Purple Sweet Potato Japanese Milk Bread

"Purple sweet potato Japanese milk bread 💗 Step by step tutorial for this recipe in my story highlights! Happy Sunday my friends! Stay safe, Love, Yuki♡"
-- @foodie.yuki

A Note from Feedfeed

This gorgeous loaf of bread has a pink-y purple hue from ube. If you've never worked with it, it's also called a purple sweet potato! Pick up a few and make this soft and airy Japanese milk bread

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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 1

Recipe Card

For the Water Roux (Tangzhong)


  • 2 1/2 tablespoons (25 grams) bread flour
  • 1/2 cup (120 grams) water

For the Bread


  • 2 1/2 teaspoons (9 grams) instant yeast
  • 2 3/4 cups (350 grams) bread flour
  • 1 teaspoon (5 grams) pink salt
  • 1 tablespoon purple sweet potato powder
  • 1/2 cup (120 ml) soy milk, warmed to approximately 110°F
  • 1/4 cup (50 grams) plant-based butter, softened

For the Water Roux (Tangzhong)


  • Step 1

    Whisk flour and water together in a small saucepan. Place over medium-low heat on the stove. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. This is easily overcooked, so make sure to stay nearby and stir often. Another way to check it's finished is when the mixture reaches 149°F.

  • Step 2

    Let the roux cool to room temperature before using.

For the Bread

  • Step 1

    In a medium bowl, combine the dry ingredients.

  • Step 2

    Add the warm milk and all of the roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. 

  • Step 3

    Add the butter one tablespoon at a time and wait until it's fully incorporated before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.

  • Step 4

    Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.

  • Step 5

    Gently deflate the dough and divide into 4 equal parts and shape into 4 balls. Cover and let rise for 15 minutes.

  • Step 6

    Preheat the oven to 350°F. Lightly grease a 10x4 bread loaf pan.

  • Step 7

    Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for another 30-60 minutes or until the dough reaches the border.

  • Step 8

    Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 325°F and bake for another 10-12 minutes or until the top is golden brown.
 Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. Then, enjoy!

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