Preparation Steps

• Prepare Ube Halaya: If you're making homemade ube halaya, follow your favorite recipe or heat store-bought ube halaya slightly to make it easier to spread. Set aside for later use.
• Make Tangzhong: In a small saucepan, cook equal parts milk and flour over medium heat until the mixture thickens and forms a paste, about 3-5 minutes. Remove from heat and let it cool completely.
• Prepare Dough: In a large mixing bowl, combine flour, granulated sugar, and fine sea salt. Add the cooled tangzhong along with milk, yeast, and eggs, mixing until a soft dough forms.
• First Proof: Cover the dough with a damp cloth and place it in the refrigerator overnight.
• Roll Out Dough: The next day, remove the dough from the fridge and roll it out on a lightly floured surface into a square about 15-16 inches wide.
• Spread Filling: Evenly apply the prepared ube halaya over the dough, leaving a half-inch border around the edges for easy rolling.
• Roll Up Dough: Tightly roll the dough from one edge to the other, pinching the seams to seal, then divide the log into 9 equal pieces.
• Second Proof: Place the rolls in a greased 9x9 pan, cover them, and refrigerate overnight once again.
• Bake: The following day, bring the rolls to room temperature. Brush them with an egg wash and bake in a preheated oven at 350°F for 30-40 minutes, or until they’re golden brown on top.
• Glaze (Optional): Combine coconut cream and confectioner’s sugar in a small bowl. Drizzle this glaze over the warm buns for an extra touch of sweetness.