Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Serves: 12
INGREDIENTS
Sweet Potato filling
1 sweet potato (300 gram)
25-gram sugar
25-gram butter
35 gram sweet condensed milk
1 teaspoon cinnamon powder
Dough
150 ml warm milk (38 Celsius or 100 Fahrenheit)
5-gram active dry yeast
5-gram sugar
300-gram all-purpose flour
10-gram sugar
4-gram salt
1 egg
2 tablespoon butter, room temperature
Egg wash (mix)
1 egg
1 teaspoon milk/water
Instructions
Sweet potato filling
Peel and cut the sweet potato into wedges. Steam until soft.
Mash steamed sweet potato with sugar, butter, sweetened condensed milk, and cinnamon powder.
If the paste is runny, cook in a frying pan over low heat until thick and no longer runny.
Let the paste cool completely before using.
Dough
Mix warm milk, active dry yeast, and 5-gram sugar. Let rest for 20 minutes until foamy.
In a large mixing bowl, whisk together all-purpose flour, 10 grams of sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoons of all-purpose flour. Kneading time is 20 minutes.
Place the dough in the bowl, and wrap with a wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in a warm kitchen.
Bread
Roll the dough into a 10"x15" rectangle. Spread a thin layer of sweet potato paste on the dough, leaving a 1/2" margin along the edges.
Roll from bottom to top into a log, pulling the dough slightly while rolling. You should be able to get a 12" log. Cut into 12 pieces.
Place the cut up the dough onto a parchment paper-lined baking tray, cut side up, and proof for 45 minutes.
Preheat the oven to 200 Celsius (400 Fahrenheit).
Brush the top of each bread liberally with egg wash. Bake in preheated oven for 12-15 minutes, or until golden brown.
Best served warm when out from the oven. The bread should be fresh for up to 3 days.
