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Friday, 26 September 2014

Lovely & Flowery Purple Sweet Potato Yoghurt Bread

After my first attempt of the super soft and fluffy Sweet Potato Yoghurt Bread that stay soft for at least 3 days, I always wanted to try it with purple sweet potato. I like the color! Well, the taste is about the same, but when came to shaping the dough, using purple sweet potato is tougher, 'tougher' meaning is more work for me to do :) because the purple color is quite dark and if handle carelessly like I did, actually they looks a little messy. At first I wanted to make heart-shapes bun, but after first trial with my idea, I knew it doesn't work very well. So I just make the old flowery bread.

As I said, the taste for 2 types of sweet potatoes are similar. I made this just for the fun of adding new 'natural' color to my boy's food. Yeah...he likes it! He tells me he wants PINK bread next time....errr....let me think about first.. :)


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280g Bread Flour
35g Sugar
1tsp Instant Yeast
2g Salt 

55g Plain Yoghurt
25g Honey
38g Egg (lightly beaten, some extra for egg wash)
125ml Milk

28g Butter 

(C) Purple Sweet Potato Filling:
130g Purple Sweet Potato (mashed & sieved)
20g Castor Sugar
9g Butter

1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter. 
2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.

The dough is 'elastic' at this stage
3. Cover with cling wrap and let it proof doubled in size. About an hour.

4. Mean while, make the purple sweet potato filling. Mix all (C) ingredients while the mashed sweet potato still warm. Cover with cling wrap and set aside. Do not keep in the fridge.

5. Deflate and divide dough into 2. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof about 1 hour. Egg wash.
6. Bake in a preheated oven 170'C for 15 minutes. 

Trying to make a heart-shape bun. It still looks a bit like heart shape before final proofing.

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