Ube Mini Buns with Ube Sauce Recipe
This ube dessert recipe inspired by a Czech dessert called buchtičky s krémem that means buns in cream sauce. I added ube halaya inside the buns and then used ube extract in the cream sauce. It's perfect for a cozy night when you are craving comfort food!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Ube Mini Buns
- 1 tablespoon + ¾ teaspoon active dry yeast
- 100 grams granulated sugar 1 tablespoon reserved for yeast blooming
- 125 grams milk
- 300 grams all-purpose flour
- 100 grams unsalted butter, melted 1½ tablespoon reserved for brushing
- 1 egg
- 1 egg yolk
- ⅛ teaspoon salt
- 130 grams ube halaya for filling
Ube Cream Sauce
- 150 grams coconut milk
- 300 grams milk
- 80 grams sugar
- 20 grams butter
- 25 grams cornstarch
- 4 egg yolks
- ¼ teaspoon + ⅛ teaspoon ube extract use more if preferred
Instructions
Make Buns
- Add active dry yeast, 1 tablespoon sugar, and warm milk. Mix well. Cover and set aside to bloom for ten minutes.
- In a big bowl sift and add flour, remaining sugar, and salt.
- When the yeast is bubbly and frothy, add egg plus one egg yolk, and melted butter. Mix together then pour into the bowl of dry ingredients.
- Using an electric mixer with dough hooks, mix and knead the dough for 8 mins until it passes windowpane test. Cover and set aside for 1 hour or until double in size.
- Once proofed, punch the air out of dough and split in two equal halves. Roll out the dough pieces to a similar shape and size of your baking dish.
- On one flat piece of dough, top with ube halaya. Cover the ube halaya topping with the second piece. Pinch the edges closed.
- Make thin strips by slicing along the long side of the rectangle dough. Pinch the edges of the strips closed then gently roll each one under your palms.
- Place the strips next to each other in a baking dish.
- Use a pastry cutter to cut slice down the width of the dough strips. You should end up with squares of dough. Cover and proof for 20 minutes. Preheat your oven to 180°C (350°F)
- Once second proof is done, brush with melted butter. Bake for 20 - 30 minutes until the tops are nice and golden brown. Remove and set aside to cool.
Make Sauce
- In a bowl, whisk together egg yolks, sugar, and cornstarch. Set aside.
- In a pot, add milk and coconut milk. Mix then place on the stove on low heat until it starts to steam. Remove from the heat.
- Add one third of the milk mix to the egg yolk mix and mix well. Repeat this step until you use the remaining two thirds of the steamed milk.
- Add the combined sauce back into the pot and place on low heat to thicken. Whisk as it thickens and look for a consistency that is looser than a pudding. Remove from the heat as you continue to whisk to prevent clumps.
- Strain to a bowl and add the ube extract. Whisk until you get one solid color. Add more extract if you prefer.
Assembly
- Pull apart the ube buns and put them on a plate. Then add some sauce onto the plate. Eat with a spoon. Enjoy!
Nutrition
Calories: 914kcalCarbohydrates: 115gProtein: 18gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 361mgSodium: 182mgPotassium: 380mgFiber: 2gSugar: 50gVitamin A: 1306IUVitamin C: 0.4mgCalcium: 192mgIron: 6mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.