2/3 teaspoon ( see instructions in the direction below)
Egg (whole egg)
26 g (about 1/2)
Instant dry yeast
2/3 teaspoon (see instructions below)
To brush on the bread:
Black sesame seeds
Sweet potatoes filling (Refer to Recipe ID: 1259504)
Sweet potatoes (Annoh sweet potato is used in this recipe)
about 180 g
Light brown sugar (or white sugar)
2 or 3 drops
Make the sweet potato filling (paste) and divide it into 6 equal portions. Refer to Recipe ID: 1259504 (Step 1-4).
Add the ingredients for the dough in the bread maker pan according to the manual and press start.
The cycle setting may depend on the manufacture. Choose the setting that makes dough until the first rising and you will take it out at the end of the cycle to make different variations.
Once the cycle is done (or the 1st rising is done), take the dough out of the pan.
Weigh the dough, divide into 6 equal pieces and form them into rolls. If the whole dough weighs about 380 g, you will have 6 pieces of about 63 g of the dough each.
Cover the rolls with a wet towel to prevent them from drying out. Let sit for 10 minutes as is (this is called bench time).
Roll out the dough into about 10 x 20 cm rectangle. Spread the sweet potato filling onto half of the dough. Leave about 2 mm from the edge uncovered.
Fold the dough in half and make 2 slits lengthwise.
Twist the dough a few times. It's easier to hold onto one of the edges, and pick up the other edge to twist.
When you twist it, try shaping it so the sweet potato filling can be seen through the slits, so it will look pretty after baking.
Press the end down onto the parchment paper lined cookie sheet, so it does not untwist. Repeat the process to make 6 pieces.
Cover the dough with a damp cloth again at this step as well. Cover the dough with plastic wrap after placing it onto the cookie sheet.
Cover the dough with plastic wrap and place a damp towel on top of it, and let it rise at 40℃ for 15 minutes. Preheat the oven for rising the dough at 40℃ beforehand.
After letting the dough rise in the oven for 15 minutes, let rise 10-15 minutes more at room temperature. Since you will need to preheat to the oven to bake the dough, take the dough out from the oven and let it rise at room temperature.
Preheat the oven to 190℃. Once the dough is out from the oven, preheat the oven right away.
When the dough is puffed up and has doubled in size, the rising is done. If you are rising the dough at room temperature only, it should look the same.
Apply some egg wash on the surface with a brush, and sprinkle some on black sesame seeds.
Bake at 190℃ for about 14 minutes. The baking time should be between 12-14 minutes.
Check it at 12 minutes in the oven, and take them out when browned to your liking.
Once they are done baking, place them on a rack to cool and they are done!
If your bread maker is the kind that the dry yeast is added into the pan with the other ingredients, make sure to separate it from the salt.
2/3 of a teaspoon for the salt and the dry yeast is about 2 mm lower than the top edge of the teaspoon. It may appear to be about 3/4 of a teaspoon.
Annoh sweet potatoes are used in this recipe, and I recommend using them If you are using Annoh sweet potatoes, prepare them by either steaming or baking to cook them through.
Story Behind this Recipe
I wanted to eat a Danish pastry with the bountiful taste of Annoh sweet potato that I love. So I made this bread.
I used the "dough cycle" on a Panasonic (1 loaf) bread machine that I have. Bring the unsalted butter to room temperature before use. The proofing was done in a SHARP brand oven. Normally caster sugar is used for this recipe, but I substituted light brown sugar for it. Choose whichever you prefer.