Purple Sweet Potato Monkey Bread

this is such a great bake..

that goes well with plain tea for breakfast or a tea break!

also it was so fun to make..

& it looks as pretty as any cake.

Makes one nine inch round bread

Ingredients

Bread

-          200g purple sweet potato, steamed and mashed

-          250g bread flour

-          50g multigrain flour

-          1.5 teaspoon instant yeast

-          50g sugar

-          ½ teaspoon salt

-          150ml low fat milk

-          50g softened butter

Topping

-          1 cup sliced almonds

-          ¼ cup granulated brown sugar

-          1/8 cup butter, melted 

Methods

1. Grease a 9-inch springform pan. If yours does not have a hole in the middle, place a round baking tin in the middle and grease it as well.
2. Mix the mashed purple sweet potato, bread flour, multigrain flour, instant yeast, sugar, salt and low fat milk in a bowl until a soft dough forms.
3. On a floured surface, knead the sticky dough a little before kneading in the softened butter .
4. Continue kneading for 15 minutes until you get an elastic and smooth dough.

If dough is sticky, add some flour. If dough is too dry, add a little more milk.

5. Cover with a damp cloth and allow the dough to proof for 1 hour in a relatively warm area.
6. Punch down the dough in the middle and knead slightly, before dividing it into 30 small balls.
7. Mix the almond and brown sugar in a plate.
8. Dip each ball into the melted butter and then coat with almond sugar mixture.
9. Arrange the coated dough balls in the pan and cover with damp cloth for 45 minutes.
10. Halfway through proofing, preheat oven to 190dc.
11. Bake the bread for 35 minutes. Once done, allow to cool completely on wire rack.

How was it?

it is really fun to make and delicious - slightly crisp on the outside and soft on the inside with a buttery nutty taste. when it is baking in the oven, your home will smell like baked croissants, lovely!

Recipe adapted from

Peng’s Kitchen & BREAD by Ingram and Shapter (pg 224 monkey bread)