Ingredients
- 300 gms purple sweet potato
- 2 tbsp butter
- 2 tbsp whipping cream
- 1 tsp condensed milk
- 2 cups bread flour
- ⅛ tsp salt
- 4 tbsp sugar
- ½ tsp yeast
- 150–200 ml milk
- 2 tbsp butter
- Icing sugar
Instructions
- Peel and steam the sweet potato for 20–25 minutes.
- Mash the cooked sweet potatoes.
- Add 2 tbsp butter and whipping cream and mix well.
- Divide into 8 equal portions.
- Place the sifted bread flour in a large bowl.
- Add sugar, salt and yeast. Mix well.
- Add the milk.
- Whisk on low speed until a sticky dough forms.
- Add butter and continue kneading until a smooth, non-sticky dough forms.
- Remove the dough and stretch/knead it by hand for about 10 minutes.
- Form the dough into a smooth ball.
- Place it in a greased bowl and let it proof for 1 hour or until doubled in size.
- Remove the dough and flatten it into a circle.
- Divide it into 8 equal portions.
- Cover and rest for 15–20 minutes.
- Roll each dough ball into an oval shape.
- Shape the sweet potato filling into a log and place it inside the dough.
- Seal the dough and roll it into a long oval shape.
- Using a pizza cutter, make 5–6 cuts in the dough, leaving both ends intact.
- Starting from one side, gently roll up the oval dough.
- Twist the roll and tuck in the ends.
- Place on a baking tray and let it rise for 60 minutes.
- Bake in a preheated oven at 180°C for 15–17 minutes.
- Remove from the oven and let cool.
- Sprinkle with icing sugar and enjoy.
