Sweet Potato Custard Bread

• Rest_dough bread dough for 1 hour
• Rest_dough shaped buns for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 250 g milk
• 42 g sugar
• 2 egg yolks
• 20 g cornstarch
• 4 g butter
• 200 g mashed/puréed sweet potato
• 4 g vanilla
• 68 g warm water
• 2 g yeast
• 132 g bread flour
• 5 g milk powder
• 11 g sugar
• 1 g salt
• 12 g cocoa powder (dark, unsweetened)
• 16 g egg
• 13 g butter (softened)
• 10 g white chocolate chips
• 2 g cocoa powder
• Colorful star-shaped sprinkles

1. 1In a small saucepan, combine 250g milk, 42g sugar, 2 egg yolks, 20g cornstarch, 4g butter, and 200g mashed sweet potato, then whisk continuously until well combined, heated, and thickened into a creamy, pale yellow custard.
2. 2Stir in 4g vanilla, whisk until smooth and thick, then set aside the custard to cool completely.
3. 3Pour 68g warm water into a small bowl, sprinkle 2g yeast over it, and stir with a fork until dissolved.
4. 4In a stand mixer bowl, combine 132g bread flour, 5g milk powder, 11g sugar, 1g salt, and 12g cocoa powder, then briefly mix.
5. 5Add the activated yeast mixture and 16g whisked egg to the dry ingredients, then knead with a dough hook for approximately 10 minutes until a cohesive, dark black ball forms.
6. 6Incorporate 13g softened butter into the dough and continue kneading until the butter is fully absorbed, and the dough is smooth and elastic.
7. 7Place the dough ball into a clean bowl, cover, and allow it to rise in a warm place for 1 hour until significantly expanded, then gently punch it down.
8. 8Transfer the dough to a flat surface, press lightly, cut into 8 equal portions, and roll each into a smooth, round ball.
9. 9Arrange the dough balls on a lined baking sheet, cover loosely, and let them rise for another 1 hour until larger and puffier.
10. 10Preheat the oven to 375°F (190°C), brush the tops of the risen buns with egg wash, and bake for 12 minutes until fully cooked.
11. 11Remove baked buns from the oven and allow them to cool completely on a wire rack.
12. 12Melt 10g white chocolate, pipe small circles onto parchment paper, and freeze for 5 minutes to firm up.
13. 13Add 2g cocoa powder to the remaining melted white chocolate to create dark chocolate paste, then dab small dots in the center of the firm white chocolate circles to form pupils.
14. 14Poke a hole into the side of each cooled bun, pipe sweet potato custard generously into each bun, and pipe two small custard dots on top for eye positioning.
15. 15Carefully place the pre-made white chocolate eyes onto each custard dot and sprinkle colorful star-shaped sprinkles over the buns.

These instructions are our analysis of the original video. Watch on YouTube →