Fluffy pull-apart purple sweet potato milk bread buns 🍞💗 This recipe is dairy- free & vegan-friendly 🌱 _ Ingredients Tangzhong 25g bread flour 60 ml (¼  cup) plant milk 60 ml (¼ cup )water _ Add water, plant milk and flour to a small saucepan and whisk until smooth. Cook over medium low heat and stir with a wooden spoon until thick. Transfer to a small bowl. Cover with plastic wrap and gently press it against the surface of the tangzhong. Let cool. _ Sweet potato buns Dry
350 g (2 3/4 cups) bread flour 1 tbsp purple sweet potato powder 1 tbsp coconut milk powder 50 g (1/4 cup) sugar 2 tsp active dry yeast or 1,5 tsp instant yeast Wet tangzhong from above 1 tsp salt 130 ml (½ cup+ 1 tbsp ) plant milk 50g vegan butter, at room temperature _ Instructions If you’re using active dry yeast, please heat milk until lukewarm, add in yeast and proof for 5-10 minutes. You should see a thick layer of foam, indicating the yeast is active. In the bowl of a stand mixer whisk bread flour, coconut milk powder, sweet potato powder, sugar and instant yeast (if using). Add in soy milk (or yeast + milk mixture), salt and tangzhong. Mix on medium-high. Add in chunks of vegan butter until smooth. Continue mixing on medium-high for about 15-20 minutes, until elastic and smooth. Turn out into a greased bowl. Cover and let rise in a warm place until doubled in size, around 1-2 hours, depending on how warm your kitchen is. Turn onto a working surface. Divide into 16 portions and work the edges down so that there is a smooth round surface. Place on a parchment paper covered pan and then cover loosely with plastic wrap. Rest another hour, until doubled again. (Or refrigerate overnight). Preheat oven to 175C/ 350F. Brush buns with some soy milk and sprinkle sesame seeds. Bake for 20-25 minutes, until golden brown!Enjoy! . . . . . . #REPOST @foodie.yuki . . . . . . #veganbaking #veganbakery #veganbun #sweetpotato #sweetpotatoes #veganinspiration #veganbaker #veganideas #vegandishes #feedfeedvegan #vegansofig #vegancommunity #theveganescape