Giant Ube Brioche Bun

Giant Ube Brioche Bun


  • Dough
  • 3 ¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 tablespoon +1/2 teaspoon fast-rising yeast
  • 1 ½ teaspoons salt
  • 8 tablespoons coconut milk
  • 4 tablespoons water, lukewarm
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 4 large eggs
  • 1 ½ sticks (12 tablespoons) unsalted cold butter left at room temperature for 30 minutes and cut into tablespoon size chunks
  • Filling
  • 1 cup ube jam such as ube halaya
  • 2 tablespoons coconut milk
  • 1 ½ teaspoons ube extract
  • Glaze
  • 1 ¼ cups confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • 1 ½ teaspoons ube extract
  • 2-3 tablespoons water


  • To prepare dough: In the bowl of an electric mixer whisk together flour, sugar, dry milk powder, yeast and salt until well combined.
  • Add the coconut milk, water, extracts and eggs and, using the dough hook, mix on medium speed to incorporate the ingredients into a soft dough.
  • Increase the speed of the mixer to medium-high and gradually add chunks of the butter until incorporated and dough looks silky and soft. Approximately 5-7 minutes. Butter may still not be totally incorporated after mixing.
  • Using a bowl scraper or a rubber spatula, lift dough and flip over to incorporate any dry ingredients that may be on the bottom of the bowl.
  • Place dough into a large bowl that has been sprayed with nonstick cooking spray. Flip the dough over so that the greased side is up. Cover with plastic wrap and allow to rise for 1 hour at room temperature. Dough will not double in size.
  • Place bowl of dough into the refrigerator for approximately 2 hours to firm up.
  • While dough is in the refrigerator make the filling: Using a large spoon, combine the ube jam, coconut milk and extract until well blended. Set aside.
  • Spray a 10 inch diameter springform pan with nonstick cooking spray. Line the bottom with a circle of parchment paper. Spray parchment circle with cooking spray. Place onto a foil lined sheet pan. Set aside.
  • On a floured work surface, divide cold dough in half.
  • Roll each half into a 9 x 13” rectangle. Using an offset spatula, spread each rectangle of dough with half of the filling spreading evenly and all the way to the edges.
  • Gently and carefully place one rectangle on top of the other.
  • Using a pizza cutter, cut dough in half lengthwise. Then cut each half lengthwise into thirds creating 6 equal strips.
  • Take one strip and coil it up tight.
  • Place it into the center of the springform pan.
  • Cut the remaining 5 strips in half crosswise.
  • Take one strip and wrap it around the center coil. Keep wrapping the remaining strips until they are all used up. The dough should look like a giant bun.
  • Place a piece of plastic wrap lightly over the top of the pan and allow it to rise for 1 hour.
  • Preheat oven to 350° Fahrenheit.
  • Remove plastic wrap and bake brioche bun for approximately 35 minutes. Cover top of bun gently with a foil tent to prevent over browning.
  • Return to oven and continue baking for another 15-25 minutes or until bun is nice and brown and it does not appear doughy in the center. Remove from oven. Cool slightly.
  • Prepare glaze: Whisk together all the ingredients with just enough water to create a thick, yet pourable glaze.
  • Drizzle glaze over warm bun.
  • Cool until glaze has set.


Makes 1 10-inch round brioche bun