There are few pleasures as simple as an ube brioche straight out of the oven: a stringy crumb, a scent of vanilla and hazelnut, and above all that natural purple colour that turns Sunday breakfast into a small occasion. The ube brioche recipe we are sharing here is designed for anyone who wants a soft, beautifully coloured pastry with no additives and no artificial colouring. All the magic comes from a single ingredient: Ubedia’s ube powder, made from the Kinampay variety grown in the Visayas, in the Philippines. This ube, known for its intense hue and its delicately sweet taste, gives the dough a lavender tint and a vanilla note that pairs beautifully with butter. Whether you are used to baking bread at home or a curious beginner, this ube brioche is within reach: a little patience for the rise, careful kneading, and that is that. Follow the guide and you will turn out a purple brioche worthy of the finest bakeries.
The ingredient for this recipe: Natural Ube Powder 200 g — 16.90 € (≈50 drinks), 100% purple yam, no additives, shipped from Aix-en-Provence within 72 h.
Why make an ube brioche?
Ube brioche ticks every box of the comforting pastry, with a visual bonus. Ube powder brings that natural purple tint so sought after on social media, without resorting to the slightest colouring. On the taste side, Kinampay ube develops gentle aromas, somewhere between vanilla, coconut and chestnut, which lift the richness of the butter and the eggs. It is also a lovely way to introduce a superfood from the Philippines to the whole family. Finally, ube powder folds easily into a leavened dough: a few spoonfuls are enough to colour and flavour it, without upsetting the texture. If you are looking for other ways to bring this powder into your baking, our collection of ube recipes is full of ideas, from the simplest to the most spectacular.
The ingredients for ube brioche
For a good-sized brioche of about 8 servings, allow for the following ingredients. The quality of the ube powder makes all the difference to the final colour: a pure, finely milled powder like Ubedia’s gives a clean, even purple.
- 350 g T45 wheat flour (brioche flour)
- 3 tablespoons Ubedia ube powder (about 25 g)
- 60 g sugar
- 1 sachet dried baker’s yeast (7 g) or 20 g fresh yeast
- 3 eggs at room temperature
- 10 cl lukewarm milk
- 120 g soft butter
- 1 pinch of salt
- 1 egg yolk for the glaze
The recipe step by step
Allow around 30 minutes of preparation, 2 hours 30 of rising and 25 minutes of baking. Do not rush the resting times: that is where the softness of your ube brioche is decided.
- Dissolve the yeast in the lukewarm milk with a spoonful of sugar. Leave to stand for 10 minutes until the mixture froths.
- In a large bowl, mix the flour, the ube powder, the rest of the sugar and the salt. The mixture already takes on a lavender tint.
- Add the beaten eggs and the milk and yeast mixture. Knead for 8 to 10 minutes until you have a supple, even dough.
- Work in the soft butter in pieces, then knead for another 10 minutes: the dough should become smooth, elastic and pull away from the sides.
- Cover with a cloth and leave to rise for 1 hour 30 in a warm place, until the dough has doubled in volume.
- Knock back the dough, shape it into balls or a plait, and place it in a buttered tin. Leave to rise for another hour.
- Brush with egg yolk and bake at 180 °C for 22 to 25 minutes, until the brioche is risen and golden.
- Let it cool slightly before turning out. The crumb then reveals its pretty purple hues.
Getting the ube powder dose right
The secret to a successful colour lies in the dose. Three tablespoons are enough to colour and flavour 350 g of flour without drying out the dough. If you want a deeper tint, add another half spoonful, but then make up for it with a little milk to keep the dough supple. Our ube madeleines recipe follows the same logic of precise dosing, as does our soft ube cake: the powder is used like a colouring spice, with accuracy rather than in excess. For your first brioches, stick to the quantity given, then adjust to your taste.
Tips for an even softer crumb
Use eggs and butter that are properly at room temperature: they combine better and give an airier dough. Long kneading is your best ally for developing the gluten network that will hold the air. Finally, if you have the time, let the dough rise overnight in the fridge: slow fermentation intensifies the aromas and makes shaping easier.
How to enjoy your purple brioche
Still warm, your ube brioche needs nothing else, perhaps a knob of butter. It is also divine toasted the next day, spread with coconut jam or a spoonful of halaya. For a spectacular brunch, serve it alongside a homemade ube latte: the purple pairing never fails. Slightly stale slices turn into indulgent French toast or the base for a bostock. And if you are putting together an afternoon snack for children, its playful colour and gentle taste are always a hit.
Which ube powder should you choose for baking?
For a successful ube brioche, everything starts with the quality of the powder. At Ubedia, we work only with Kinampay ube from the Visayas, sourced directly from the growers, with full traceability batch by batch from the field to the pouch and packing in France, in Aix-en-Provence. The result: a pure powder, 100% purple yam, with no additives, an intense colour and an authentic aroma. The 200 g size is ideal for getting into regular baking, while the Ritual Duo lets you try a flavoured version alongside the natural one. To compare the sizes and choose well, see our ube powder buying guide.
Ready to put your first purple brioche in the oven? Treat yourself to the 200 g ube powder, the favourite size of home bakers, or go for the Ritual Duo 200 g + a flavour of your choice at 29.90 € to vary the pleasure. All that is left is to preheat the oven and savour the scent of a homemade ube brioche, soft and beautifully purple.
