My homemade chestnut kinton is made without mizuame (starch syrup), and is sufficiently sweet from sweet potatoes and candied chestnut. It's a reduced-sugar version.
Add the ingredients from the bread flour to the salt to a bowl and let sit (keep the salt and the yeast seperate). Add in the lukewarm water, pouring it on top of the yeast, and knead.
During the process, add in the butter as well and knead it in. Cover with a wet cloth and a plastic bag, and proof. Let the dough rise to approximately 2 times its original size.
Punch down the dough to release the gas, round off, and divide into 3 equal portions. Cover with a wet cloth, and let rest for 10 minutes.
Punch down the dough again. Wrap in the kinton, and shape it into a potato. Place the seam side down, cover with a wet cloth, place into a plastic bag, and proof. It's good to go once the dough doubles in size.
This time, I tried poking in holes with a toothpick (so that it kind of looks like a potato). Coat with an egg wash if you like, and bake at 180°C for 13 minutes, then it is done.
The left is glazed but the right is not.
The listed quantities yield 3 'potatoes' this size.
Maybe they'll look real if you put then in a bag?
I also tried with this apple sweet potato cream (Recipe ID: 988790). Fill each bread with 60 - 70 g of filling.
Story Behind this Recipe
I had just half a serving of kinton leftover, so I made this.
It seemed like it'd be okay to add in more kinton, but it would make the bread heavy, so I kept it on the light side. Adjust the quantity to your preference.