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Purple Sweet Potato Soft Sourdough Buns Recipe

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These Purple Sweet Potato Soft Sourdough Buns are light, fluffy, and mildly sweetened with vibrant purple sweet potato for natural color and flavor. Made with a sweet stiff sourdough starter and enriched with butter and egg, these buns offer a beautifully soft crumb perfect for breakfast or snack. The recipe uses a combination of bread flour and mashed purple sweet potato to create a tender texture with a subtle sweetness, and an egg wash to give the buns a glossy golden finish.

Ingredients

Sweet Stiff Starter

  • 60g sourdough starter (100% Hydration), at its peak
  • 180g bread flour (Japan High Gluten Flour recommended)
  • 75g water
  • 30g organic brown sugar

Main Dough

  • 140g bread flour (Japan High Gluten Flour recommended)
  • 120g mashed purple sweet potato (from about 200g raw sweet potato)
  • All of the prepared sweet stiff starter
  • 10g brown sugar
  • 1 tsp salt
  • 60g - 80g milk (add 60g first, then adjust up to 80g depending on dough hydration)
  • 50g whisked egg (approximately from 1 large egg)
  • 35g butter

Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Prepare the Sweet Stiff Starter: In a mixing bowl, combine 60g of active sourdough starter with 180g bread flour, 75g water, and 30g brown sugar. Mix thoroughly until a stiff, dough-like starter forms. Cover the bowl and ferment at room temperature until it peaks and is bubbly, indicating it’s ready.
  2. Prepare the Purple Sweet Potato: Peel and steam or boil about 200g of purple sweet potato until soft. Mash it thoroughly to create a smooth puree. Allow it to cool before using in the dough.
  3. Make the Main Dough: In a large mixing bowl, combine 140g bread flour, the cooled mashed purple sweet potato, all of the sweet stiff starter, 10g brown sugar, and 1 tsp salt. Add 60g of milk initially and mix all ingredients together. Slowly add the whisked egg (50g) and continue mixing. Depending on dough hydration and texture, add the remaining milk up to 80g to achieve a soft but manageable dough.
  4. Add Butter and Knead: Incorporate 35g softened butter into the dough. Knead the dough thoroughly by hand or using a stand mixer with a dough hook until it becomes smooth, elastic, and slightly tacky but not sticky. This can take about 10-15 minutes.
  5. First Proofing: Cover the dough with plastic wrap or a damp cloth and let it rise at room temperature until doubled in size, approximately 3-4 hours depending on ambient temperature and starter strength.
  6. Shape Buns: Once the dough has doubled, divide it into equal portions suitable for filling an 8" square pan (typically 8-10 buns). Shape each portion into smooth balls and place them evenly spaced in the pan.
  7. Second Proofing: Cover the shaped buns and allow them to proof again until nearly doubled, about 1-2 hours. This step ensures the buns will be soft and airy after baking.
  8. Apply Egg Wash: Preheat the oven to 180°C (350°F). Prepare the egg wash by whisking 1 egg with 1 tablespoon of water. Gently brush the top of the proofed buns with the egg wash to achieve a glossy, golden crust when baked.
  9. Bake the Buns: Place the 8" square pan in the oven and bake for 25-30 minutes until the buns are golden brown and fully cooked through. The internal temperature should reach around 190°F (88°C) for doneness.
  10. Cool and Serve: Remove the buns from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature for the best texture and flavor.

Notes

  • Ensure the purple sweet potato is fully cooled before mixing into the dough to avoid affecting yeast activity and dough temperature.
  • Adjust milk quantity carefully; mashed sweet potatoes contribute moisture which can vary by their water content.
  • Use a high-gluten bread flour for best structure and chewiness.
  • The egg wash not only gives a shiny crust but also enhances color and flavor.
  • Proofing times vary depending on ambient temperature and starter activity; be patient for best results.
  • Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://recipethrive.com/purple-sweet-potato-soft-sourdough-buns-recipe/