Ube Spanish Bread

Combine milk, instant yeast, and ⅛ cup sugar in a bowl. Let rest for 5 minutes.

In a separate large bowl, mix flour, salt, and remaining sugar. Add milk mixture, butter, egg, and ube flavoring (if using). Mix using a wooden spoon until well blended and a slightly sticky dough forms.

Lightly grease a clean work surface or wooden cutting board with oil. Tip the dough onto the prepared surface. Knead dough with oiled hands until smooth and elastic.

Brush a bowl with oil using a silicone brush. Form the dough into a ball, and place in the greased bowl. Cover with a damp kitchen towel or plastic wrap, and let rise in a warm area until doubled in size, about 1 hour.

Melt butter in a saucepan over medium-low heat. Once butter is bubbly, stir in flour and ¼ cup breadcrumbs.

When the mixture starts to boil, add milk, ube flavoring (if using), sugar, salt, and remaining breadcrumbs.

Cook filling until thick, then remove from heat. Continue stirring until the filling forms a paste-like texture. Set aside.

Prepare a clean work surface or wooden cutting board and a silicone brush. Prepare melted butter and milk in separate bowls. Add breadcrumbs to a shallow tray or plate. Line a baking sheet with parchment paper.

Uncover the dough, punch it down, and divide into 16 parts. Using a rolling pin, roll each piece of dough into a long, pizza-like triangle.

Brush the rolled out dough triangles with butter. Spread filling on the surface, leaving a few centimeters around the edges unfilled. Starting from the wider end, roll the dough towards the thinner end to shape. Pinch the flap to close.

Brush each piece with milk, then roll in a plate of breadcrumbs. Place prepared bread on a parchment-lined baking sheet, flap side down. Once all pieces have been shaped, cover baking sheet with plastic wrap or a kitchen towel. Let rise until doubled in size, about 30 minutes.

Preheat oven to 300°F.

Bake bread in your oven's middle rack for 20 minutes. Serve warm.