Make the Dough
In a large bowl, mix flour, milk powder, sugar, salt, and yeast. Add in warm milk and egg. Knead until a shaggy dough forms.
Add softened butter and knead until smooth and elastic (10–15 minutes by hand or 7–8 minutes with a stand mixer).
Optional: Divide dough in half. Tint one half with purple coloring for a dramatic swirl effect.
Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Roll & Layer
Roll out the plain and purple doughs separately into equal rectangles (~10×7 inches). Place the colored dough on top of the plain one and gently press to stick.
Spread a thin layer of chilled taro filling over the top. Leave 1 inch on the edge for sealing.
Roll the dough tightly like a cinnamon roll, starting from the shorter side. Pinch the seam closed.
Slice & Shape
Slice the log into 8–10 equal rounds. Place each swirl cut-side up in a greased muffin pan or parchment-lined baking tray. Cover and let rest for another 30–45 minutes.
Bake the Buns
Preheat oven to 350°F (175°C).
Bake buns for 18–22 minutes, or until golden on top and puffed. If needed, cover with foil halfway through to prevent overbrowning.
Remove from oven and brush with melted butter while still warm.
Storage & Serving
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate up to 5 days
- Reheat in the microwave for 10 seconds or steam for softness
- Freeze in ziplock bags and reheat when needed
Optional Toppings
- Dust with powdered sugar
- Drizzle with condensed milk or glaze
- Sprinkle with coconut flakes
- Add toasted sesame seeds on top before baking
Final Thoughts
These Swirl Buns with Taro Filling are more than just pretty. They’re soft, slightly chewy, rich with taro flavor, and utterly satisfying. Whether you’re baking for guests or just treating yourself, these buns bring both elegance and comfort to the table.
Serve warm with tea or milk, and enjoy the look of surprise (and delight) on everyone’s face.