Sweet potato bun
I normally make rustic bread instead of the soft and sweet one as we prefer having it with jam or Nutella.
Love the colour!
Last week I got some purple sweet potatoes and I thought about making bread with potato cream filling.
So, let’s go to bake sweet bread!
Dough Recipe adapted from Mika
200 grams bread flour
20 grams sugar
½ tsp. of salt
1 tsp of active dried yeast
140 grams warm milk
20 grams unsalted butter (melted)
Sweet potato filling
180 grams mashed potato
35 grams sugar
35 grams unsalted butter
35 grams milk
1 egg yolk+1 tbsp milk
Sweet potato cream
1.Cut the potato in small pieces and steam until it cooked.
2.Mash the potato and mix with sugar.
3.Melt the butter with milk and put the mashed potato and cook for 5 minutes.
4.Leave it to cool.
1.Mix together flour, sugar and salt.
2.Make a well in the center and pour warm milk, warm butter and yeast, stir to make a soft dough.
3.Knead for 10-15 minutes by hand until the dough is smooth and elastic.
4.Place in an oil bowl and turn the dough to coat in an oil and cover with clingfilm or tea towel and place in a warm place to rise until doubled in size, about 1 ½ hrs.
5.Knock the dough back by kneading lightly for a minute
6.Roll the dough into a rectangle measuring 20 x 30 cm.
7.Spread sweet potato filling and roll up from one of the long sides and pinch the dough where it joins to seal.
8.Make 6 incisions with a knife.
9.Shape into a ring and pinch both sides together.
10.Leave to rise in a warm place for 40-50 minutes or until doubled in size.
11.Brush with egg wash and sprinkle with white sesame.
12.Preheat the oven to 180° C.
13.Bake for about 25 minutes (depends on your oven), I covered the surface with tinfoil for the last 5-10 minute to avoid the bread turns too brown.
It's absolute delicious.