Filling:
1 can of sweetened condensed milk
1 package of grated coconut (100g)
1 tablespoon of unsalted butter.
Dough:
1 packet of active dry yeast for bread
1/2 cup of warm milk
1/2 cup of lukewarm water
1/2 cup of all-purpose flour and 2 tablespoons of cornstarch
6 cups of all-purpose flour
3 large sweet potatoes
1 tablespoon of unsalted butter
2 eggs
Cinnamon to taste.
Topping:
50g of milk chocolate chips
1 cup of heavy cream
Filling:
1 can of sweetened condensed milk
1 package of grated coconut (100g)
1 tablespoon of unsalted butter.
Dough:
1 packet of active dry yeast for bread
1/2 cup of warm milk
1/2 cup of lukewarm water
1/2 cup of all-purpose flour and 2 tablespoons of cornstarch
6 cups of all-purpose flour
3 large sweet potatoes
1 tablespoon of unsalted butter
2 eggs
Cinnamon to taste.
Topping:
50g of milk chocolate chips
1 cup of heavy cream
Filling:
Combine the sweetened condensed milk, grated coconut, and unsalted butter in a saucepan over low heat, stirring constantly, until it forms a soft caramelize mixture. Reserve
Dough:
Dissolve the yeast in the warm milk mixed with lukewarm water
Add 2 tablespoons of cornstarch and 1 cup of all-purpose flour to form a soft dough
Cover with plastic wrap and let it rise until it has doubled in volume
Boil the sweet potatoes, drain, and mash with a fork
Add the remaining cornstarch, unsalted butter, and eggs beaten lightly
Mix in the yeast dough, mix well, and add the rest of the flour to form a soft dough that falls apart when touched
If needed, add more flour
Knead for 5 minutes
Roll out the dough on a floured surface, sprinkle with cinnamon, and spread the cold filling
Roll up like a croissant and let it rise for 30 minutes
Bake in a preheated oven until golden brown
Topping:
Melt the chocolate and heavy cream together and place over the baked rolls.
