Like a moth attracted to lights, I can’t take my eyes off this saccharine sweet looking loaf of Purple Sweet Potato Hokkaido Milk Bread.
This is easily my favorite 2016 go-to bread recipe. Super soft and fluffy with a milky aroma, they stayed supple even after being left at room temperature for 2 days.
Ever since I’ve obtained a jar of purple sweet potato powder, I’ve been trying to incorporate it into my baked goods. If you do not have it, your loaf will still taste great.
For detailed step-by-step pics using the same formula, check out these Milk Bread Curry Buns I made last week.
270 g bread flour
30 g cake flour
5 g instant yeast
40 g sugar
4 g salt
15 g milk powder
10 g purple sweet potato powder (omit if making original flavor)
25 g egg (from 1 egg – reserve the rest for egg wash)
140 ml fresh milk (or more if necessary – I used another 10 ml)
75 ml whipping cream
Reserve egg + 1 tbsp milk
Recipe source: Savoury Days (slight modification)
In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated.
Add in instant yeast and mix well again.
Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whipping cream.
Mix well with a wooden spoon until it forms a lumpy dough.
Cover with cling wrap and let it rest for 20 mins at room temperature.
Using a stand mixer fitted with a dough hook, beat the dough until smooth and elastic, scrapping down the sides occasionally. It should take somewhere between 10 – 15 mins.
*The dough should look sticky initially but will turn smooth and elastic towards the end. If you find the dough slightly dry when mixing, add in 10 ml milk (or more) slowly.
To check if the dough is ready, test by stretching a small part of the dough gently. It should be elastic and not break easily. It will feel tacky but not sticky to the hands.
Remove the dough and roughly form into a ball shape. Place in a slightly oiled large bowl and flip it over so both sides will be covered with oil.
Cover with cling wrap and place in a warm spot to proof for 45 – 60 mins, until it doubles in size.
*I like to place in an unheated oven with a jug of hot water to aid the fermentation process.
When the dough has doubled in size, remove from the bowl and gently press out the gas from the dough.
Use a weighing scale to weigh the dough and divide into equal portions. I was able to get 4 x 150 g dough balls.
Place onto a clean counter, dusted lightly with some flour. Gently tug and shape the dough into ball shape. Cover and let them rest on the counter again for 5 mins.
Take a dough ball and roll into a rectangle flat disc. Flip over and repeat the same. This way, the skin of the bun will be smooth.
Roll the dough into a cigar shape and flatten with the rolling pin again. Repeat this process for another 5 times.
Place the rolled dough into a lightly greased baking tin (20 cm x 9 cm).
Cover and let them rise for another 40 – 50 mins.
15 mins before baking, preheat the oven to 170°C/340°F.
Brush the egg wash lightly all over the top of the bread. Be careful not to brush on too much or the top will burn easily.
When brushing, take care not to puncture and deflat the bread.
Place the tray into the oven and bake for 30 – 40 mins, until puffed and golden brown.
If the top is browning too quickly, cover loosely with an aluminum foil.
When the bread is done, brush some whipping cream lightly on the surface. This will give the bread additional aroma.
Allow the bread to cool slightly in the baking tin before removing. Cool them completely on a wire rack.
The bread can be stored at room temperature for up to 3 days. Alternatively, you could wrap them in cling wrap and keep in the fridge for up to a week.