These homemade Filipino Ube Donuts are so ridiculously soft, fluffy, and flavored with ube before being fried until beautifully golden.
We’re making these with yeast rather than baking powder, so the texture is light and pillowy instead of cake-like.
For this Filipino Ube Donut recipe, you can use ube extract or ube powder depending on what you have available, then finish the donuts with your favorite frosting or creamy filling.
And if you’ve been looking for another excuse to keep ube in the pantry…Here you go. 💜
What Is Ube?
Ube is a purple yam commonly used in Filipino desserts. It has a subtly sweet, slightly nutty flavor and is known for giving desserts that gorgeous purple color.
For these donuts, you can use ube extract or ube powder.
The two don’t work exactly the same way, though.
Ube Extract vs. Ube Powder
Ube extract provides concentrated flavor and usually stronger purple coloring, so you only need ½ teaspoon for this recipe.
Ube powder is less concentrated. Start with the 3 teaspoons in the recipe and adjust if needed based on the product you’re using and the color/flavor you want.
My Special Tips For Perfect Filipino Donuts
Watch the water temperature (important). Aim for approximately 115°F. You want warm water—not scorching hot water.
Add ube extract to the liquid. If you’re using ube powder, mix it with the dry ingredients so it distributes more evenly.
Don’t add extra flour too quickly. Give the dough time to come together during kneading before deciding it needs additional flour.
Don’t rush either rise. Give the dough 1 hour to 1 and 30 minutes (depending on the temperature of your home or proofing section) to properly rise until doubled in size. This is key to a perfectly soft donut. Then, let the shaped donuts rise another 30 minutes or until doubled.
Keep your oil around 330- but no more than 350°F. Too hot and the outside can brown before the center cooks. Too cool and the donuts can absorb excess oil.
Few Questions You May Have When Making These Donuts
What does ube taste like?
Ube has a mild sweetness with slightly nutty and vanilla-like notes. Its flavor is subtle, which is why it’s often paired with vanilla, coconut and other creamy flavors.
Can I use ube powder instead of ube extract?
Yes. This recipe allows for either. Use approximately ½ teaspoon ube extract or 3 teaspoons ube powder, adjusting the powder if necessary, depending on the product.
Why aren’t my ube donuts bright purple?
The final color depends heavily on the ube product you’re using. Ube extract generally produces a much brighter purple than ube powder, and natural ube colors can change somewhat during cooking.
More Homemade Donuts & Ube Recipes
Pumpkin Donuts
Brioche Donuts with Blueberry Cream Cheese Filling
Chameleon Ube Swiss Roll Cake
For more delicious recipes, check out our videos here!
How To Make Ube Donuts
Soft & Fluffy Ube Donuts Recipe
Equipment
- Stand Mixer
Ingredients
- 1 cup + 2 Tbsp. warm water about 115°F
- 2 Tbsp. powdered whole milk
- 1½ Tbsp. granulated sugar
- 1 tsp. kosher salt
- 3 cups bread flour
- 1½ tsp. instant yeast
- ½ tsp. ube extract OR 3 tsp. ube powder or as needed
- 4 Tbsp. unsalted butter softened
- 1 Tbsp. vegetable oil
- Neutral oil for frying
- Desired frosting or filling
Instructions
- Make The Ube DoughIn a large measuring cup or bowl, combine the warm water, powdered whole milk, sugar, and kosher salt. If using ube extract, add it to the liquid mixture.Add the bread flour and instant yeast to the bowl of a stand mixer. If using ube powder, add it to the flour mixture. Mix well to combine. Attach the dough hook, starting with the lowest speed level, pour the liquid mixture into the dry ingredients and add the vegetable oil.Continue kneading on low speed. Once the dough begins coming together, gradually add the softened butter.Continue kneading until the dough is smooth and elastic. This process should take about 15 minutes on low speed (if using the KitchenAid stand mixer, no more than speed 2)Transfer to a lightly greased bowl and cover. Allow the dough to rise for 1 hour or more in a warm place until double in size.
- Shape, Rise & FryGently deflate the dough with a clean hand and transfer it to a lightly floured work surface.Roll out the dough and cut into the desired donut shape. Be sure to keep the shapes at even size. Transfer the donuts to parchment paper, cover loosely, and allow them to rise for 30 minutes or until doubled in size.Heat neutral oil to 330°F – but no more than 350°F. If the oil is too hot, it will burn the donuts.
- Working in batches, fry the donuts for approximately 2–4 minutes or until golden, turning as necessary.Transfer to a wire rack or paper-towel-lined tray.Allow to cool enough to handle. Dust with granulated sugar if desired. Create a small opening in each donut and pipe in your desired frosting or filling.
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