Ube Hot Cross Buns bring subtle flavor and color to an Easter classic
Ube and pandan bring subtle sweetness, a plus texture, and a pleasing pastel palette to these not-so-traditional hot cross buns.
If you’re not already familiar with ube, it’s time. The flavorful purple yam lends a delicate flavor to all kinds of treats across a wide swath of Southeast and East Asia. It’s a particular star in many Filipino desserts, for example. Here, the ube lends a mellow sweetness and plushness to the hot cross bun dough, as well as giving it a pop of pastel purple. For this recipe, I used shredded, frozen ube, which I found at my local Asian supermarket. If you prefer a stronger flavor and darker color, feel free to add ube flavoring or extract which can be found at some Asian grocery stores or online. For the pandan topping, you will need a pastry bag for piping. The result is an Easter egg-colored twist on a classic Easter dish.
Ingredients
For the sponge
1 cup coconut milk at room temperature
1 cup or 140g bread flour
1 tablespoon instant yeast
1/2 teaspoon sugar
For the dough
1/2 cup shredded ube (frozen and defrosted works fine)
1/2 cup coconut milk
1 tablespoon honey
1 egg
1 tablespoon room temperature butter
2 1/2 cups bread flour, plus more for dusting
1/4 cup or 50 g sugar
1 ½ teaspoons salt
1 teaspoon ube flavoring (vanilla can be substituted)
½ cup dried mango
¼ cup unsweetened coconut flakes
For the sponge, mix the coconut milk, bread flour, yeast, and sugar in a medium bowl until well combined. Cover and allow to rise at room temperature for 30 minutes.
Meanwhile, place the diced, dried mango in a bowl and cover with boiling water. Allow to soak for 5-10 minutes, until soft enough to cut easily with a knife. Drain and chop into ¼” pieces, set aside.
Combine the ube, coconut milk, and honey in a small saucepan over medium heat and bring to a simmer. Cook for 5 minutes, stirring constantly until there are no lumps, and mixture thickens to a paste. If you are using fresh grated, you may need a few minutes longer. It should be deep purple in color. Allow to cool to at least 110F.
Once the sponge and ube are ready, combine them along with the egg, butter, bread flour, sugar, salt and flavoring (if using) in the bowl of a stand mixer and mix on medium-low speed for 8 minutes. Add the mango and coconut flakes and mix until incorporated, another 1-2 minutes on low speed.
Transfer to a large bowl greased with oil and cover.
Set aside in a warm place and allow to rise until doubled, approximately 45 minutes-1 hour. (This can also be done a day ahead and set in the refrigerator to rise overnight).
In the meantime, prepare the topping and lightly grease a 9″ x 13″ pan with butter or oil.
Turn the dough out onto a floured surface. Divide into 12 pieces. Pat down each piece and pinch all of the edges together at the center. Turn so that the edges are on the surface and seal by rolling into a tight ball. Line up the rolls 4 x 3 in the prepared pan pan.
Cover with a towel and allow to rise for another 30-45 minutes.
Prepare the topping. See recipe below.
Preheat the oven to 375F.
Just before baking, cut a ¼” opening in the pastry bag and pipe a “cross” on each bun.
Bake for 20-25 minutes, until the tops are lightly browned. Allow to cool and serve.
Some pandan flavorings come with green coloring already incorporated, so depending on which one you purchase, the topping will be either green or pale yellow to contrast the purple bun. You can also use fresh or frozen pandan leaves. Prior to making the topping, heat the coconut milk until simmering and add 1 or 2 leaves of pandan. Allow to steep for 15 minutes before preparing the recipe and omit the flavoring.
Ingredients
¼ cup or 57g of melted butter
¼ cup or 50g sugar
1 egg
¼ cup Coconut Milk
¾ teaspoon Pandan flavoring
¾ cup or 105g All purpose Flour
Directions
Whisk together the butter, sugar, eggs, coconut milk, and pandan flavor. Add the flour and whisk until smooth. Pour into a pastry bag and keep in the refrigerator until ready to use.