Preheat oven to 180 degrees Celsius.
In a bowl, combine bread flour, all purpose flour and salt. Mix until fully incorporated.
Add the instant active dry yeast and mix again. Make a well at the middle and set a side.
In a sauce pan, combine water, butter and brown sugar. Heat until the butter melted. Stir and remove from heat.
Add ube halaya and stir until it dissolved.
Add milk, egg and ube flavor. Stir to incorporate everything. Pour mixture onto the dry ingredients. Mix using a spatula.
Transfer the dough onto a clean surface and knead for 15 minutes. If the dough is too sticky after 15 minutes add a tablespoon at a time while kneading. Stop when the dough does not anymore stick on the surface.
Cut a small portion of the dough and stretch it. If the dough if done if it does not tear during stretching. Place the dough on a bowl and cover with a cling wrap.
Proof the dough for an hour in an ambient temperature room or overnight in the fridge.
If proofing overnight in the fridge, bring it out of the fridge an hour before baking to thaw.
Lightly punch the dough to release air. Cut the dough into 40 gram weight dough balls.
Stuff the dough ball with the cubed cheese. Be sure that each ball is properly sealed so the cheese will not puff out. Roll the stuffed dough on the bread crumbs and transfer on a baking tray. Let the dough rest for another 30 minutes.
Bake for 14 minutes.