Purple Sweet Potatoes Bread with butter&milk filling
Purple Sweet Potatoes Bread with butter&milk filling

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, purple sweet potatoes bread with butter&milk filling. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Purple Sweet Potatoes Bread with butter&milk filling is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Purple Sweet Potatoes Bread with butter&milk filling is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook purple sweet potatoes bread with butter&milk filling using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Purple Sweet Potatoes Bread with butter&milk filling:
  1. Get Bread Dough
  2. Make ready 200 gr bread flour
  3. Prepare 50 gr all purpose/plain flour
  4. Take 100 gr steamed purple sweet potatoes
  5. Take 1 tsp instant yeast
  6. Get 1 egg
  7. Take 45 gr sugar
  8. Make ready 1 tbsp milk powder
  9. Get 50 ml milk (pls adjust accordingly depending on how wet is the steamed sweet potatoes. You can use more or less than 50 ml)
  10. Prepare 35 gr butter
  11. Get 1/4 tsp salt
  12. Make ready Butter and Milk Filling
  13. Get 25 gr plain flour
  14. Prepare 50 gr icing sugar
  15. Take 50 gr milk powder
  16. Take 75 gr unsalted butter
  17. Take 1/4 tsp salt
Instructions to make Purple Sweet Potatoes Bread with butter&milk filling:
  1. In a big mixing bowl, combine together flour, steamed sweet potatoes, yeast, egg, sugar, milk powder. Slowly add the milk bit by bit until you reach the right consistency. For me, I steamed the sweet potatoes a day before and kept it in the fridge so my sweet potatoes were dry. I used 50 ml plus 2 tbsp milk. Mix everything well using hook attachment in your stand mixer.
  2. Add butter and salt, continue to mix in low speed until dough doesn’t ’t stick to the mixing bowl. For me, once everything is combined and the dough doesn’t stick to the mixer bowl, I continue kneading the dough with hands and do the window pane stage (when a dough is smooth, translucent, and elastic)
  3. Cover the dough with cling wrap and leave the it until it rises double the size (about an hour). Flatten the dough and divide into desire size
  4. Divide the dough and shape it according to your preference.
  5. For me, I weight it about 50 gr each.
  6. Add any filling you like. Chocolate chips/butter&milk/ham&cheese/sausage etc. My filling is about 15-20 gr each
  7. Cover in clipwrap and let it rises again for 2nd proofing. Preheat the oven at 170 celcius degree, bake for 20 minutes. Brush the top of the bread with butter
  8. Butter and milk filling: combine all ingredients together.
  9. The bread is very soft even when we keep for the next day.

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