Vegan Ube Swirl Shokupan

This Vegan Ube Swirl Shokupan is a soft, pillowy Japanese milk bread with a beautiful purple color and nutty sweetness from Ube (purple yam). The marbled swirl ensures that every slice is flavorful and aesthetically pleasing. This rich and fluffy Vegan Ube Swirl Shokupan is perfect for breakfast, snacking, or adding a sweet touch to your afternoon tea. Despite having a bakery-like texture, this version is completely dairy and egg-free, demonstrating how simple vegan baking can produce incredibly decadent results.

NUMERICAL FACTS

• Number of calories: ~160 kilocalories
• Serving size: 1 slice(~60 g)
• Cooking time: Thirty minutes
• Cuisine: Japanese-Inspired
• Preparation time: Twenty-five minutes
• Entire time: Fifty-five(55) minutes
• Course: Dessert or snack, or breakfast
• Diet: Vegan, egg and dairy-free
• Portions: One loaf of 10-12 slices
• Difficulty: Intermediate
• Mode of cooking: Baked in the oven

TOOLS

• Whisk
• Measuring spoons
• Oven
• Large mixing bowl
• Damp towel or plastic wrap, for proofing
• Measuring cups
• Wooden spoon or silicone spatula
• Rolling pin
• Loaf pan(9 by 5 inch)

INGREDIENTS

DOUGH

• 1 teaspoon of salt
• Bread flour, two and a half cups
• 1 tsp. of ube extract
• Sugar, three tbsps.
• 2 tbsps. of ube puree
• Instant yeast, two tsps.
• 2 tbsps. of vegan butter or coconut oil
• Oat milk, three-fourths cup

TANGZHONG (STARTER PASTE)

• Oat milk, half a cup
• 3 tbsps. of flour(all-purpose)

INGREDIENT NOTES

BUTTER

• Choose a trusted brand like Earth Balance or Miyoko’s for a high-quality plant-based butter. Coconut oil can also work instead, but it gives a slight coconut aroma.

YEAST

• You may use the instant yeast directly without proofing it in the water first. Check the expiry before use. It gives you a reliable rise in the dough.

MILK

• We are using the creamy oat milk in this shokupan, but soy or almond milk also works well to result in a tender crumb just like dairy milk.

BREAD FLOUR

• The stretchy and fluffy texture that is characteristic of Japanese milk bread is achieved by the bread flour.

UBE PUREE

• Getting the natural ube puree will be the best option. This will let you include the natural ube sweetness and color. If it is unavailable to you, use purple mashed potatoes with a bit of ube extract.

INSTRUCTIONS

1. Mix the oat milk and flour in a small saucepan over a low flame until a dense paste forms.
2. Stir continuously for about 3-5 minutes.
3. Then shift it down from the stove and bring it to the normal temperature of the surroundings.
4. Mix sugar, yeast, bread flour, and salt in a large bowl.
5. Add cooled tangzhong with vegan butter and warm oat milk.
6. Mix until it forms a rough dough.
7. Using your hands or an electric mixer(stand), work the dough till it is pliable & smooth.
8. Separate the dough into two pieces of the same size.
9. In one-half portion, mix the ube puree and ube extract.
10. Knead well to color it properly and leave the other portion plain.
11. Keep both plain and ube colored dough in a large oiled bowl.
12. It will proof after 60-90 minutes when kept in a warm place.
13. Then, make a rectangle out of both pieces of dough.
14. Place the purple colored dough on top of the plain dough and roll them into a log.
15. Place this log into that greased loaf pan.
16. Leave it for 45-60 minutes after covering it.
17. Wait for the log to reach to edge of the loaf pan after rising.
18. Then, shift it to the oven for 28-32 minutes or till the top is beautifully golden.
19. Apply vegan butter using the brush immediately as the bread gets baked.
20. Slice after thirty minutes for neat slicing.
21. Serve this Vegan Ube Swirl Shokupan as per your choice.

TIPS

• If you feel that the dough is excessively sticky, add one tbsp. of flour at a time while kneading till you get the required texture of your dough.
• We recommend that you use the digital kitchen scale to have precise measurements each time for the same perfect results.
• We advise you to use tangzhong because it prolongs the softness and moisture of your bread.
• Roll the dough tightly into a log to have a more enhanced swirl pattern.

STORAGE DIRECTIONS

FRIDGE

• When the baked loaf comes to normal surrounding temperature, either keep it tightly packed in a sealed box or wrap it using plastic wrap. Store it for 5-6 days.

FREEZER

• After slicing the cooled bread, place the parchment liner between each slice and shift them all into the freezer-friendly bag. Defrost and enjoy the frozen bread slices for 60-70 days.

FAQs

How to get notified when the bread is done baking?

• Tap the top of the loaf with gentle hands. You should hear the hollow sound; it means the bread is done. The internal temperature of the freshly baked bread is 88 °C, so you can also check that for the doneness.

Will the all-purpose flour work instead of the bread flour?

• Yes, it can be used as a replacement, but it will give you a denser and less elastic texture. That classic Shokupan fluff can only be achieved with bread flour.

Is the stand mixer necessary to knead the dough?

• No, a stand mixer is just a helper and conserves your energy, time, and effort. Kneading with your hands with a little effort will give you the same results as a stand mixer.

What should I use if Ube puree is not available?

• Mashed purple sweet potatoes, along with a little Ube extract, will work here.

NUTRITIONAL FACTS/SERVING

No. of calories: ~160 kcal
Net carbs: Twenty-seven grams
Total carbs: 29 g
Fiber: Two grams
Proteins: 05 g
Fats: Three and a half grams
Sodium: 160 mg
Serving size: 1 slice (~60 grams)