These purple sweet potato buns are an irresistible treat that is sure to please. Using an adequate amount of butter and whipping cream to enhance the natural sweetness of purple sweet potatoes, these buns are fulfilling and satisfying, with a vibrant colour that adds a visually stunning element to the experience! The subtle earthiness of the purple sweet potato perfectly complements the light, fluffy texture of the buns, creating a harmonious balance of taste and texture.
This recipe contains 3 parts: prepare the bread dough, make the purple sweet potato puree, and shape the buns. It’s not complicated at all and as the aroma of freshly baked purple sweet potato buns fills up your kitchen, you’ll be glad that you’ve given it a try.
With smooth, fluffy purple sweet potatoes twisted in the pillowy-soft buns, each bite is full of natural flavours and textures. Whether you have it for breakfast or anytime snack, I’m sure you’ll be having one bite after another!
Table of contents
- Ingredients for purple sweet potato buns
- How to make purple sweet potato buns
- Success tips for making purple sweet potato buns
- How to store the buns and how long will they last?
- What if I don’t have a pizza cutter?
- Can I use milk instead of whipping cream for the purple sweet potato puree?
- More bread recipes
Ingredients for purple sweet potato buns
For the bread dough
- Bread flour: This produces baked goods with more structure and a chewy texture.
- Yeast: A leavening agent that allows the bread dough to rise with a light and airy texture.
- Salt: Salt enhances the flavours of all ingredients, and strengthens the dough.
- Sugar: This activates the yeast that puffs up the dough and contributes to the sweetness of the bread.
- Milk: Milk adds sweetness to the buns and creates a softer texture with a nice and crispy caramelised crust.
- Unsalted butter: Gives a buttery flavour to the bread and tenderises the bread dough to yield a soft and fluffy crumb.
For the purple sweet potato puree
- Purple sweet potatoes: This recipe uses 2 purple sweet potatoes to make the puree, about 300g. These add a vibrant violet colour to the buns to make them more visually appealing. You can use other types of sweet potatoes as well.
- Unsalted butter: This adds a buttery, creamy flavour to the mashed sweet potatoes to make it more delicious! Be sure to use butter softened at room temperature for easier mixing.
- Whipping cream: This adds creaminess to the puree and creates a smooth texture as well. The thick consistency of whipping cream makes the flavour bolder and richer too!
How to make purple sweet potato buns
Prepare the bread dough
- Combine all the ingredients in a mixer bowl, leaving the butter for later use.
- Using a dough hook, knead the dough in the kitchen machine for around 8 minutes.
- When the dough begins to form a ball, do a windowpane test (see tips below).
- Add in butter, then continue kneading for 12 minutes. Do a windowpane test again (see tips below).
- Shape the dough into a ball and proof it for 1 hour (or until it doubles in size).
Make the purple sweet potato puree
- Peel off the skin of the purple sweet potatoes. Steam for 25-30 minutes.
- Use a fork to mash the purple sweet potatoes, add in softened butter, and mix until combined.
- Add in whipping cream and mix until smooth.
- Scoop the purple sweet potato puree and shape into 8 balls.
Shape the purple sweet potato buns
- Once the bread dough is proofed, take it out from the mixer bowl and pat to release air bubbles.
- Divide into 8 equal pieces, then shape each piece into a ball and rest for 15 minutes.
- Working on one dough at a time, use a rolling pin to flatten the dough into an oval shape.
- Roll the sweet potato puree into a cylinder then place it on top of the dough and wrap it. Pinch to seal the seams.
- Flip over the dough, flatten and roll it out.
- Use a roller blade to cut 5-6 vertical lines with space around the edges. From the bottom end, twist the dough in one direction.
- Tuck in the other end and swirl the dough, ensuring the dough is slightly overlapping with the ends at the bottom surface. Pinch to seal the ends.
- Proof for the second time (about 45 minutes to 1 hour).
- Preheat the oven to 180°C.
- Gently apply egg wash on the dough surface and bake for 15-7 minutes.
Success tips for making purple sweet potato buns
Do windowpane tests.
I normally perform a windowpane test twice during the kneading process before proofing the dough to ensure the gluten has been well developed. The test is to verify whether the dough is strong and elastic enough to hold the bubbles as it rises, and stretch even more when it is baked in the oven.
I do a test before adding in butter by pulling out a small piece and stretching it out gently. The dough should be smooth and elastic at this point, and as it tears apart, the holes should have rough edges.
For the second test (performed after kneading the dough with butter added), the dough should be more easily stretched out without breaking. You could use a finger to poke a hole and this time, the hole should be smooth without rough edges. This means the dough is ready to rise!
Pinch and seal the seams.
After wrapping the dough with the sweet potato puree inside, be sure to pinch and seal the seams to ensure the entire sweet potato is covered. Otherwise, the sweet potato will leak out as you shape the buns and will make a mess.
Be sure to swirl the dough tightly.
As you swirl the dough, be sure to tuck in the dough end and overlap the dough surface, so that both ends will be at the bottom. This ensures the buns are shaped tightly enough to hold their intended forms until baking.
How to store the buns and how long will they last?
Store the purple sweet potato buns in a food bag in the kitchen. They will last for 3-5 days at room temperature or up to 2 weeks in the refrigerator.
What if I don’t have a pizza cutter?
Instead of using a pizza cutter, a knife or a dough cutter will work fine as well!
Can I use milk instead of whipping cream for the purple sweet potato puree?
Yes, that’ll be fine! The purpose of adding whipping cream to the mashed purple sweet potato is to create a creamier, bolder, and richer flavour. Using milk instead will be less rich, but it will also add creaminess to the flavour. Full-fat milk, evaporated milk, or condensed milk will be a great substitute for whipping cream.
Indulge in the irresistible allure of these purple sweet potato buns – a delightful fusion of vibrant color and delectable flavor. The purple sweet potatoes add a naturally sweet and earthy flavour to the buns, making it a healthy, satisfying bun that is worth a try!
More bread recipes
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Purple Sweet Potato Buns
Equipment
- 1 Kitchen machine
- 1 Rolling Pin
- 1 Roller blade
Ingredients
For the bread dough
- 240 g bread flour
- ¼ tsp salt
- 25 g caster sugar
- ½ tsp yeast
- 150 ml milk
- 30 g unsalted butter softened at room temperature
For the purple sweet potato puree
- 300 g purple sweet potatoes (2 pieces)
- 20 g unsalted butter softened at room temperature
- 30 ml whipping cream
Instructions
Prepare the bread dough
- In a mixer bowl, combine all ingredients, except butter (for later use), for the bread dough together. Gently mix on low speed in the kitchen machine.
- Gradually increase the speed and mix until the dough begins to form a ball (about 5-7 minutes). Do a windowpane test (see Note 1).
- Add in unsalted butter, and mix for another 10-12 minutes. Tip: use unsalted butter softened at room temperature for better incorporation.
- Do another windowpane test to check if the gluten network has been well formed (see Note 2).
- Shape the dough into a ball, transfer it to the mixer bowl, and cover it with a damp cloth or cling film. Proof it for 1 hour (or until double in size) at room temperature.
Prepare the purple sweet potato puree
- Peel off the skin of purple sweet potatoes. Steam for 25-30 minutes. Tip: check if the sweet potatoes are cooked by piercing them with a chopstick. If the chopstick easily pierces through, they are done.
- Transfer the cooked potatoes to a large bowl, use a fork to mash them.
- Add in softened butter and mix until combined.
- Add in whipping cream, then mix until smooth.
- Scoop the purple sweet potato puree and shape into 8 balls. Set aside.
Shape the purple sweet potato buns
- Take out the dough after the 1st fermentation, pat to release air bubbles. Divide into 8 equal pieces, and shape them into balls.
- Cover the dough balls, and allow them to rest for 15 minutes.
- Use a rolling pin to flatten the dough into an oval shape.
- Take one piece of purple sweet potato puree, roll out to a cylinder shape, and wrap the dough around it. Pinch to seal the seams tightly.
- Flip over the dough, roll, and flatten it. Use a roller blade to cut 5-6 vertical lines, leaving some space around the edges. From the bottom end, twist the dough in one direction.
- Tuck in one end, swirl the dough, and join the other end. Ensure the ends are at the bottom of the bun, so the dough slightly overlaps with each other.
- Pinch to seal the ends.
- Proof for the second time (about 45 minutes to 1 hour).
- Preheat the oven to 180°C.
- Gently apply egg wash on the dough surface and bake for 15-17 minutes.
Video
Notes
- Do a windowpane test before adding in butter by pulling out a small piece and stretching it out gently. The dough will be slightly elastic but easily tear apart. As it tears apart, the holes should have rough edges.
- For the second test, the dough should be more easily stretched out without breaking. You could use a finger to poke a hole and this time, the hole should be smooth without rough edges. This means the dough is ready to rise!