Ube Swirl Bread: Filipino Purple Yam Loaf Recipe

A Filipino take on the classic cinnamon roll, ube swirl bread features a tender, enriched yeast dough swirled with a naturally purple yam filling. Ube (pronounced “ooo-bay”) is the Tagalog name for purple yam and is prized for its sweet, nutty, slightly floral flavor and vivid purple color.

Ingredients

This bread has two main components: the ube paste (purple yam filling) and an enriched yeast dough. The dough is similar to a classic cinnamon-roll dough, made with milk, butter, egg, and a touch of sour cream for added richness. The ube paste is ideally made from purple yam, coconut milk, and sweetened condensed milk, but prepared ube halaya or frozen purple sweet potato can be used if fresh purple yam is hard to find.

Ube Paste

• 1 ½ pounds purple yam, peeled (or use purple sweet potato)
• 5 tablespoons canned coconut milk, unsweetened, well shaken
• 4 tablespoons sweetened condensed milk

Dough

• 2 ¼ teaspoons active dry yeast (7 g)
• ¼ cup granulated sugar (50 g), divided
• 1 cup whole milk, warmed to 110°F
• ⅓ cup unsalted butter (76 g), melted
• ¼ cup sour cream (58 g), room temperature
• 1 large egg, room temperature
• 4 cups all-purpose flour (520 g)
• 1 teaspoon kosher salt (3 g)

Filling

• 1 cup ube paste (prepared using the paste recipe above or store-bought ube halaya)
• ⅓ cup unsalted butter, softened

Prepare the Ube Paste (from scratch)

1. Peel the purple yam or purple sweet potato and cut into uniform chunks.
2. Steam the chunks until tender and easily pierced with a fork (about 15–20 minutes). Steaming helps preserve the bright purple color.
3. Allow the steamed yam to cool slightly, then mash with a fork or potato masher.
4. Stir in the sweetened condensed milk and coconut milk until combined. The mixture can be slightly chunky; pulse briefly in a food processor for a smoother paste if desired. Chill until ready to use.

Assembly

After the dough has risen, roll it into a rectangle, spread the ube filling, and form the swirl shape by rolling, slicing lengthwise, and braiding into a ring. Place the braided ring in a greased 10-inch round cake pan lined with parchment paper. Cover and let it proof until puffed, about 30 minutes at room temperature.

Step-by-step Assembly & Baking

1. Combine 1 cup ube paste with ⅓ cup softened butter and set aside.
2. Punch down the dough and roll into a 21 x 12-inch rectangle on a lightly floured surface. Spread the ube mixture evenly, leaving a ½-inch border.
3. Roll from the long side into a tight log, pinch the seam, then slice the log lengthwise leaving about 1 inch uncut at the top.
4. Turn the cut sides upward, braid the two pieces, and join the ends to form a circle in the prepared pan.
5. Cover and proof for 30 minutes. Preheat the oven to 350°F.
6. Bake the bread for 40 minutes. If it browns too quickly, tent with foil and continue baking another 15–20 minutes until the center reads 185°F. Let the loaf rest in the pan for 15 minutes, then unmold and cool on a wire rack.

This ube swirl bread offers an earthy, naturally sweet flavor and a striking purple swirl without artificial coloring. You can bake this as a single round or shape the same dough into individual rolls for portable treats.

Serving Suggestions

Enjoy ube swirl bread warm, toasted, or at room temperature. For the best texture and flavor, consume within 24 hours of baking. Store leftovers in a covered container at room temperature for up to three days in a cool, dim place.

• Microwave reheating tip: Place a slice on a microwave-safe plate with a small cup of water and heat in 20-second intervals until warm. The water helps prevent the bread from becoming gummy.
• Alternatively, reheat slices in a toaster oven until warmed through.

More Ube Recipe Ideas

If you enjoy ube swirl bread, try other ube-based treats such as ube ice cream, ube pound cake, ube pancakes, or ube brownies. Prepared ube halaya works well across many desserts and simplifies the process.

Recipe Summary

Yield: 10-inch round • Servings: 12 • Prep time: 50 mins • Cook time: 55 mins • Dough rest time: 1 hr 30 mins • Total time: 3 hrs 15 mins

Recipe adapted from The Little Epicurean. All images and original text copyright The Little Epicurean.