1 ½sticks(12 tablespoons) unsalted cold butter left at room temperature for 30 minutes and cut into tablespoon size chunks
Filling
1cupube jam such as ube halaya
2tablespoonscoconut milk
1 ½teaspoonsube extract
Glaze
1 ¼cupsconfectioners’ sugar
½teaspoonpure vanilla extract
1 ½teaspoonsube extract
2-3tablespoonswater
Instructions
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.