1 Make the Tangzhong:
In a small saucepan, whisk together 3 tbsp bread flour, ¼ cup water, and ¼ cup milk. Cook over low heat until a thick paste forms. Let it cool.

2. Mix the Dough:
In a mixing bowl, combine flour, sugar, salt, and yeast. In a separate bowl, mix warm milk, heavy cream, egg, ube extract, vanilla, and the cooled tangzhong. Gradually add wet mixture to the dry ingredients and knead until it forms a dough.

3. Knead with Butter:
Add softened butter and knead until dough is soft, elastic, and passes the windowpane test. This may take 10–15 minutes by hand or 8 minutes with a stand mixer.

4. First Rise:
Cover dough and let rise in a warm spot for 1–1.5 hours until doubled in size.

5. Shape the Dough:
Punch down, roll into a log or divide into portions. Optionally, swirl in extra ube extract or halaya for marbled bread.

6. Second Rise:
Place into a greased loaf pan. Let rise again for 30–45 minutes until puffy.

7. Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden. Optional: Brush with butter right out of the oven.

8. Cool & Serve:
Let cool before slicing. Enjoy plain or with butter, cream cheese, or coconut jam.