Ube and Black Sesame Rolls

For the ube dough

Prepare yudane one day earlier by mixing bread flour and boiling water until fully incorporated. Roll into a ball and clingwrap, then place in the fridge for a minimum of 8 hours and up to 48 hours. 

Add milk, sugar, yeast, butter, yudane (torn into pieces), flour, ube powder and salt to stand-mixer bowl. Knead on low speed until combined then increase speed to medium. Mix for about 20 minutes until a smooth and elastic dough is formed. 

Transfer dough to a large bowl and allow to rise for about 45 minutes in a warm place, or until doubled in size. Make black sesame filling in the meantime. 

Punch dough to release air. 

Divide dough in half. Roll one half into a flat rectangle about 20cm by 30cm. Spread black sesame filling over the dough. 

Roll up the dough and cut into 9 rolls - i like using floss to do this

Place rolls spaced evenly in an 8 inch square baking tin and allow to rest for about 30 minutes. 

Repeat with other half of dough. 

Bake at 170C for 18 minutes. 

Top with ube cream

For the black sesame filling

In a large bowl, add the brown sugar, butter (softened) and black sesame paste. Mix well until everything is combined. 

For the ube cream

Add the butter (softened) into a large bowl. Using an electric mixer, whisk the butter until light and fluffy. 

Add ube extract, powdered sugar and heavy cream and continue whisking until combined.