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Ube-coconut sticky buns are soft, chewy yeast rolls flavored with Filipino ube jam and filled with coconut, topped with coconut cream cheese frosting. The dough uses tangzhong, a Japanese moisture-retention technique, to keep the buns tender and fresh longer.
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For the dough: Make a tangzhong by whisking 2 1/2 tablespoons bread flour with 7 tablespoons cold water in a small saucepan until combined. Place over medium heat and cook until it thickens to a smooth paste, about 1 minute.
Combine the milk, ube jam and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk in the hot tangzhong until smooth. Test the temperature of the mixture with a digital thermometer to make sure it isn’t over 110 degree F; if it is, whisk the mixture until the temperature drops to 110 degrees F or less. Whisk in the yeast until dissolved. Let the mixture sit until foam forms on top, about 5 minutes.
Add the egg yolk, milk powder, ube extract, salt and remaining 2 1/2 cups bread flour on top of the yeast mixture. Mix on medium-low speed until combined, about 1 minute. Increase the speed to medium and knead until the dough is elastic and smooth, about 10 minutes. Test to make sure the dough passes the windowpane test: Pull off a small piece of dough and stretch it between your hands; it should stretch enough to form a thin film you can see your fingers through without breaking. If it breaks, knead the dough on medium speed for another 2 minutes and test again.
Beat in the butter a tablespoon at a time until the butter is absorbed, about 2 minutes. Transfer the dough to a large bowl sprayed with cooking spray. Gently shape the dough into a ball, cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 30 minutes.
For the filling: Position an oven rack in the center of the oven and preheat to 350 degrees F.
Place the coconut on a baking sheet and bake until golden brown, about 6 minutes. Let cool completely on a rack. Set 2 tablespoons aside for garnish.
Mix the butter, brown sugar, ube jam and 4 tablespoons of the cooled coconut in a stand mixer bowl fitted with a paddle attachment until smooth. Set aside.
Lightly grease a 9-by-9-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving a few inches of overhang on two opposite sides. Set aside.
Transfer the risen dough to a lightly floured surface and flatten it to a rough 12-by-13-inch rectangle with the shorter side facing you. Spread the ube filling evenly over the dough, leaving an inch untouched on the far side of the rectangle. Roll the dough starting on the side closest to you until you reach the other side of the rectangle and pinch to seal the roll. Slice the log into 9 equal pieces with a serrated knife or unflavored dental floss.
Place the pinwheel pieces cut-side up in the prepared pan and cover the pan loosely with plastic wrap. Set aside to rise in a warm place until the pieces spread enough to touch each other and the dough holds an indent when gently poked with your finger, about 1 1/2 hours.
Preheat the oven to 350 degrees F again.
Bake the buns until the tops are golden brown, 35 to 40 minutes. Cool the buns in the pan on a wire rack until cooled enough to handle, about 10 to 15 minutes.
Meanwhile, while the buns are cooling, make the frosting: Beat the butter and cream cheese in a stand mixer with a paddle attachment or with a hand mixer until smooth. Add the confectioners’ sugar, coconut cream, vanilla extract and salt and beat on low speed until smooth.
Spread the frosting over the warm sticky buns. Sprinkle with the reserved 2 tablespoons toasted coconut and enjoy warm.
Written automatically by CookOS, not by the creator.
Store cooled, frosted buns in an airtight container at room temperature for 2–3 days; reheat gently in a low oven (250°F) for 5–10 minutes to restore softness.
stand mixer with dough hook and paddle attachment · digital thermometer · 9-by-9-inch metal baking pan · parchment paper
Written automatically by CookOS, not by the creator.
Ube jam (also called ube halaya) is a Filipino dessert made from mashed ube (purple yam), coconut milk, evaporated or condensed milk, and butter. Find it in Asian grocery stores or online retailers.
No; ube extract is a flavoring only and won't provide the texture or moisture that jam does. You need actual ube jam for the dough, filling, and structural integrity of the buns.
Tangzhong is a cooked flour-water paste that helps baked goods retain moisture better, keeping them softer and fresher longer. It's a technique originally from Japan commonly used in milk bread and enriched doughs.
The dough should double in size after about 1 hour 30 minutes during the first rise. For the final rise, the pinwheel pieces should spread enough to touch each other and hold an indent when gently poked, about 1 1/2 hours.
Yes. After shaping and before the final rise, cover and refrigerate overnight, then allow to come to room temperature and rise for 1-2 hours before baking. Baked buns keep in an airtight container for 2-3 days; reheat gently before serving.
