. With the short edge close to you, roll the dough into an 8×14 inch rectangle. Spread the ube jam (ube halaya) all over the dough.
Roll the long side of the dough towards the center to form a tight log up to the other side. Slice the dough into 14-16 one inch thick portions.
Place each portion on greased 12-cup muffin pans. Cover the pan loosely with a clean kitchen towel. Let it rise for 45 minutes, or until puffy.
Preheat oven to 375 F. Bake the buns at 375 F for 15-18 minutes or until lightly golden. Let cool slightly until easy to handle. Toss in sugar to coat. Top with shredded cheese.
Then go ahead and take the first bite. If you think that making these buns is hard work, then that first bite alone will make it all worth it. Happy Baking!
More Ube Treats For You:
- Ube Cheesecake
- Ube Taisan
- Ube Bread Rolls
- Ube Loaf Bread
- Ube Pie
- Ube Chiffon Cake with Ube Whipped Cream Icing
- Ube Cake with White Chocolate Coconut Cream
- Ube- Vanilla Chiffon Cake
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube Ensaymada Braid
Ube Morning Buns
These Ube Morning Buns are flaky bread dough filled with ube jam and finished with a coating of sugar and lots of shredded cheese.
Ingredients
For the Dough
- 2 and 3/4 tsp active dry yeast
- 3 tbsp sugar
- 1 cup warm milk 105-115 F
- 2 and 1/2 cup all-purpose flour
- 3/4 tsp salt
- 6 tbsp or 85 grams softened butter unsalted
For the Filling
- 1 and 1/2 cups ube jam homemade or store bought*
For the Toppings/ Finishing
- sugar for coating the buns
- 1/2 cup shredded cheddar cheese
Instructions
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In a large mixing bowl, dissolve the sugar and yeast in warm milk. Let the mixture stand for about 5 minutes, until foamy.
-
Combine flour and salt. Add the mixture gradually to the yeast mixture while stirring. Continue to stir until a dough forms and gathers at the center of the bowl.
-
Turn the dough over on a lightly floured board. Knead it until it is smooth. Shape it into a ball and place it in a bowl. Cover and let it rest for 10 minutes.
-
Roll the dough into a 12x8 inch rectangle. Dot dollops of softened butter in a single layer all over the dough. Fold the upper third of the dough over to the center, then fold the lower third up to create a business letter style fold. Wrap the dough in plastic and chill it in the freezer for 10 minutes.
-
Remove the dough from the freezer and unwrap. With the short edge close to you, roll it once more to a 12x8 inch rectangle. Fold it again business letter style. Wrap it in plastic and chill in the freezer for another ten minutes.
-
Finally, remove the dough from the freezer and unwrap it. With the short edge close to you, roll the dough into an 8x14 inch rectangle. Spread the ube jam (ube halaya) all over the dough.
-
Roll the long side of the dough towards the center to form a tight log up to the other side. Slice the dough into 14-16 one inch thick portions. Place each portion on greased 12-cup muffin pans. Cover the pan loosely with a clean kitchen towel. Let it rise for 45 minutes, or until puffy.
-
Preheat oven to 375 F. Bake the buns at 375 F for 15-18 minutes or until lightly golden. Let cool slightly until easy to handle. Toss in sugar to coat. Top with shredded cheese.
Recipe Notes
You can use your own home made ube halaya or the store bought ones.
As always, leftover buns need to be kept in a tightly sealed container. It can be at room temperature for up to 2 days maximum.
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