SWEET POTATOES BUN

Monday, 17 July 2017





Sweet potatoes and pumpkin are a great source of beta-carotene, a powerful antioxidant. Since my mother-in-law knows about the benefits, she always buys sweet potatoes and pumpkin whenever she goes to market. I have to think of ways to consume them. This is my own recipe and hope that you will like it. Sweet and soft bun that you can just eat on its own.

Yield: 16 Buns

INGREDIENTS:

400g bread flour
250g of sweet potato, peeled, sliced, steamed and mashed
3 tbsp caster sugar
2 large eggs (1 egg keep for glazing)
1 tsp salt
1 ½ tsp instant active yeast
160ml fresh milk
60g butter
100g raisins

METHOD:

1.  Place all ingredients except raisins in the bowl of your stand mixer and knead for 5 minutes at medium speed. Add in raisin and knead for another 5 to 10 minutes until it had come together and become elastic .
2.  Set it aside to rise for 45 to 60 mins or till double in size.
3.  Punch down the bread dough to release the air.
4.  Divide dough into 16 equal portions on a floured surface and shape into balls. Place dough in 2 flat pans lined with non-stick baking sheet. Make sure they are about 1 ½ to 2 inches apart. Let the dough rise for another 45-60 mins or until double in size.
5.  Brush the dough with egg wash (egg + water mixture).
6.  Bake at pre-heated oven at 170C – 180C for 25 to 30mins.
7.  Remove bun to cool on rack completely.