Mini Wool Bread Buns with Purple Sweet Potato
User Reviews
5
Mini Wool Bread Buns with Purple Sweet Potato
Description
The Mini Wool Bread Buns combine a tender bread dough with a naturally sweet and vibrant purple sweet potato filling. The dough is prepared by activating yeast in warmed non-dairy milk with sugar, then combined with flour and avocado oil and kneaded until smooth and elastic. The dough is left to rise until doubled, ensuring a light texture.
The filling consists of warm mashed purple sweet potato mixed with sugar and avocado oil for flavor and moisture. Once the dough is rolled out, the filling is spread evenly and the dough is sliced with slits to create the characteristic wool effect before rolling into buns. Baking produces tender buns with a delicate, fibrous appearance and a mildly sweet, colorful center.
These buns can be enjoyed as a snack or breakfast treat, offering a soft crumb and lightly sweet flavor. The natural color of purple sweet potato adds visual appeal. Preparation involves standard breadmaking techniques, with focus on kneading, proofing, and shaping for best results.
Ingredients
Purple Sweet Potato Filling:
- 100 g purple sweet potato cooked & mashed, warm
- 10 g granulated sugar
- 5 ml avocado oil or light vegetable oil
Dough:
- 107 ml non-dairy milk
- 15 g granulated sugar
- 3 g active dry yeast
- 135 g all-purpose flour
- 15 ml avocado oil
Instructions
Make the purple sweet potato filling:
- In a bowl, combine the warm mashed purple sweet potato with granulated sugar and avocado oil and mix to incorporate. Set aside.
Make the dough:
- In a small bowl, combine the warmed non-dairy milk with sugar and add in the yeast. Give it a stir and let it become foamy, about a few minutes.
- In a mixing bowl, add in the flour, avocado oil, and the activated yeast mixture.
- Knead until the dough becomes smooth and elastic.
- Lightly grease and place the dough in the bowl. Cover with a tea towel and let it rise in a warm location, until doubled in size.
- Once the dough has risen, deflate and divide the dough into 6 equal balls.
- Roll the dough into a 5" x 4" length rectangle.
- With a knife of spatula, evenly smear the sweet potato filling over the entire surface of the dough.
- With a sharp knife (or dough scraper), make vertical slits along the bottom of the dough appx 2" in length. (Don't cut the entire dough).
- Then roll the dough from the uncut side down towards the slit end.
- Carefully coil and seal the two ends together and place onto a baking tray lined with parchment paper.
- Repeat with the remainder.
- Cover the buns loosely with a tea towel and let it rise until slightly puffy.
- Preheat oven to 350°F/177°C.
- Bake the buns at 350°F/177°C for 13-15 minutes, until buns are lightly golden.
- Let cool and enjoy the buns freshly made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 19mg | 1% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2435IU | 49% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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