Thanks Benny, I hope you're doing well! Honestly the buns might've been better appreciated on their own, though the sandwich turned out pretty sublime. Add approximately 1 teaspoon of salt and place on the stove on a high heat. Top with smashed sweet potato and drizzle with Nutella. I realized that I never replied, though I did read your comments, I even showed my family! egg wash, (1 beaten egg plus 1 tablespoon water) Directions. To boil the sweet potato , place the whole sweet potato in a saucepan and cover with cold water. Hi Tortie-tabby I'm glad you liked my rendition, my dough was made using the following Tangzhong 18g flour and 83g milk  same procedure as for making a roux  bring to a simmer stiring vigorously and making sure it didn' t stick or burn in the pan  then i added 30g Sweet Potato that had been roasted the day before and as it had been in the fridge it cooled the tangzhong down nicely. I saw your whole wheat loaf post!! Nutritional Information Per Serve: Energy: 732kJ (175 Cal) | Protein: 3.0g | Total Fat: 8.9g | Saturated Fat: 4.7g | Carbohydrates: 20.5g | Sugars: 10.9g | Dietary Fiber: 0.7g | Sodium: 125mg, Brioche with Nutella®, smashed sweet potato & pretzels. Cook in pan for approximately 5 mins until the sweet potato begins to caramelise (starts to turn golden). Incorporate butter and salt into dough7. Cook slurry over med-low heat until it turns into a thick paste, 3-5 mins3. ③ Cut sweet potatoes in half and scoop the potato from skins while keeping them intact. Just realised that i had filed my workings for your dough and subsequently mine. I formulated this dough to give a yield of 750g  which would have been the size required for the banetton or tin that i had, that changed when the dough came through quite quickly and i used three smaller tins that i have. Strain and cut the sweet potato lengthways, then with a dessert spoon, scoop out the flesh. As good as it shall be when eaten plain, I imagine it would go well with teriyaki chicken and BBQ pulled pork too. As a footnote  I  went away with my cousin to his vineyard in the Great Southern Wine district here in Western Australia with the appropriate Covid 19 travel  clearance which was checked twice on the way down and once on the way back (660 klm round trip) and there was still one piece of the bun left and it was still nice and soft after almost a week! Once the water is boiling, adjust the heat so the water comes to a simmer. Mash sweet potato into the tangzhong, will help bring the temp down4. Your bun looks melt in the mouth delicious! Cook for approximately 15-30 mins or until a knife or skewer can be push through the flesh without resistance. Wow, I'm so happy to see this. The colour and softness of the crumb look amazing. Add approximately 1 teaspoon of salt and place on the stove on a high heat. This site is powered by Drupal. I decided to have a go at this one and was very pleased with the result, i didnt do any stretch and folds and mixed by hand on the bench and did it all in the same afternoon using fresh compressed yeast. I'm going to be making this recipe again soon, so your input will be really useful. I used these buns to make kimchi-brined chicken sandwiches from seriouseats. So very happy with the result and intend doing it again soon. Thank you! fragrant, but not browned, remove from heat and brush over Brioche mini rolls. Troubleshoot my walnut and date sourdough? Mix in honey, butter, egg and yolks, mashed sweet potatoes and salt. Add a tablespoon of butter/coconut oil to the pan then the sweet potato flesh with a pinch of sea salt. Your loaves look as beautiful as ever. The texture on the crumb of that bun is WONDERFUL! Whisk flour and milk in a saucepan until no lumps remain2. i combined the salt 7g  and 60g butter and added after the dough was developed. Bake at 375˚ for 1-2 minutes or until heated through. It looked amazing, I tried something similar once and it was a compete flop. Mash the potatoes with mascarpone, maple syrup, cinnamon, allspice, salt, pepper and garlic powder. The remaining ingredients  Flour 343g, sugar 20g, malt extract 20g, milk 100g, 1 egg (60g), compressed fresh yeast 11g were bought together  and allowed to sit for 30 minutes. Place dough into fridge to cold ferment for 12-72 hours9. Heat a non-stick pan or cast iron skillet to a medium hot heat. https://www.epicurious.com/recipes/food/views/basic-brioche-351237 I mixed this dough by hand on the bench and when the salt and butter were incorporated it developed silky smooth,  i put the dough into a bowl and did a couple of stretch and folds  and left it to bulk ferment, it had been my intention to  shape and cold retard overnight but the dough moved along so well and suprised me with its vigor so  i had time to bake it  well before bed time. https://www.tasteofhome.com/recipes/buttery-sweet-potato-casserole Autolyse dough for 20-30 mins, dough will be quite sticky6. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. 20 g cooked sweet potato250 g AP flour30 g sugar1 tbs ADY70 g milk1 large egg1/2 tsp salt (omit if using salted butter)40 g softened salted butter, 1. Great job and delicious write-up. Sprinkle a crushed pretzel on top to serve. Reduce heat to … If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. ( i think the dough would quite easily handle a bigger percentage of SP). Combine all ingredients except salt and butter, mix butter and salt together separately for easy incorporation later5. Unwrap sweet potato and cut in half lengthways, then with a dessert spoon, scoop out flesh. Unwrap sweet potato and cut in half lengthways, then with a dessert spoon, scoop out flesh. In a large bowl, dissolve yeast in warm water. Whisk flour and milk in a saucepan until no lumps remain 2. Let rise for 90-120 mins, or until doubled in size and puffy11. Your loaves look absolutely beautiful. 20 g cooked sweet potato 250 g AP flour 30 g sugar 1 tbs ADY 70 g milk 1 large egg 1/2 tsp salt (omit if using salted butter) 40 g softened salted butter. I hope you're happy with them, my recipe was a little loosely documented, so if you remember, let me know the details of your process and what else you changed. To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy! 1. I'm glad you liked my brioche! Walnut and date sourdough round 2, more feedback? Content posted by community members is their own. 3 sets of S&F between 30 min intervals8. To bake sweet potato, preheat oven to 180c. Steps. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Wrap sweet potato in its skin inside aluminium foil and place in the oven on a tray (in case some juice drips out, will save having to scrub your oven). No Worries i look forward to seeing your next post. Boy does that sandwich ever look inviting. Cook slurry over med-low heat until it … Cook for approximately 1 hour or until a knife or skewer can slide through without resistance. Once Thanks, I hope you're doing good back at home :) I see you're making lots of wonderful food as usual! Remove dough from fridge and divide immediately into 4/5 equal balls, shape them and place dough into a greased pan10. Toast the brioche until golden brown. To boil the sweet potato, place the whole sweet potato in a saucepan and cover with cold water. Love the sweet and savory combo! Lavender&Honey Levain with Salt Crusted Crust. Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo). i even got time to have a taste  after it cooled. 20% Rye and a lesson learned about proofing, Fougasse and a personal formula for weekend SD loaves, Flax and oatmeal soaker: revamping my entire process, Kalamata olive sourdough: question about crumb. Preheat oven to 350˚F12. Brush dough with egg wash and bake for 25-30 mins. The Fresh Loaf is not responsible for community member content. 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