1. Make the brioche dough

1. In a large bowl (or stand mixer with dough hook), combine flour, sugar, yeast, and salt.

2. Add eggs and warm milk. Mix on low until a shaggy dough forms.

3. Gradually add the softened butter, one tablespoon at a time, while mixing.

4. Knead for 8–10 minutes (medium speed or by hand) until the dough is smooth, elastic, and slightly tacky but not sticky.

5. Shape into a ball, place in a greased bowl, cover, and let rise 1½–2 hours, or until doubled in size.

2. Prepare the ube filling

• In a small bowl, mix together ube halaya, butter, sugar, and ube extract until smooth.

• Adjust sweetness as desired. Set aside.

3. Shape the buns

1. Once dough has doubled, punch it down and turn onto a lightly floured surface.

2. Roll out into a 12×16-inch rectangle.

3. Spread the ube filling evenly over the dough, leaving a ½-inch border.

4. Roll up tightly from the long edge into a log.

5. Slice into 10–12 even pieces (like cinnamon rolls).

4. Second rise

• Arrange buns in a parchment-lined baking pan or muffin tins (slightly spaced apart).

• Cover and let rise for another 45–60 minutes, until puffy.

5. Bake

1. Preheat oven to 350°F (175°C).

2. Brush tops with egg wash.

3. Bake for 20–25 minutes, until golden brown and fragrant.

4. Let cool slightly before serving.

💫 Optional Glaze (for shine)

• Mix 2 tbsp milk + 1 tbsp sugar. Brush over warm buns right after baking for a glossy finish.