As Americans share casseroles or baked goods, it turns out that the Chinese show the same care by spontaneously giving away house grown vegetables. Every fall my house is thus constantly filled with luffa squash (they’re delicious and make excellent sponges!!), bitter melon, and chives. My favorite this year were a huge bag of purple sweet potatoes, which were so purple it made me believe that they injected food coloring! As such, I have been baking a lot of purple sweet potato things starting from this!
No knead purple sweet potato hokkaido milk bread! It’s much easier to make than to say haha. Adapted from my no knead hokkiado bread recipe, this bread is slightly more delicate, soft, and cloud-like. It rises a little less because the purple sweet potato puree but makes up for it with its sticky, moist interior. Also IT’S SUCH A PRETTY PURPLE.
I’m completely obsessed.
Note: I had a little trouble making the purple sweet potato puree because my blender constantly leaks and the food processor works as well as my brain when I’m running on two hours of sleep. So I stewed thin slices of the sweet potato in milk for ~30 minutes while constantly smashing the little bits along the side of the pan, which resulted in a mixture kinda like the tangzhong in the original recipe (makes sense since sweet potato is mostly starch anyways and starch is what makes the tangzhong so thick and work so well). I kinda liked the adorable speckled unpureed bits that made its way into the bread so I didn’t strain the mixture. Of course, there are other ways to make the puree (like actually puree-ing a roasted purple sweet potato) so it’s up to you how you do it!
Also, I had so much fun with the last video that I made another to show how you shape this!
No Knead Purple Sweet Potato Hokkiado Milk Bread
- 1 purple sweet potato
- 2-3 cups milk
- 1/4 cup sweetened condensed milk
- 2 tsp yeast
- 1 tsp salt
- 2 1/4 cup flour
- 1/4 cup butter melted
- 1 egg
Peel and cut the purple sweet potato into thin slices and throw into a pot of milk (~1 c) over medium heat. Cook until the sweet potato is completely broken down and the mixture is very thick. Big bubbles should splatter dangerously when you stop stirring. Add more milk during the process if needed. (There will probably still be chunks of sweet potato left) Let cool until around room temperature or a little warmer.
In another large bowl, dissolve the yeast in 1/2 cup lukewarm milk. Add the sweetened condensed milk, egg, butter, sweet potato mixture, and flour. Mix until combined. Cover and place in the refrigerator for 12-24 hrs.
On a floured surface, split the dough into 3 equally sized portions. Roll one into a long rectangle-ish shape and then roll it up from the short end. Let it rest for 5 minutes. Take it and roll it into a rectangle again and roll it up from the short end. Place in a 9 by 5 bread pan.
Repeat with the other 3 pieces of dough.
Let the bread rise for 1.5 - 2 hours, or until roughly doubled.
Preheat the oven to 425 F.
Whisk the egg for the egg wash and brush it onto the bread. Bake for 10 minutes.
Lower the oven temperature to 350 F and bake for 30 minutes. You may need to cover the loaf with aluminum foil to prevent it from getting too dark.
Let the bread cool before eating (or not... :P)