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Friday, September 26, 2014

Purple Sweet Potato Hot Cross Buns 紫薯面包


This is like normal potato buns, I just changed potato to purple sweet potato, just love sweet purple buns. They are so soft and good!




I find the white topping turned a bit hard after cooled down..you may omit it..



Purple Sweet Potato Hot Cross Buns 紫薯面包 

For the bread
75g mashed purple sweet potato
250g High protein flour or bread flour
30g caster sugar
25g sweetened condensed full cream milk
1tsp instant yeast
120g milk
1/4tsp fine salt
25 unsalted butter 


For topping
40g high protein flour
55g milk
10g caster sugar 

Method

  1. Mix all bread ingredients in a mixing bowl except butter, mix till smooth.
  2. Add in butter, knead till elastic and shining dough. Set aside to rise for 1hr.
  3. Equally divide into 9 portions, roll into round ball, baking on baking tray (9"x9"). Set aside to rise about 30mins.
  4. Mix topping ingredients till smooth paste, fill in a piping bag, draw lines on top of the bread.
  5. Bake at pre-heated oven 180C for 20mins.

Recipe by Sonia a.k.a Nasi Lemak Lover
at

31 comments:

  1. MelSeptember 26, 2014 at 6:07 PM

    It must taste good when it is out from the oven! I love hot to warm buns and Im sure using sweet potato makes the buns soft.

    ReplyDelete
  2. FionSeptember 26, 2014 at 6:18 PM

    Pinky pinky,pretty buns

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  3. Joceline LorSeptember 26, 2014 at 6:34 PM

    sonia，这个面包很美丽。很棒。

    ReplyDelete
  4. UnknownSeptember 26, 2014 at 7:48 PM

    漂亮的面包，喜欢～

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  5. Veronica September 26, 2014 at 7:50 PM

    Look so soft and beautiful with the lovely purple.

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  6. nandoos kitchenSeptember 27, 2014 at 12:31 AM

    Lovely color. It must have tasted yumm..

    ReplyDelete
  7. Victoria BakesSeptember 27, 2014 at 8:15 AM

    such lovely texture.. i have yet to try baking anything with sweet potato... i think i should get going with this

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  8. Baking TaitaiSeptember 27, 2014 at 8:57 AM

    The sweet potatoes gave the buns a nice lilac colour, lovely!

    ReplyDelete
  9. I'M JJSeptember 27, 2014 at 9:57 AM

    紫薯的颜色很美，很柔。。。*^_^*

    ReplyDelete
  10. AnonymousSeptember 27, 2014 at 4:23 PM

    Definitely ganna try this recipe,
    my mom used to filling it with mashed roasted japanese purplesweet potato too....

    ReplyDelete
  11. irene mymeSeptember 28, 2014 at 6:15 AM

    Sonia,
    这紫薯面包不是普通的漂亮哦，太赞了。

    ReplyDelete
  12. Somewhere in SingaporeSeptember 28, 2014 at 12:19 PM

    Very nice

    ReplyDelete
  13. Lite Home BakeSeptember 28, 2014 at 4:03 PM

    They look so pretty in a purple hue, making them extra delicious!

    ReplyDelete
  14. KarenSeptember 29, 2014 at 12:37 PM

    漂亮浪漫的紫薯面包。。喜欢

    ReplyDelete
  15. PHSeptember 29, 2014 at 2:22 PM

    I love potato buns! I used to buy one packet and eat in one sitting.

    ReplyDelete
  16. Copycake kitchenSeptember 29, 2014 at 4:23 PM

    I love your purple buns colors so much!! I have some purple sweet potatoes in fridge too. I still not sure want to turn them into cake or buns???

    ReplyDelete
  17. My Little SpaceSeptember 29, 2014 at 4:46 PM

    The buns look perfectly done & love the colour.
    Kristy

    ReplyDelete
  18. lenaSeptember 29, 2014 at 8:05 PM

    like everyone else, i love the colour too! very lovely and so sweet looking :D

    ReplyDelete
  19. Aunty Young（安迪漾）October 1, 2014 at 12:49 PM

    好优雅的紫色, 一见钟情呢!

    ReplyDelete
  20. AnonymousOctober 13, 2014 at 1:16 PM

    Hi, I have done this bread recipe for 2 times. But seems tat the bread rise very slow. Can u advise? Thanks.

    ReplyDelete
  21. Sonia ~ Nasi Lemak LoverOctober 13, 2014 at 7:40 PM

    anonymous, it is either your yeast not active or weather is not warm enough to rise the bread.

    ReplyDelete
  22. AnonymousNovember 4, 2014 at 6:14 PM

    Hi, how long to knead in a standing mixer? My buns were well risen but kind of dry and little bit tough. Thanks Janice

    ReplyDelete
  23. Sonia ~ Nasi Lemak LoverNovember 6, 2014 at 5:00 PM

    Janice, about 20mins, add a bit extra milk next time if the dough is dry as it depend on the moisture of mashed sweet potato.

    ReplyDelete
  24. SaChi®December 25, 2014 at 7:47 PM

    Hi Sonia, I don't have condense milk with me, can I ignore this? Or is there any other ingredients to replace it? Please advise, thanks

    ReplyDelete
  25. Sonia ~ Nasi Lemak LoverJanuary 5, 2015 at 7:25 PM

    Sachi, you may omit the condensed milk, but you have to increase sugar and milk amount.

    ReplyDelete
  26. AnonymousApril 8, 2015 at 11:30 AM

    Hi Sonia,

    if potato is omitted, do the other ingredients remain at the same amount?

    ReplyDelete
  27. Varn TeingSeptember 18, 2015 at 12:06 AM

    Hi Sonia,
    I'm new to baking and cooking and I love your blog!
    I'd like to ask if it's possible to keep the dough in the fridge overnight and bake it in the oven the next day? Thnx

    ReplyDelete
  28. Sonia ~ Nasi Lemak LoverSeptember 18, 2015 at 4:54 PM

    Varn Teing, i have yet to try this method but I think it should work ok, you have to wait the dough return to room temp and rise again before bake it.

    ReplyDelete
  29. Varn TeingSeptember 20, 2015 at 4:31 PM

    Hi Sonia, I made these buns today and they turned out really well! Everyone loves them! Thnx for the wonderful recipe

    ReplyDelete
  30. AnonymousApril 29, 2017 at 11:38 PM

    Hi! What type of purple sweet potato did u use? My purple sweet potato didnt turn purple at all. D flesh was purple but however after i baked it became white..pls advise..thx!

    ReplyDelete
  31. JoJanuary 3, 2018 at 1:36 PM

    Hi Sonia,
    Love this recipe. I made them without condensed milk and taste just nice by increasing sugar by 10g and milk by 15g.
    Will make a variation with mashed carrots :)

    I have also prepared the dough the night ahead, and let it do the first rise. Then I shape the dough, and place the tray of nicely shaped small dough in the fridge, overnight. Took it out in the morning at 5am and let it rest on the counter for 2 hours and the balls continue to rise, and we have soft and fluffy sweet potato buns in the morning :)

    ReplyDelete

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