Overnight Sourdough Ube Crumble Sweet Rolls
These Sourdough Ube Sweet Rolls are soft, nutty and sweet. The ube halaya filling keeps the dough soft and tender and the cookie crumble on top adds a textural contrast. Easy overnight recipe.
Servings: 4 rolls
Ingredients
- 25 g sourdough starter or active discard
- 70 g milk
- 25 g egg use the remainder for egg wash
- 30 g cane sugar
- 1/4 tsp salt
- 150 g all purpose flour
- 22 g unsalted butter
Filling/Topping
- ~1/2 cup ube halaya homemade or store brought. See homemade recipe below
- ~3 large cookies, crushed you can use any cookie for this, I went for some leftover sugar cookies. Alternatively, you can make your own crumble from scratch. See homemade recipe below
- egg wash remaining egg + 1 tsp milk
Instructions
Day 1
- Mix together sourdough discard, milk, egg, sugar and salt until everything is well combined. Mix in flour and knead until a dough forms. Using your fingers, rub in butter and continue to knead until the dough is smooth and elastic. Cover and let rise in a cool place for 8-10 hours.
Day 2
- Lightly dust a work surface with flour and transfer the proofed dough to it. Using a rolling pin, roll out the dough to roughly a 6×12" sheet, with the 6" end facing you. Evenly spread ube halaya over the dough and tightly roll up the dough from the short end facing you.
- With the seam side facing down, cut the dough into 6 even pieces. Transfer them onto a lined baking sheet, cover and let rise for 2-3 hours.
- Preheat the oven to 350F.
- Make the egg wash: combine egg and milk. Brush the top of the rolls with egg wash. If desired, top the rolls with crumble.
- Bake for 20 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.