Happy New Year! We made it 🙌 To get your 2021 started right, I’m sharing a brand new recipe with some fun, unique flavors. This Sugared Ube Bread is the perfect addition to mix up your baking and add a little color to your bread basket. You won’t be disappointed!
Here’s to a less eventful 2021!
Now let’s get baking 🤗
What is Ube?
Ube (pronounced ooh-bay) is a purple yam from the Philippines. It is starchy and sweet and has many of the same health benefits as sweet potato.
What is Pearled Sugar?
Belgian pearled sugar is a specialty sugar made with compressed sugar crystals that will not dissolve when baked. And it is DELISH. My go to is Lars’ Own Swedish Pearl Sugar
Pearled Sugar Substitute
You can substitute pearled sugar with sanding sugar, but it won’t have the same crunch. A better bet is to make your own! Place one cup of sugar in a pot over a low heat with one tablespoon of water. Stir together to form small clumps. If you’re seeing a lot of loose sugar granules, add more water, (one teaspoon at a time) until it starts to clump. Once clumps form, remove it from heat and let cool completely.
INGREDIENTS
Dough
- 2 lbs Fresh Ube (we will use 1 cup of mashed ube)
- 1/4 cup Warm Water, 110 degrees or cooler
- 2 1/4 tsp Active Dry Yeast (1 packet)
- 1 tbsp Sugar
- 4 1/4 cups (500g) All Purpose Flour
- 2 tsp Salt
- 3/4 cup Warm Water, 110 degrees or cooler
- 1 tsp Vanilla Extract
Topping
- 1 Egg, beaten
- 1 tsp Water
- Swedish Pearled Sugar
INSTRUCTIONS
Pierce the Ube all over with a fork or small knife. Place in a microwave safe dish and microwave on high for 17 minutes. Let cool, then scoop out the flesh and mash and set aside.
In a small bowl, combine the 1/4 cup warm water, sugar, and yeast. Let sit for 10 minutes until bubbly.
In a large bowl combine the flour and salt. Add in the yeast mixture, 1 cup (200g) mashed Ube, 3/4 cup warm water, and vanilla.
Transfer the dough to a lightly floured surface and knead for 10 minutes (don’t wash the bowl yet).
Grease the bowl with cooking spray, place the kneaded dough into the bowl, cover with plastic wrap and let rise for 60-90 minutes in a warm place until doubled in size.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Divide the dough into equal portions (I like to do 4 portions) and roll each portion into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards). Lightly flour each strand.
Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the first two. We’re going for a snug plus sign (see photos).
Take all of the strands on the left and cross it over the strands on the right leaving no space between the strands.
Next, do the same going the opposite direction.
Repeat the process in alternating directions until you run out of dough. Take the ends and pinch them together and tuck them under the loaf. Transfer the loaf to the prepared baking sheet.
In a small bowl, combine the beaten egg with 1 tsp of water and brush all over the loaf. Generously sprinkle the loaf with pearled sugar and bake for 30 – 35 minutes until golden brown.
Transfer the cooked loaf to a cooling rack and allow to cool completely before slicing. Enjoy this Sugared Ube Bread with brunch, or just a delicious snack!
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Sugared Ube Bread
Ingredients
- 2 lbs Fresh Ube we will use 1 cup of mashed ube
- 1/4 cup Warm Water 110 degrees or cooler
- 2 1/4 tsp Active Dry Yeast (1 packet)
- 1 tbsp Sugar
- 4 1/4 cups (500g) All Purpose Flour
- 2 tsp Salt
- 3/4 cup Warm Water 110 degrees or cooler
- 1 tsp Vanilla Extract
Topping
- 1 Egg beaten
- 1 tsp Water
- Swedish Pearled Sugar
Instructions
- Pierce the Ube all over with a fork or small knife. Place in a microwave safe dish and microwave on high for 17 minutes. Let cool, then scoop out the flesh and mash and set aside.
- In a small bowl, combine the 1/4 cup warm water, sugar, and yeast. Let sit for 10 minutes until bubbly.
- In a large bowl combine the flour and salt. Add in the yeast mixture, 1 cup (200g) mashed Ube, 3/4 cup warm water, and vanilla. Transfer the dough to a lightly floured surface and knead for 10 minutes (don't wash the bowl yet). Grease the bowl with cooking spray, place the kneaded dough into the bowl, cover with plastic wrap and let rise for 60-90 minutes in a warm place until doubled in size.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Divide the dough into equal portions (I like to do 4 portions) and roll each portion into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards). Lightly flour each strand.
- Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the first two. We're going for a snug plus sign (see photos). Take all of the strands on the left and cross it over the strands on the right leaving no space between the strands. Next, do the same going the opposite direction. Repeat the process in alternating directions until you run out of dough. Take the ends and pinch them together and tuck them under the loaf. Transfer the loaf to the prepared baking sheet.
- In a small bowl, combine the beaten egg with 1 tsp of water and brush all over the loaf. Generously sprinkle the loaf with pearled sugar and bake for 30 – 35 minutes until golden brown. Transfer the cooked loaf to a cooling rack and allow to cool completely before slicing.
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