Coconut Ube Milk Bread

This Coconut Ube Milk Bread is soft, fluffy, and beautifully marbled with layers of ube and coconut milk dough. It’s a comforting, lightly sweet bread that combines Filipino flavors in a loaf!

Course: Breakfast, Dessert, Snack

Cuisine: Filipino

Servings: 2 (9x5 inch) loaves

Ingredients

Tangzhong / Bread Starter:

▢ ⅓ cup all-purpose flour
▢ ½ cup unsweetened milk
▢ ½ cup water

Ube Dough:

▢ 3 cups self-rising flour
▢ ½ cup granulated white sugar
▢ 1½ tablespoons dry active yeast
▢ 1 teaspoon salt
▢ 2 large eggs whisked
▢ ¾ cup full fat unsweetened coconut milk
▢ ⅓ cup unsalted butter softened
▢ 3 tablespoons ube extract

Coconut Milk Dough:

▢ 2 cups self-rising flour
▢ ¼ cup granulated white sugar
▢ 2 teaspoons dry active yeast
▢ ½ teaspoon salt
▢ 1 large egg whisked
▢ ¼ cup full-fat unsweetened coconut milk
▢ ¼ cup unsalted butter softened

Instructions

Make the Tangzhong / Bread Starter:

In a medium pot, combine all-purpose flour, milk, and water.
Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.
Remove from heat, transfer to a small bowl, and cover with cling film. Let cool completely at room temperature.

Make the Ube Dough:

In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.
Add half of the Tangzhong, whisked eggs, and coconut milk. Mix until a rough dough forms.
Add the softened butter and ube extract. Continue mixing until butter is fully incorporated.
Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.
Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof in a humid area for 60 minutes.

Make the Coconut Milk Dough:

In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.
Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.
Knead for 12 minutes, or until the dough is smooth and elastic.
Transfer to a lightly greased bowl, cover, and proof for 60 minutes in a humid area.

Assemble the Loaves:

Grease two 9x5-inch loaf pans and set aside.
Punch down both doughs and transfer to a lightly floured surface.
Divide each dough (ube and coconut) into 2 equal pieces. Keep covered to prevent drying.
Roll one ube and one coconut dough portion each into 8-inch logs, then braid together gently.
Repeat with the remaining dough to make the second loaf.
Place braided dough into the prepared pans, cover with cling film, and proof for 45 minutes in a humid area.

Bake the Bread:

Preheat the oven to 350°F (175°C).
Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.
Let the bread cool in pans for 5 minutes, then unmold and transfer to a wire rack to cool completely.
Slice and serve.

Notes

You can prepare the dough the night before, just make sure to place it in the fridge overnight before proofing.
Proofing the bread in a humid area helps the yeast to activate and double the dough.

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