I like sweet potato baking. It is quite similar with pumpkin baking. In japan, we cook sweet potato mostly as sweets. Oh, we cook sweet potato "tempura" (Japanese style fritter). I like to eat it with soy sauce.
"Kumara " is the word of Maori language, means sweet potato. "Maori " is the native of New Zealand. So here, in New Zealand, it is common to call it "Kumara".
"Uzumaki" is the spiral in Japanese. "Sweet potato spiral" I mixed it together.
Make sweet potato filling at first. I made it the day before, and put it in the fridge. I just mashed potatoes. If you want smooth texture, puree them by blender or food processor. You can add more sugar if you are sugar bee.
Kumara Uzuaki
Sweet potato filling
300g Sweet potato (cooked and peeled)
40g Sugar
20g Unsalted Butter
Dough
300g High grade flour
30g sugar
5g Salt
100cc Milk
85cc Water
5g Instant Yeast
20g Unsalted Butter
1. At first, make sweet potato filling. Steam up the sweet potato till it becomes soft. peal it, and while it is hot, mush them. Add sugar and butter, then combine well. If you want smooth texture, puree by blender or food processor when it get cool down.
2. Place flour, milk,water, yeast, sugar and salt in the bowl of a stand mixer. Mix for about 7 minutes. Add butter and mix for another 6minutes. The dough becomes very soft and extensible, elastic. It can be stretched a paper thin“windowpane” .
3. Transfer the dough to a covered container and ferment at warm room temperature (about 27℃) for 1.5 - 2 hours.
4. Pour the dough onto the floured counter, then deflate it, knead it briefly. Divide it into 10 pieces, and make them rough balls. Set them 15 minutes with cover.
5. Final shape.
B. Roll it over. Seal it tightly, then roll it and make it 25cm cylinder.
C. Cut it into half, but don't cut the one side of edge.
E & F. Make it spiral shape.
7. Bake them at 200℃ for 11～15 minutes.
8. Cool them down on a wired rack.
It is placed at Yeast spotting, here.
Wow.. another amazing spiral rolls. I certainly trying this recipe.
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