Sweet potato peek-a-boo bun

I made this on a whim because the grocer had a batch of lovely sweet potatoes and it would be silly not to buy them. Perhaps the buns can do with a touch of pandan flavor but in any case, it was well received.

The ends of the buns needed to be tucked in tightly so that they do not open after the second rise. That takes practice and  it means that there will be an occasion for a second batch sometime soon.

Makes 8 medium buns.

Ingredients :

Dry  ( Combine the following ) :

250g bread flour

30g caster sugar

5g instant yeast

1g fine salt

30g dry milk powder

Wet ( Combine the following ) :

1 egg, lightly beaten

100g milk

20g softened butter

Filling :

400g Sweet potato , any color of your choice ( steamed and cooled )

20g dry milk powder

20g caster sugar

1 Tbsp heavy cream

Method :

Prepare filling.

Steamed the sweet potatoes. Cool.

Together with milk powder , sugar and cream, process the potatoes until it forms a ball.

Make out 8 portions, 50g each. Form into balls.

Set aside,covered.

Prepare dough.

Combine wet ingredients to dry ingredients in a stand mixer.

Knead until dough is no longer sticky.

Ferment until dough doubles, covered.

Punch down dough. Knead and form a thick rope.

Make out 8 portions. Roll into balls.

Wrap the prepared potato filling with the buns.

Roll into a rope, 2 hand spans long.

Score the bun until potato is just visible.

Bring the ends together to form a tight bun.

Transfer buns to a lined tray.

Brush with egg glaze.

Leave to rise until balls almost doubles.

Bake in a preheated oven at 180C for 15-20 minutes or until bun tans.

Glace with softened butter.

Cool before serving/storing.