We have a big bottle of ube haleya in the fridge which has an expiration date of one month so I don’t know how we would finish it. Of course I don’t want to waste it as it’s not cheap and it’s made by nuns in Baguio. 🙂 Have you tried it? It’s really good and made with no preservatives hence the short expiration date. So I thought about baking ube bread. Wow it’s been a long while since I last baked something. Hmmmn… let me think when’s the last time… I really can’t remember so I guess it’s been almost a year.
Another factor why I baked? It’s because of the weather! It’s so hot outside it will be perfect for dough rising. And I was right. 🙂
1/2 tsp. active dry yeast
1 tsp. sugar
2 tbsp. lukewarm water
1 small egg + 1 egg yolk
1/4 cup milk
1 tbsp. melted butter
1 1/4 cup bread flour (additional for dusting)
1/8 tsp salt
3/4 cup ube halaya
6 inch diameter round baking pan
So I had ideas about shaping them. I don’t want to make a loaf because in my experience before in baking monggo bread, the filling inside didn’t distribute well. It didn’t have that nice design even though I rolled it well. I thought about making it cinnamon rolls style too. Also individual buns where I’d use my muffin pan. But I ended up making knots and baking them close together in a round baking pan and it turned out really pretty. I haven’t made knots before so I’m just glad it turned out well.