Sweet potato buns

Ingredients for 12 servings:

• 600 g sweet potatoes
• 500 g flour
• 100 ml water, lukewarm
• 50 ml milk
• 2 eggs
• 35 g honey
• 40 g butter, room temperature
• 1 cube of fresh yeast
• Cinnamon
• n. B. Salt for the cooking water, + 5 g for the dough
• nutmeg
• sesame
• Black cumin
• 1 egg(s)
• 2 tbsp milk
• 2 liters of water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Set aside one egg, sesame seeds, and the black cumin seeds for the final touch to the buns. First, make the sweet potato mash. Peel the sweet potatoes and cut them into small pieces. Place them on a baking sheet lined with baking paper and season with a little salt, a little cinnamon, and nutmeg. Bake for about 60 minutes at 160°C (top/bottom heat), until the potatoes are soft and can be mashed with a fork. Mash the sweet potatoes and chill. 300g of the prepared sweet potato mash will be needed later for the dough. Once the sweet potato mash has cooled, place the remaining dough ingredients in a bowl and knead with a food processor or by hand until a smooth dough forms. Cover and let rise in a warm place for one hour, until the dough has roughly doubled in size. I always use an oven preheated to 40°C (104°F), which I then turn off. Then place the dough on a floured work surface and cut off about 85g of dough per bun. Form it into a round ball in the palms of your hands. Place it in a silicone bun mold (this ensures all the buns are the same size, perfect for the patties in my press). You can of course also press it onto a baking sheet into a disc about 8 cm in diameter. Let the dough pieces rise on the baking sheet for another 60 minutes in a warm place. After the proving time, whisk an egg with 2 tablespoons of milk and 2 tablespoons of water and gently brush the buns with it. Be careful, the mixture must not be too cold, otherwise the buns will collapse! Optionally, sprinkle with black sesame seeds or black cumin for a nice look. Bake the buns in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 15 minutes, until the tops are golden brown. Then let them cool on a wire rack. If available, bake with a burst of steam or add a bowl of water to the oven. Makes about 12 buns. Simply freeze any leftover buns and then retoast them.