Purple Sweet Potato and Maple Bread
I wanted to eat an autumn-inspired sweet potato bun.
Do not make the filling sweet potatoes too soft in Step 1 (this is because between flavoring and baking, they will get too soft and crumble). If you are not using Japanese flour, then please add a little more water. If you top the bread with a lot of maple sugar before baking, it's really yummy! Recipe by Rirupuri
Purple Sweet Potato and Maple Bread
I wanted to eat an autumn-inspired sweet potato bun.
Do not make the filling sweet potatoes too soft in Step 1 (this is because between flavoring and baking, they will get too soft and crumble). If you are not using Japanese flour, then please add a little more water. If you top the bread with a lot of maple sugar before baking, it's really yummy! Recipe by Rirupuri
Cooking Instructions
- 1
Cut the sweet potatoes into 1 cm chunks, soak in water, drain, and heat (by microwaving, boiling, steaming, etc.) until it reaches your desired firmness. - 2
Once heated, put the filling ingredients into a pot and mix together over medium heat until the flavors seep in. It's okay if it thickens.
- 3
Make the dough in your bread maker. Put your bread case on a kitchen scale and add all the ingredients except for the dry yeast.
- 4
Put the dry yeast in the yeast compartment and turn your bread maker onto the dough course!
- 5
Once the dough is ready, place on a bread mat and dust with flour. Use a rolling pin to roll it out to about 25 x 30 cm, popping bubbles as you go.
- 6
Put the filling on top of the rolled out dough and roll it up.
- 7
Use a pastry scraper to divide it into 8 pieces. Put into containers. Spread out the sweet potatoes so they come up at the top.
- 8
Use the bread-rising setting on your oven to do the second rising, about 25 minutes. Once it has risen, sprinkle generously with maple sugar.
- 9
Bake for 14-15 minutes in an oven preheated to 180℃. (The time and temperature may vary depending on your oven, so please keep an eye on it and adjust as necessary.)
Cooksnaps
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