I often include fruits and vegetables in my baking and dessert recipes. Over time, I’ve made quite a few treats using purple sweet potato such as mochi cake and cheesecake and they turned out absolutely lovely.
This time, I wanted to try something different and incorporate purple sweet potato puree directly into the dough. The result was soft, fluffy buns with a beautiful natural color and a wonderfully tender texture.
I really loved the outcome, and my husband and son were delighted too, which is always the best sign that a recipe is worth sharing.
Each bun is filled with creamy chocolate spread that melts into the bread while baking, creating a smooth and indulgent center in every bite. The contrast between the mild earthy sweetness of purple sweet potato and the rich chocolate makes these buns comforting without being overly sweet.
These buns are perfect for breakfast, an afternoon snack, or alongside a cup of coffee or tea. They’re simple to make and freeze well, making them a great treat to prepare ahead and enjoy anytime.
Ingredients
Dough:
- 200 g all-purpose flour
- 4 g instant yeast
- 30 g sugar
- 3 g salt
- 1 large egg
- 25 ml oil
- 100 g purple sweet potato puree
- 30 ml milk, room temperature
Filling:
- Chocolate Spread
Instructions
1. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt.
- Add the egg, oil, purple sweet potato puree.
- Start mixing on low speed.
- Gradually add the milk until a soft dough forms.
- Knead on medium speed for 8–10 minutes, until smooth and elastic.
- The dough should feel soft and slightly tacky, not wet.
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.
2. Shape the Buns
- Transfer the dough to a lightly floured surface.
- Place a spoonful of custard filling in the center.
- Wrap the dough around the filling and seal well.
- Place seam-side down on a lined baking tray.
- Flatten slightly.
- Repeat with the remaining dough and filling.
- Cover loosely and let rise until puffy, about 30 minutes.
5. Bake
- Preheat the oven to 190°C.
- Brush the buns lightly with milk or egg wash.
- Sprinkle the crumble evenly on top.
- Bake for 22–30 minutes, until lightly golden.
- If the buns brown too quickly loosely cover with foil during the last part of baking.
6. Cool
- Let the buns cool before serving.
- Store in the refrigerator for 2–3 days.
- Freeze well wrapped for longer storage.
- Reheat before serving for the best texture.
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