If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
If using instant yeast, mix the yeast directly into the flour.
Weigh or measure out your flour into the bowl of your stand mixer.
Add in the salt and sugar. Mix on low using the paddle attachment.
Add in the softened butter and mix on low speed until distributed evenly.
Add in the instant yeast/activated yeast.
Mix the rehydrated ube and ube flavoring with 1 cup/240 ml (reduce by the water in the yeast mixture if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
If you have added too much water, add more flour, a tablespoon at a time.
Optional step: autolyse. Cover the bowl and let it rest for at least 30 minutes and up to an hour.
Change to the hook attachment and knead for about 15 minutes. Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
Or bulk rise in the fridge overnight.