Sweet Potato Brioche
Servings
Ingredients
- 1/2 cup warm water
- 2 1/2 tablespoon instant dry yeast
- 1 egg
- 1 1/8 cup bread flour
- 1/3 cup granulated sugar
- 3 eggs
- 2 teaspoon salt
- 4 cup bread flour
- 1 cup or 1 medium sweet potato cooked, see above note
- 1 cup or two sticks parve margarine
Instructions
- *For this recipe you will need one cup or one medium size sweet potato. Cut into pieces, boil until soft and tender. Drain the pieces from the water and let them cool.
- For the Sponge:
- In a kitchen aid fitted with the paddle attachment mix the water, yeast, egg, and flour together to form a sponge and allow it to double in size, approximately 30 minutes.
- Mix the sponge, sugar, eggs, salt, flour, and sweet potato on medium to high speed. Stop the machine every couple minutes to scrape down the sides of the bowl and the paddle. The dough should be smooth and satiny. The final dough should completely come away from the sides. Dropping the machine to low speed, break up the margarine with your hands and slowly drop it in. As the margarine is incorporated increase the speed to medium and mix until there are no lumps of margarine. Scrape the dough out of the bowl using a plastic spatula or dough scraper.
- Place into a zip lock bag and put in the refrigerator for at least 2 hours.
- Generously spread flour onto a countertop and spill the dough out onto the counter. Without overworking the dough, roll it into a ball. Cut the ball into eight pieces and roll each piece into a small ball. Spray or grease two 8×4 loaf pans. Place four balls in each pan, cover and let rise for 30 minutes.
- When the dough has doubled in size, brush with egg wash and bake in a preheated 425 degree oven for 15 minutes. Lower the oven to 350 degrees and brush more egg wash on the dough. Bake for another 15 minutes. The crust should be a dark golden brown. Wait for the brioche to completely cool before unmolding.
155 grams of flour for the sponge and 500 grams of flour in the 2nd addition of flour. Post a picture of what you made!
Turned out great. I put white gravy over them and had for breakfast, absolutly wonderful. The only minor thing wrong is there is no weight measurements on the flour.
Thanks for posting Val! I love your idea for baking the potato and especially keeping all the nutrients from the potato in the bread and not in the water!
Brilliant recipe as always! Just wanted to add (since you asked me to) that I bake my sweet potatoes in the oven while I’m getting started on everything else, and once they cool, they slip right out of the skins. It’s just one less pot to wash. Plus, no nutrients lost in the water. Microwaving works, too.
OK. That’s it. Why can’t you be my neighbor? I’m coming over there to eat some Brioche with you and your sons. I’m hopping on the next Concorde to Israel. See you in 3 hours. YUM!
Yes, usually a brioche is fermented over night in the refrigerator, this recipe can be finished in a couple hours…
Just want to verify: 2 1/2 TABLESPOONS instant dry yeast seems like an awful lot. Should it be 2 1/2 TEASPONS?