Purple Sweet Potato Kaya Buns

I made a batch of bread buns for our breakfast and for my girl to bring to school for her snack. I added purple sweet potato to the bun and had kaya as fillings to the buns. Simply love the sight of purplish pink buns!

Purple sweet potato is one of my favourite addition to my bakes as I love its colour, unique aroma and nutritional benefits. These buns are really soft and fluffy. Plus the kaya filling also gives them the extra moistness...it's definitely a great breakfast and afternoon treat to have!!

Purple Sweet Potato Kaya Buns

makes 9 buns

Ingredients:

For the Bread Dough

150g Purple Sweet Potato, steamed and mashed (make sure to drain away any excess water before mashing)

200g Milk (Reduce if mashed purple sweet potato is too wet or the dough will be too wet and sticky to handle. Otherwise, this amount will yield a dough that is easy to handle as purple sweet potato tends to be drier as compared to mashed pumpkin)

300g Bread flour

45g Sugar

1 tsp Salt

1 tsp Instant yeast

15g Unsalted butter

For the Filling and Decoration

A bottle of kaya for the filling (either homemade or store bought)

Some pumpkin seeds for decoration

Method:

For the Bread Dough 

1. Remove purple sweet potato skin. Steam purple sweet potato for about 15 minutes or until sweet potato becomes soft. Pour away excess water and mash sweet potato with a fork while still hot. Weigh out 150g of the mashed purple sweet potato. 

2. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

3. Make the selection for 'Pasta Dough' setting on your breadmaker.

(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

4. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

5. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

6. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

7. Let the breadmaker do the rest.

8. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 9 portions.

9. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun

10. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and scoop a spoonful of kaya in the middle, wrap and seal. Put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

11. Spray some water onto the buns and decorate the buns with some pumpkin seeds.

12. Bake in preheated oven at 200ºC for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

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