BAYONA'S SWEET POTATO BRIOCHE
"This recipe was adapted from one I found in the Jackson, Mississippi, Junior League cookbook, Come on In! We have served them at Bayona forever, and they go fast. The sweet potato gives these rolls a beautiful color and rich, moist texture."
1 envelope active dry yeast
1 teaspoon sugar plus 2 tablespoons sugar, divided use
1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes)
5 eggs plus 1 beaten egg
1/4 cup whole milk
3 1/2 cups flour
1 teaspoon salt
1/2 pound (2 sticks) cold butter, cut into small pieces
In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water.
Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute. Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time. Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size.
Close your hands into fists and gently punch down the dough to release air pockets and reduce its size. Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.
WHEN READY TO SHAPE AND BAKE:
Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9x5-inch loaf pan, or individual molds (such as buttered muffin tins). Allow the dough to rise at room temperature until doubled.
Meanwhile, preheat the oven to 400 degrees F.
Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick.
Bake for 10 minutes, then lower the temperature to 325 degrees F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls. Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.
Makes about 20 rolls, 1 brioche, or 1 (9x5-inch) loaf pan
Source: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe
"This recipe was adapted from one I found in the Jackson, Mississippi, Junior League cookbook, Come on In! We have served them at Bayona forever, and they go fast. The sweet potato gives these rolls a beautiful color and rich, moist texture."
1 envelope active dry yeast
1 teaspoon sugar plus 2 tablespoons sugar, divided use
1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes)
5 eggs plus 1 beaten egg
1/4 cup whole milk
3 1/2 cups flour
1 teaspoon salt
1/2 pound (2 sticks) cold butter, cut into small pieces
In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water.
Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute. Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time. Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size.
Close your hands into fists and gently punch down the dough to release air pockets and reduce its size. Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.
WHEN READY TO SHAPE AND BAKE:
Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9x5-inch loaf pan, or individual molds (such as buttered muffin tins). Allow the dough to rise at room temperature until doubled.
Meanwhile, preheat the oven to 400 degrees F.
Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick.
Bake for 10 minutes, then lower the temperature to 325 degrees F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls. Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.
Makes about 20 rolls, 1 brioche, or 1 (9x5-inch) loaf pan
Source: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe
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