Sweet Potato Buns

Pre-ferment Dough

377g bread flour
216 ml water
11g fresh yeast (halved if you used dried yeast)
5g sea salt
11g skm milk powder

Mix all the ingredient and knead into a soft dough. Cover it with clingwrap and leave it to prove for 17 hours

Main Dough

162g bread flour
16g skm milk powder
5g sea salt
65g sugar
135ml water
5g fresh yeast
43g butter
269g mashed purple sweet potatoes (divided into 2 portions)

Thaw the pre-ferment dough and cut into small pieces.

Knead all the ingredients (except butter & half sweet potatoes) together. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable.

Put the dough in a large bowl, cover and let it rest for 25-30 min. Divide the dough into 16 pcs, let it rest for 20min. Flatten each small dough and wrap with the remaining mashed sweet potatoes. 

Shaped and let the buns prove for another 45min before baking them at preheated oven at 180deg for 30-35 min. You can egg wash the buns before baking.


by bluemoon