Coffee bean infused milk and sweet potato dough was used for these fluffy spiced buns. They were really yummy smothered in a black treacle mascarpone cream.

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The sweet potato in the dough keeps these buns super soft. The filling has sweet potato with a hint of coffee. I enjoy the flavours together.

The perfect treat to enjoy on the weekend. You can make the dough the day before and let it prove over night in the fridge. The the next day take the dough out and prepare them and bake them.

Sweet potato coffee buns

Recipe by gd_support

Servings

servings

Ingredients

For the dough
175 ml whole milk plus more as needed
30g coffee beans (arabica whole beans)
140g cooked sweet potato puréed and chilled (see notes)
7g instant dry yeast
45g soft dark brown sugar
565g plain flour
5g salt
2 eggs
1 tsp vanilla bean paste
50g unsalted butter softened
For the filling
100g sweet potato purée
80g dark brown sugar
50g butter
1 tsp cinnamon
Seeds from cardamom pods finely ground
2 tbsp cold brew espresso
1 tsp vanilla
Pinch of salt
For frosting
250g Mascarpone
1- 2 tbsp black treacle or molasses
3 tbsp Honey or 75g powdered sugar to sweeten (use as much as you like until it’s sweet enough)
1 tsp milk

Directions

To make the dough
Prick the sweet potatoes (I used 4 medium sized) and either roast in a 180c oven for about 50 minutes until tender or microwave on full power for 16-17 minutes. Once ready immediately cut open to release the steam. Once cool enough to handle scoop out the filling and purée either with a masher or in a food processor. Leave to cool, Measure what you need for the recipe.
In a pan add the milk and coffee beans and bring to a gentle boil.
Remove from the heat and leave to infuse for 20 minutes.
Strain out the beans and measure the milk, add more milk to make it back to 175ml.
Add the flour, sugar salt and yeast into the bowl of a stand mixer fitted with a dough hook.
Then add the milk, eggs and vanilla bean paste and start mixing at a medium speed. Once the dough comes together add the butter a tbsp at a time. Mix until incorporated. Knead for 6-8 minutes, then tip out and stretch the dough by hand a few times to build up the gluten.
Place in an oiled bowl and cover and leave to rise for 1 hour 1-30 or until doubled in size. (You can make this the day before and let it rise in the fridge overnight if you wish)
For the filling and assembly
Add all the ingredients in a pan and mix together. Once the sugar has dissolved and the butter has melted, let it reduce for 5 minutes then remove from the heat and cool.
Once dough has risen roll out into a large rectangle. Spread on the filling and roll up into a tight log. Cut into 9 equal buns and place in a lined baking dish. Cover and leave to rise for 1 hour.
Preheat the oven to 180c 350f.
Bake the buns for 20-25 minutes until golden.
For frosting
For topping mix the mascarpone with the treacle and sweetener of your choice, I don’t like to give exact measurements for this as it’s up to your taste. I add a little sugar/ honey at a time until it tastes sweet enough. Add a pinch of salt and milk loosen and spread into buns.