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  • Sweet Purple Yam Hokkaido Twist Bread Recipe
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SWEET PURPLE YAM HOKKAIDO TWIST BREAD

  • Sweet Purple Yam Hokkaido Twist Bread Recipe

The May Daring Kitchen challenge was brought to us by the talented Tandy of Lavender & Lime, who used the technique to make a delicious looking sundried tomato and rosemary bread.

I completed the challenge on the same day we cooked Luxembourg and we were on a major savoury overload with our crazy Luxembourgish rieslingpaschteit (that's pork pies shaped like submarines to the non initiated) so we needed something sweet to balance it out.  I love the Daring Kitchen technique challenges where you can experiment with your own recipes and this was a great excuse to crack out my Japanese Hokkaido bread dough (softest bread in the world ladies and gents).   I teamed it with the jar of sweet purple yam paste purchased from oriental treasure which I've been meaning to find a use for and left over pearl/nib sugar from the gaufres de chasse we cooked for Belgium week.   It was a real winner, the violet filling oozing out looked absolutely stunning, they tasted divine and were gone before they had a chance to cool.

Full disclosure, I have posted these under Japan because of the hokkaido element, but other than that they're not strictly Japanese.

Makes Dulcie's List   Makes Cosmin's List
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ingredients

TANGZHONG
  •  45g strong bread flour
  •  185g water
BREAD DOUGH
  •  190g full fat milk heated to lukewarm temperature
  •  14g dried yeast
  •  70g sugar
  •  1 medium  egg
  •  85g butter, grated
  •  540g strong bread flour
  •  1.5tsp salt
filling
  •  340g purple yam spread
TO GLAZE
  •  1 egg beaten

METHOD

TANGZHONG
  1. Add the flour to a small saucepan and slowly pour in the water, whisking all the while until it is fully incorporated and smooth.
  2. Heat over medium, whisking continually until it thickens and leaves traces when you drizzle it over the mixture.
  3. Remove from the heat, transfer to a bowl and place clingfilm/saran wrap directly on top of the liquid to prevent  a skin from forming.  Leave to cool to lukewarm temperature.
BREAD DOUGH
  1. In a jug, stir together the yeast, a teaspoon of the sugar and the warm milk, cover and leave in a warm draft free spot for the yeast to activate.
  2. Add the egg to the yeast mix and stir.
  3. In a large bowl mix together the flour, salt and butter.
  4. make a well in the centre and pour in the yeast mixture together with the tangzhong.
  5. Stir from the inside out, gradually incorporating the wet into the dry.  Once a dough begins to form, turn out on to a work surface and knead with your hands for approximately 15 minutes until you have a smooth glossy dough.
  6. Transfer to a clean bowl, cover and leave for 60 minutes in a warm draft free spot until doubled in size.
  7. Punch the air out of your dough and divide into 12 equal sized pieces, roll each into a ball.
  8. Preheat the oven to 175°c.
assembly
  • Roll each ball into a rectangle approximately 12cm by 18cm and spread generously with purple yam spread.
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  • Roll up into a sausage ...like you would a swiss roll.
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  • Slice down the centre of the roll and fan out slightly being careful to leave the last layer of dough on the bottom intact.
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  • Twist and bring the two ends together to form a circle.  Cover and allow to rise for 30 minutes.  Sprinkle with pearl/nib sugar and then bake for 25 minutes until golden.
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  • I am so going to try and make small ones next time. Thanks for a great recipe 🙂