Sweet potato brioche
I used these buns to make kimchi-brined chicken sandwiches from seriouseats. Honestly the buns might've been better appreciated on their own, though the sandwich turned out pretty sublime.
Tangzhong
12 g flour
60 g milk
Dough
20 g cooked sweet potato
250 g AP flour
30 g sugar
1 tbs ADY
70 g milk
1 large egg
1/2 tsp salt (omit if using salted butter)
40 g softened salted butter
Steps
1. Whisk flour and milk in a saucepan until no lumps remain
2. Cook slurry over med-low heat until it turns into a thick paste, 3-5 mins
3. Mash sweet potato into the tangzhong, will help bring the temp down
4. Combine all ingredients except salt and butter, mix butter and salt together separately for easy incorporation later
5. Autolyse dough for 20-30 mins, dough will be quite sticky
6. Incorporate butter and salt into dough
7. 3 sets of S&F between 30 min intervals
8. Place dough into fridge to cold ferment for 12-72 hours
9. Remove dough from fridge and divide immediately into 4/5 equal balls, shape them and place dough into a greased pan
10. Let rise for 90-120 mins, or until doubled in size and puffy
11. Preheat oven to 350˚F
12. Brush dough with egg wash and bake for 25-30 mins