1. Make the Tangzhong

Tangzhong is a cooked paste that helps keep the bread soft and moist. It sounds fancy, but it’s super simple.

1. In a small saucepan, whisk together the flour, milk, and water.
2. Place the pan over low heat and cook, stirring constantly, until the mixture thickens into a smooth, pudding-like paste. This should take about 2-3 minutes.
3. Remove the tangzhong from the heat and let it cool to room temperature.

Pro Tip: If the tangzhong looks lumpy, just whisk it vigorously, and it’ll smooth out!

2. Mix the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour, sugar, salt, and yeast.
2. Add the tangzhong, ube halaya, egg, and warm milk. Mix until a shaggy dough forms.
3. If you’re using a stand mixer, attach the dough hook and knead on medium speed for about 5-6 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes.
4. Gradually add the softened butter, one tablespoon at a time, kneading until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.

3. First Proof

1. Lightly grease a large bowl and place the dough inside, turning it to coat with oil.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let it proof in a warm spot for about 1.5-2 hours, or until it doubles in size.

Pro Tip: If your kitchen is cold, you can place the bowl in the oven with the light on for gentle warmth.

4. Shape the Dough

1. Once the dough has risen, punch it down gently to release the air.
2. Turn the dough onto a clean surface and divide it into 4 equal pieces.
3. Roll each piece into a smooth ball, then flatten and roll it out into a rectangle.
4. Roll the rectangle into a tight log and place it seam-side down in a greased 9×5-inch loaf pan. Repeat with the remaining dough pieces.

5. Second Proof

1. Cover the loaf pan with a towel or plastic wrap and let the dough rise for another hour, or until it’s puffy and fills the pan.

6. Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the loaf with the egg wash for a shiny, golden finish.
3. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Pro Tip: If the bread is browning too quickly, tent it loosely with aluminum foil during the last 10 minutes of baking.

7. Cool and Enjoy

1. Remove the bread from the oven and let it cool in the pan for 10 minutes.
2. Transfer the loaf to a wire rack to cool completely before slicing.