Sweet Potato Buns
Baker Cortlandt Matthews of Mighty Bread | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Dough:
558 grams bread flour
29 grams high-protein whole wheat flour
223 grams whole milk
106 grams whole egg
235 grams roasted sweet potato, skins removed
118 grams mature pasta madre
47 grams sugar
15 grams kosher salt
120 grams butter
To Assemble and Serve:
Egg wash
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flours, milk, egg, sweet potato, and pasta madre on low speed 5 minutes. Increase speed and mix additional 5 minutes. Add sugar, salt, and ⅓ of the butter. Mix 5 minutes, adding remaining butter in batches until fully incorporated. Transfer mixture to large nonreactive containers. Let proof 90 minutes, then divide into 120-gram portions. Proof additional 14 hours.
To Assemble and Serve:
Heat oven to 325°F. Brush Dough with egg wash. Bake 25 minutes or until golden brown. Let cool.
