Yield: 10-inch round
Wash and peel purple yams. Slice into equal sized large chunks. Place in a steam basket. Set over pot of simmering water. Cover and cook for 15-20 minutes until yams can easily be pierced with a fork.
Set aside and allow yams to slightly cool. Mash yams with condensed milk and coconut milk. Mix may be a little chunky. If you would like a smoother paste, pulse in a food processor. Keep chilled until ready to use.
In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit for 5 minutes to allow yeast to activate.
In the bowl of a stand mixer, whisk together remaining 1/4 cup sugar, melted butter, sour cream, and egg. Add yeast mixture and stir to combine.
In a large bowl, whisk together flour and salt. Attach dough hook to stand mixer. Add flour mixture to mixing bowl 1 cup at a time with the mixing running on low. Once all the flour has been added, increase speed to medium and knead for 2 minutes.
Transfer dough to a lightly greased large bowl. Cover and allow dough to rest for one hour until dough has doubled in volume.
Combine 1 cup of ube paste with softened butter. Set aside until ready to fill dough.
Grease a 10-inch round cake pan (or 9-inch) and line bottom with parchment paper. Set aside.
Punch dough risen dough and transfer to a lightly floured work surface. Roll dough out to a 21 x 12-inch rectangle. Evenly spread ube paste over rolled dough, leaving an 1/2-inch border along the sides.
Starting at the longer end, roll dough into a log. Pinch seams together and place log seam-side down on work surface. Use a sharp knife to slice log in half lengthwise, leaving about 1-inch uncut on top.
Carefully twist the two pieces to allow the filling to face up. Gently braid the two pieces together. Take the two ends and pinch together to form a circle. Place in prepared cake pan. Cover and allow dough to rest at room temperature for 30 minutes until dough has puffed up.
Preheat oven to 350 degrees F. Remove cover and bake dough for 40 minutes. If dough is browning too fast, cover with foil to prevent bread from burning. Rotate pan and bake for another 15-20 minutes, until internal temperature of dough registers at least 185 degrees F on a kitchen thermometer. Allow bread to remain in pan for 15 minutes before unmolding. Allow bread to cool on wire rack. Serve bread warm, toasted, or at room temperature.
DOUGH SLIGHTLY ADAPTED FROM BAKE FROM SCRATCH
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