milk (whole) light brown sugar egg (large) unsalted butter
Not vegetarian due to:
Not paleo due to:
milk (whole) bread flour light brown sugar
This recipe has no customizations.
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.6% of RDA
• Calories: 28.3% of RDA
• Carbs: 33.2% of RDA
• Fat (total lipid): 23.7% of RDA
• Fiber: 14.0% of RDA
• Fructose: 0.8% of RDA
• Protein: 22.4% of RDA
• Sodium: 47.6% of RDA
• Sugar: 38.9% of RDA
• Vitamin A (IU): 132% of RDA
• Vitamin B6: 17.5% of RDA
• Vitamin C: 0.7% of RDA
• Iron: 2.3% of RDA
• Magnesium: 13.6% of RDA
• Manganese: 19.2% of RDA
• Niacin: 70.5% of RDA
• Potassium: 8.4% of RDA
• Zinc: 11.0% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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BAKING THE POTATO
Wash and dry the sweet potato then pierce the skin all over with a fork.
Bake in a pre-heated over at 400ºF/200ºC for 40~50 min, until a small knife can be easily inserted into the flesh.
Let it cool completely then scoop out the flesh for the dough.
PREPARING THE DOUGH
If you are using active dry yeast, heat up the whole milk in the microwave for about 35~45 seconds until it’s warm to the touch but not hot (110~115ºF/43~46ºC).
Add the active dry yeast and let it dissolve and foam up for 10 min. If you are using instant dry yeast, omit this step.
In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later).
Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth.
If the dough is too dry that it won’t come together after a couple minutes, add 1 tsp of the reserved egg white to moisten.
Then knead the unsalted butter into the dough on medium speed, 1 tbsp at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6~8 minutes until shiny, elastic and very smooth.
The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine’s running.
Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approx 2 hours.
Once proofed, scrape the dough onto a lightly floured surface and punch out the air.
Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball.
Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45~50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
Meanwhile, preheat the oven on 375ºF/190ºC.
Beat the reserved egg-white with 1 tsp of water to make egg-wash.
For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with sesame seeds, then bake in the oven until golden browned, about 20 min.