In a small bowl or cup, combine the warm milk ( not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.
Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture, cooking oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya instead.
Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the dough for at lease 8 minutes until smooth.When you lightly press your finger into the dough, it should bounce back.
Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 ½ hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to rise the dough, specially in winter months.
Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape into a ball.
Line baking sheets with parchment paper and arrange the dough with ½ inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.
Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.