Created in partnership with Chef Nathaniel Malone, Creative Dining Services. These buns are layered with newstalgic comfort and bold, modern flavor. Rich laminated butter dough is swirled with brown sugar and Chinese five-spice, baked until golden, and finished with two signature touches: a vibrant ube glaze and a savory-sweet soy caramel made with Kikkoman® Less Sodium Soy Sauce. The result is a photogenic, indulgent pastry that delivers both eye-catching appeal and unforgettable flavor—perfect for campus dining menus that need to wow Gen Z.
- Make the Dough: In a stand mixer, combine flour, sugar, salt, and yeast. Mix warm milk, egg, and vanilla, then add to dry ingredients. Knead 5–7 minutes until smooth. Divide dough into two halves. Work ube extract into one half until evenly colored. Shape both into squares, wrap, and chill 30 minutes.
- Laminate with Butter: Pound butter into a 4×4 square. Roll doughs into 6×6 squares, place butter in the center, and fold like an envelope. Roll to 4×10, fold into thirds, and chill 30 minutes. Repeat the roll-and-fold process two more times (3 total turns).
- Make Filling: Mix brown sugar and five-spice powder.
- Assemble Buns: Roll each dough to 8×12. Spread softened butter, sprinkle filling, then layer ube dough on top of plain dough. Roll into a log, slice into 12 rounds, and place in a greased 9×13 pan. Cover and proof 45–60 minutes.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until golden brown. Cool slightly.
- Make Soy Caramel: Simmer brown sugar and cream until dissolved. Add butter and Kikkoman® Less Sodium Soy Sauce. Cook 2–3 minutes until thickened. Stir in vanilla.
- Make Ube Glaze: Whisk powdered sugar, milk, ube extract, and salt until smooth.
- Finish: While buns are warm, drizzle with soy caramel to soak in. Top with ube glaze just before serving.
Serving Suggestion
Best served warm, with the soy caramel soaking into the flaky layers and the ube glaze adding a bold pop of color. Perfect as a brunch centerpiece, grab-and-go pastry, or campus café special that’s as Instagrammable as it is delicious.
