Soft & Fluffy Purple Sweet Potato Yoghurt Bread (all natural colour) 紫薯酸奶软面包

After my first attempt making the super fluffy Sweet Potato Yoghurt Bread that stays soft for at least 3 days, I wanted to try it with purple sweet potato as I like the colour! The taste of these 2 types of sweet potatoes is similar. I made this just for the fun of adding a new 'natural' colour to my boy's food. Yeah...the little boy likes it! He tells me he wants PINK bread next time.:)

Shaping the dough using purple sweet potato is tougher because the purple colour is quite dark and if handled carelessly like I did, they will look a little messy. 

At first, I wanted to make a heart-shaped bun, but after the first trial, I knew it wouldn't turn out very well. So I just make the old flowery bread.

Revisit this old recipe and make some soft and fluffy purple sweet potato yoghurt bread,
shaped it differently this time. 
Photo updated: July 2024

Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

(A)

280g Bread Flour

35g Sugar

1tsp Instant Yeast

2g Salt 

(B)

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

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Method:

1. In a mixer bowl, mix (A) ingredients. Make a well and 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 double in size. About an hour.

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

5. Deflate and divide the dough into 2. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof for about 1 hour. Egg wash.

6. Bake in a preheated oven 170'C for 15 minutes. 
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