Ube Halaya Sticky Buns

When Ben started working at USC, he brought home the most delicious dessert from the Philippines called Ube Halaya. It's essentially Ube (purple sweet potato) cooked down with milk , sugar and coconut to make this thick, sticky jam/pudding. I can't get enough of it, and when a coworker brings it in to work, they always very kindly make sure we take home any extras so we can use it to make other treats! So far, I've made ube cold foam for my matcha lattes, put it on pancakes, and made these rolls to bring into work so everyone could keep enjoying the sweet purple treat in a different form. Since these were a hit and I've been wanting to resume this site and instagram and bake more, I figured I'd share the recipe! Happy baking!

Side Note: Ube Halaya can be found at Filipino bakeries and grocery stores. You can also make it on your own with a recipe like this one from Jolina at The Unlikely Baker.

Makes 16 rolls

1 cup milk of choice (I use 2% cow's milk)

5 Tablespoon butter

1/3 cup sugar 

2 eggs

2 and 3/4 teaspoons active dry yeast 

1 teaspoon vanilla extract 

3/4 teaspoon salt

3 cups all purpose flour 

1 cup bread flour 

1/2 cup (heaping) plus 2 Tbsp ube halaya (can be found at Filipino bakeries or grocery stores)

1/3 cup heavy cream 

1/3 cup sweetened condensed milk

1/4 cup toasted coconut shavings (optional)

1/8 cup chopped macadamia nuts (optional)

-Step 1: In the bowl of a stand mixer, combine the two flours and the salt. 

-Step 2: In a large liquid measuring cup, add the milk and butter, heat until the butter is melted ( I microwaved for about 1.5 minutes) then add sugar and vanilla, whisk until all the sugar is dissolved. Let this cool for about 3 minutes. Then, add the eggs and the yeast and whisk until combined.

-Step 3: With the dough hook on medium speed , start to mix/knead the wet ingredients into the dry ingredients, allowing the mixer to knead until the dough is soft and pliable, but not too sticky (about 7-10 minutes, mine was ready at 7 min). It may stick a little to the bottom of the bowl but will come out pretty easily, if it’s really sticking to the bottom of the bowl, add flour by the tablespoon as it's kneading until it’s only sticking minimally .

-Step 4: Put the dough ball in a greased bowl and cover. Let it proof until it’s doubled in size (usually about 1-1.5 hrs).

-Step 5: Once the dough has doubled in size, roll it out into a rectangle about 10x14 inches on a well floured surface. Spread the ube halaya evenly on the entire surface of the dough (your dough should be covered in purple, it's okay if there's a 1/4 inch border without, but if the layer of purple looks thin or does not cover the entire rectangle, use more halaya. Then tightly fold in a jelly roll fold and cut rolls about 1 inch wide. 

-Step 6: Put the newly cut rolls into a large springform pan, they may touch but do not place them directly on top of each other , try to leave a little space between them if you can so that they can grow during their second proof.  Proof for 30 minutes.

-Step 7: Preheat the oven to 350 f. Pour the cream over the rolls so each has some on top and bake for 25-30 minutes.

-Step 8: Once baked, remove from the oven and pour the condensed milk over each roll (you can add more to your taste, but caution, it's very sweet). Top with coconut and macadamia nuts if desired. Best eaten while warm and fresh ! Enjoy!