Pinoy Ube Macapuno Bread

Pinoy Ube Macapuno Bread

Ingredients
DOUGH

• 4 cups all-purpose flour
• 1/4 cup warm water (105 F)
• 3/4 cup milk
• 2 Tbsp instant yeast
• 1/2 cup sugar
• 2 eggs
• 1/2 tsp salt
• 3/8 cup melted margarine

FILLINGS

• 1 bottled purple yam jam
• 1 bottled coconut sport

TOPPINGS

• Melted margarine
• White sugar
• Grated Cheese

Instructions
DOUGH

1. Stir ¼ cup of warm water, 2 Tbsp of sugar and yeast together, let sit for about 5 minutes.
2. In a mixing bowl, combine flour, salt and white sugar, stir until incorporated.
3. Pour the yeast mixture into the flour mixture, add, eggs, milk and margarine.
4. Stir using a spoon or in the bowl of a mixer with the paddle attachment.
5. Knead by hand for a few minutes until smooth.
6. Transfer the dough in a greased bowl and cover with warm damp cloth, let rise until double in size.

BAKING

1. Transfer the dough into a lightly floured work surface, knead for another few minutes.
2. Divide the dough into four equal parts, and shape each piece into a log and press.
3. Use rolling pin to evenly flatten the dough, and spread purple yam jam on top of the dough.
4. Add coconut sport and fold both sides into a log shape to cover the fillings.
5. Twirl into a coil shape and transfer onto an individual baking mould or pan.
6. Brush the top with melted margarine and bake on a 350° F preheated oven.
7. Bake for about 25 minutes or until turns an even rich brown color.

SERVING

• Let it cool and spread a small amount of margarine, sprinkle with sugar and top with grated cheese.

Notes

• You may use a regular loaf or sliced bread mould, and topping can be omitted. Use 1 egg whisked with 2 Tbsp of water for brushing.
• After rising the dough, you may chill for at least 8 hours, up to 24 hours.

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