Sourdough Ube Pan de Coco Recipe
If you love soft, pillowy bread, you'll love this Sourdough Ube Pan de Coco! This recipe combines three of my favorite ingredients—coconut, ube, and sourdough—into one delicious eye-catching loaf. The tender, purple-hued crumb is flecked with coconut and filled with a vibrant ube filling.
Servings: 12 Slices
Calories: 338kcal
Equipment
Ingredients
Sweet Stiff Starter
- 14 grams sourdough starter
- 60 grams all-purpose flour
- 35 grams water
- 14 grams brown sugar
Dough
- 240 grams all-purpose flour
- 180 grams bread flour
- 52 grams ube powder
- 60 grams unsweetened coconut flakes
- 6 grams salt
- 339 grams coconut milk
- 28 grams coconut oil
- 66 grams brown sugar
Ube Filling
- 26 grams ube powder
- 226 grams water
- 113 grams coconut milk
- 50 grams brown sugar
- 26 grams unsweetened coconut flakes
- ½ teaspoon ube extract
- 7 grams coconut oil
Topping
- 1 egg omit if going vegan
- unsweetened coconut flakes optional
- cane sugar optional
Instructions
- Make the sweet stiff starter: In a small jar or mixing bowl, dissolve the sugar and starter in water. Fold the flour in and stir until no dry traces remain. Cover and let the starter activate overnight or until bubbly and doubled in volume (about 6 to 8 hours).14 grams sourdough starter, 60 grams all-purpose flour, 35 grams water, 14 grams brown sugar
- Make the dough: Whisk the dry ingredients together, set aside. In a separate, large mixing bowl whisk the wet ingredients together. Fold the dry ingredients into the wet ingredients a third at a time. This will allow the flour to properly hydrate. Continue adding the flour and mixing until no traces of dry flour remain.240 grams all-purpose flour, 180 grams bread flour, 52 grams ube powder, 339 grams coconut milk, 60 grams unsweetened coconut flakes, 28 grams coconut oil, 66 grams brown sugar, 6 grams salt
- Rip the stiff starter into small pieces and knead it into the dough, working inside the bowl. Continue kneading until the dough looks cohesive and no traces of the starter remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Knead the dough: Turn the dough out onto a clean work surface. Knead the dough until it feels supple and looks smooth. To knead the dough, lightly hold the dough down with the ends of your fingertips, then using the heel of your hand, gently push the top of the dough down and away from you. Then fold the top of the dough into itself and repeat.
- Bulk ferment: Round the dough into a tight ball and transfer it to a clean, lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise untouched in a warm place until bubbly and doubled in volume, about 4 hours (depending on the temperature of your kitchen).
- Cold proof: Once the dough has risen, deflate it and round it into a tight ball again. Cover the bowl with plastic wrap and let the dough ferment in the refrigerator overnight. Skip this step and continue on to shaping if you’d like to bake on the same day.
- Make the filling: Combine the ube powder and water in a small saucepan. Let the powder rehydrate for 30 minutes.26 grams ube powder, 226 grams water
- Add the coconut milk, sugar and desiccated coconut into the pan and bring the mixture to a boil. Continue cooking the mixture until thickened, it should resemble the consistency of mashed sweet potatoes (about 20 to 30 minutes).113 grams coconut milk, 50 grams brown sugar, 26 grams unsweetened coconut flakes
- Turn the heat off, stir the coconut oil and ube extract into the filling. Transfer to a bowl and let the mixture cool completely.½ teaspoon ube extract, 7 grams coconut oil
- Assemble the pan de coco: Turn the dough onto a clean work surface, your dough may feel a little stiff after cold-proof. If it’s too difficult to roll out, let the dough warm up at room temperature for 20 minutes.
- Flatten the dough into a 12 by 14-inch rectangle using a rolling pin. Spread an even layer of ube filling on top of the dough. Working with the long side of the dough, roll the dough into a tight log.
- Shape the dough: Using a chef’s knife, split the dough in half lengthwise, leaving about an inch of the dough attached on top. Flip the dough up to expose the filling, twist the dough into itself until its completely coiled. Twist the halves together until the dough is fully coiled. Transfer the dough to a greased or parchment-lined Pullman pan (9 by 4 inches).
- Final proof: Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and it has increased noticeably in volume, about 2 to 4 hours.
- Prep: When the dough is almost ready, preheat the oven to 375 F. Whisk the egg.
- Bake the dough: Brush the proofed dough with egg wash. Top the dough with a light layer of cane sugar and desiccated coconut. Bake the dough for 50 minutes to 1 hour or until the center of the dough registers at 190 F.1 egg, unsweetened coconut flakes, cane sugar
- Transfer the loaf to a wire rack and let it cool for 45 minutes before slicing. Store any leftover slices in an airtight container or a ziplock bag.
Notes
- Feel free to use store-bought ube jam if you don’t want to make your own filling.
- If you want to make this recipe vegan, brush the dough with additional coconut milk.
- Make the filling up to 3 days in advance, store in the refrigerator until ready to use.
- Sweetened coconut flakes will work just fine for this recipe.
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 6g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 183mg | Fiber: 2g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 3mg