Level: Intermediate
Yield: 9 sticky buns
Nutritional Analysis Per Serving: Calories 623, Total Fat 27 g, Saturated Fat 16 g, Carbohydrates 88 g, Dietary Fiber 2 g, Sugar 48 g, Protein 8 g, Cholesterol 77 mg, Sodium 193 mg
Total Time: 4 hr 20 min
Active Time: 1 hr

The blend of coconut and the sweet purple yam called ube is a classic combination in Filipino cuisine. These sticky buns showcase that pairing by incorporating ube jam to both flavor and color the dough vividly, as well as in the filling, complemented by coconut in the filling and frosting. Ube jam, or ube halaya, is a traditional Filipino sweet made from mashed ube, coconut milk, evaporated or condensed milk, and butter; you can find jars of it (along with ube extract) at Asian markets or online. Adding milk and butter to the yeast dough creates a tender yet chewy crumb akin to milk bread. This recipe uses a Japanese method called tangzhonga paste made by cooking flour and waterwhich helps the baked goods retain moisture, resulting in softer, fresher buns that last longer. A coconut and cream cheese frosting adds a sweet finishing touch. These ube-coconut sticky buns are perfect for breakfast, a snack, or even a delightful dessert.

Dough:

2 1/2 cups plus 2 1/2 tablespoons bread flour
1/2 cup cold whole milk
1/2 cup ube jam
2 1/2 tablespoons granulated sugar
1 teaspoon active dry yeast
1 large egg yolk
2 tablespoons nonfat dry milk powder
1 teaspoon ube extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, softened
Nonstick cooking spray

Filling:

6 tablespoons desiccated coconut
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar
3/4 cup ube jam

Frosting:

4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup unsweetened coconut cream
1/4 teaspoon pure vanilla extract
Pinch of kosher salt

Special equipment:

A digital thermometer

To make the dough, prepare a tangzhong by whisking 2 1/2 tablespoons bread flour with 7 tablespoons cold water in a small saucepan until smooth. Heat over medium flame, stirring until it becomes a thick paste, approximately 1 minute.
In the bowl of a stand mixer fitted with a dough hook, combine milk, ube jam, and sugar. Whisk in the warm tangzhong until fully smooth. Use a digital thermometer to check that the temperature doesn't exceed 110F; if it does, whisk until it cools to 110F or below. Stir in the yeast and let it rest until a foam forms on the surface, about 5 minutes.
Add egg yolk, nonfat dry milk powder, ube extract, salt, and the remaining 2 1/2 cups bread flour over the yeast mixture. Mix at medium-low speed until combined, about 1 minute. Increase speed to medium and knead until the dough becomes elastic and smooth, around 10 minutes. Perform the windowpane test to ensure proper gluten development: stretch a small piece of dough between your fingers into a thin translucent film without tearing. If it breaks, continue kneading for 2 more minutes and test again.
Gradually beat in the butter one tablespoon at a time until fully absorbed, about 2 minutes. Place the dough in a large bowl coated with nonstick spray, shape it into a ball, cover with a damp towel or plastic wrap, and allow to rise in a warm spot until doubled in size, about 1 hour 30 minutes.
Preheat the oven to 350F and position a rack in the middle.
Spread the coconut on a baking sheet and toast until golden brown, about 6 minutes. Let cool completely on a wire rack, reserving 2 tablespoons for garnish.
In a stand mixer bowl fitted with a paddle attachment, blend butter, brown sugar, ube jam, and 4 tablespoons of the toasted coconut until smooth. Set aside.
Lightly grease a 9-by-9-inch metal baking pan with cooking spray and line it with parchment paper, leaving a few inches of overhang on two opposite sides.
Turn the risen dough onto a floured surface and roll it out roughly into a 12-by-13-inch rectangle, with the short side facing you. Spread the ube filling over the dough evenly, leaving an inch free on the far edge. Roll the dough starting from the edge closest to you into a tight log, sealing the seam by pinching the edge. Cut the roll into 9 equal slices using a serrated knife or unflavored dental floss.
Arrange the rolls cut-side up in the prepared pan and cover loosely with plastic wrap. Let rise in a warm place until the rolls expand to touch each other and the dough springs back when poked gently, approximately 1 1/2 hours.
Preheat the oven again to 350F if it was turned off.
Bake the buns for 35 to 40 minutes, or until the tops turn golden brown. Allow the buns to cool in the pan on a wire rack for 10 to 15 minutes until warm enough to handle.
Meanwhile, prepare the frosting by beating the butter and cream cheese in a stand mixer with a paddle attachment or with a hand mixer until creamy and smooth. Add confectioners' sugar, coconut cream, vanilla extract, and salt; blend on low speed until fully combined.
Spread the frosting over the warm sticky buns. Garnish with the reserved toasted coconut and serve while warm.