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Süßkartoffel-Rosinenbrötchen
Elle

Sweet Potato Raisin Buns

5 from 1 vote
These raisin buns are naturally sweetened and made with cooked, mashed sweet potato. A nutritious, delicious alternative to the classic.
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Prep Time 2 hours 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 9
Course: Snack
Cuisine: Baking
Calories: 105

Ingredients
  

  • 1 large sweet potato, (450 g), reserving 280 g cooked flesh
  • 60 ml lukewarm milk (I use unsweetened soy milk)
  • 1 teaspoon honey
  • 7 g package instant dry yeast
  • 2 tablespoons butter, 30 g, melted
  • 2 egg yolks M, room temperature (egg white reserved)
  • 1/2 teaspoon sea salt
  • 350 g flour (Type 1050)
  • 100 g sultanas
  • Olive oil
  • Cumin seeds or Sesame seeds, to garnish (optional)

Instructions
 

  1. Preheat oven to 425ºF / 200°C. Prick 1 large sweet potato multiple times with a fork and place on a baking sheet. Bake until tender, 45 to 50 minutes. (Alternatively, microwave on HIGH until tender, about 10 minutes.) Let cool for 10 minutes, then peel and discard the skin. You will need 280 g of the flesh for this recipe; reserve any extra for another use (see tips below).
  2. In a small bowl, add the lukewarm milk and whisk in the yeast and honey. Let proof until yeast is active and foamy, about 5 minutes.
  3. Meanwhile, in the bowl of a stand mixer (Küchenmaschine), beat the cooked sweet potato until mashed, then add the melted butter and egg yolk. Mix on medium speed until well combined and creamy.
  4. Add the yeast mixture and flour to the bowl and mix to form a dry, shaggy dough. Add the raisins and switch to the dough hook. Mix until a soft and sticky dough comes together, about 1 minute (it shouldn't be sticking to the sides of the bowl, but is still slightly sticky. If the dough is too wet, add a little more flour).
  5. Transfer the dough to a greased bowl and slide the dough to one side and turn it upside down so the now-exposed top is greased (alternatively, brush the exposed dough with a little olive oil). Cover with a clean kitchen towel and set in a warm corner of the kitchen to rise (1-2 hours depending on temperature/time of year).
  6. Transfer the dough to floured surface, form into a slightly flattened circle and divide into 9 equal pieces (see pictures).
  7. Knead and roll each piece into a ball. Transfer to baking sheet, cover and let rise again (1-2 hours).
  8. Preheat the oven to 375°F / 190°C (170° fan-assisted).
  9. Brush the buns with the reserved egg white, sprinkle with cumin seeds or sesame seeds (if desired) and bake for 15-17 minutes, until golden brown.
  10. Allow to cool slightly before serving. Enjoy!

Nutrition

Calories: 105kcal

Notes

  • The sweet potato dough can also be prepared the day before. Once you have made the dough and let it rise the first time, it can also be stored in the fridge overnight before forming the sweet potato rolls and doing the second rise.
  • Alternatively, bake the sweet potato the night before, if storing in the fridge bring to room temperature before use. The volume shrinks when baking, so choose a large sweet potato to yield enough flesh after baked (at least 450 g).
  • Fans of cumin can also be added to the dough. Just add 1/2 teaspoon along with the flour.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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