Sweet Potato Condensed Milk Pull-Apart Bread
Sweet potato season means you should definitely eat sweet potatoes. Unlock the delicious way to prepare sweet potatoes: condensed milk sweet potato pull-apart bread 😋 The recipe is from Guangshen, and the taste is absolutely amazing! If you’ve got honey sweet potatoes, just bake them for a taste of happiness sizzling away haha 😄 Baked sweet potato recipe: https://www.xiachufang.com/recipe/104087331/ It's better to use hollow molds for a more beautiful appearance~ I used a 15cm, 6-inch hollow mold, but the dough didn’t fit entirely, so I made three additional cupcake-sized breads. A slightly larger hollow mold should fit the dough; just spread them evenly in a circle without overstuffing. Baking time varies depending on the mold. For the same dough, using a loaf mold requires extending the time to over forty minutes. Round-bottom molds also require more baking time compared to hollow molds. New purple sweet potato version 🍠 https://www.xiachufang.com/recipe/104126018/?group=share_title_a
Ingredients
Steps
Wash sweet potatoes, peel, and cut them into small pieces. Steam until cooked and cool for later use~
Add all ingredients except butter into the bread machine. Sweet potato chunks can go straight in. Start the kneading program~
After about 20 minutes, add the butter~
Knead until a thin film appears~
Ferment until doubled in size; poke with your finger to see if it doesn’t shrink back or bounce back~
Melt condensed milk and butter over hot water to make condensed milk filling~
Deflate the fermented dough and roll it into a rectangular shape~
Brush condensed milk filling on the surface, leaving some to brush on after secondary fermentation; cut it evenly into four strips~
Stack the four layers on top of each other~
Cut vertically into seven or eight portions~
Stand the pieces upright in a 6-inch chimney mold and make three smaller cupcake-sized breads. Cover with plastic wrap and allow to ferment in the oven or a large steamer~
After fermentation, brush with condensed milk filling. Preheat the oven to 180°C~
Sprinkle cranberries or almond slices~
Bake in the oven at 170°C for 20-25 minutes or until done. Cooling removes the mold, then sprinkle anti-moisture powdered sugar~ Since I made three smaller cupcake-sized buns, the baking time was shorter than putting all the dough in the mold. Adjust baking time as needed~