1 packet of active dry yeast (15g)
2 large sweet potatoes
1 tablespoon of sugar
4 tablespoons of butter
2 tablespoons of salt
4 cups of all-purpose flour.
Piping: 1 lightly beaten egg mixed with 1 tablespoon of water.
Dusting: 2 tablespoons of sesame seeds
1 packet of active dry yeast (15g)
2 large sweet potatoes
1 tablespoon of sugar
4 tablespoons of butter
2 tablespoons of salt
4 cups of all-purpose flour.
Piping: 1 lightly beaten egg mixed with 1 tablespoon of water.
Dusting: 2 tablespoons of sesame seeds
Cook the sweet potatoes in 2 inches of water
Reserve the water and sweet potatoes
In a bowl, mix the yeast with 1/4 cup of the cooking water from the sweet potatoes and sugar
Let it rest for 10 minutes
Squeeze out the sweet potatoes
In a mixing bowl, combine the remaining water, squeezed-out sweet potatoes, butter, yeast, and salt
Add 2 cups of all-purpose flour and mix well
Add the remaining flour and mix until smooth
Place on a floured surface, knead for 10 minutes, until elastic and soft
Shape into a ball, place in an ungreased bowl, cover, and let rise for 1 hour
Heat the oven to medium temperature
Divide the dough, roll out each portion, and cut into circles
Place on a greased baking sheet, leaving space between each piece
Bake for 25 minutes or until golden brown
