King's Hawaiian Bread: Ube Recipe

Prepare milk and yeast

Warm the whole milk and warm water together until about 105–115°F (40–46°C). In a small bowl, whisk the warm water with the instant yeast and 1 tablespoon of the granulated sugar. Let sit 5–7 minutes until foamy to proof the yeast.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), whisk together 4 cups flour, the remaining sugar (about 15 tablespoons remaining to total 1 cup minus the 1 tbsp used for proofing), and 1 teaspoon salt so they are evenly distributed.

Add ube and liquids

In a separate bowl, whisk the eggs lightly. Add the ube halaya (or mashed cooked ube), ube extract, and purple gel food coloring (if using) to the milk/water/yeast mixture and whisk until smooth. Add the lightly beaten eggs and softened butter to the wet mixture and whisk to combine.

Mix and knead

With the mixer running on low, gradually add the wet mixture to the dry ingredients. Once incorporated, increase speed to medium-low and knead with the dough hook for 6–9 minutes until the dough is smooth, slightly tacky but not sticky, and elastic. If the dough is too sticky, add up to 1/4 cup more flour, 1 tablespoon at a time. If too dry, add 1–2 teaspoons water.

First rise

Form the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1½ hours.

Shape loaves or rolls

Punch down the dough gently to release air. For a classic King's Hawaiian-style loaf, divide into 12 equal pieces (about 80–90 g each) for pull-apart rolls or shape into 2 equal loaves for sandwich bread. To make rolls: shape each piece into a tight ball by cupping and rolling on the work surface, then place seam-side down in a greased 9x13-inch pan or two 9-inch round pans for braid-style. For loaves: shape each portion into a tight log and place in greased 9x5-inch loaf pans.

Second rise

Cover the shaped dough loosely with plastic wrap or a clean kitchen towel and let rise until puffy and nearly doubled, about 40–60 minutes. Preheat oven to 350°F (175°C) in the last 15 minutes of proofing.

Bake

Brush the tops lightly with a little milk (optional) for a tender crust. Bake in the preheated 350°F (175°C) oven: for rolls in a 9x13 pan, 20–25 minutes; for two 9-inch round pans, 25–30 minutes; for 9x5 loaves, 30–35 minutes. Bread is done when the tops are golden purple-hued, and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the tops brown too quickly, tent lightly with foil.

Prepare glaze

While the bread bakes, melt 2 tablespoons unsalted butter in a small saucepan or microwave. Stir in 1 tablespoon powdered sugar, 1 teaspoon milk, and a pinch of salt until smooth. If desired, add a scant 1/2 teaspoon ube extract or 1 teaspoon ube halaya for extra ube flavor in the glaze.

Glaze and cool

As soon as the bread comes out of the oven, brush the warm tops generously with the ube butter glaze. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze slices for longer storage.