yeasted

How to Make Purple Sweet Potato Steamed Buns (Healthy Vegan Recipe!)

bread flour ((480

instant yeast

granulated sugar (, read notes** for substitutes)

salt

tsp baking powder

purple sweet potato ((285 g), about 2 medium cooked sweet potatoes***)

water

Tbsp apple cider vinegar potatoes

olive oil

500 g PURPLE SWEET POTATO FILLING

Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.

Stir in the apple cider vinegar to the water, and add to the dry ingredients - along with the mashed purple sweet potatoes.

Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.

Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the sweet potatoes, as well as the humidity and temperature of the kitchen.

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

Cover and let rise until doubled, about 60-90 minutes****

When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.

Wrap the dough pieces around the prepared filling, and place them on a piece of parchment square, or a sheet of steamer paper.

Cover and let rise for 20-30 minutes.

Meanwhile, boil water and prepare the steamer

Transfer the buns to the steaming pan and steam the buns for 15 minutes

Enjoy!

Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day.  For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.

The Best Ever Cottage Cheese Cinnamon Rolls Recipe (So Fluffy!)

Tbsp sugar

low fat small curd cottage cheese ((12 oz / 340 grams))

water ((118 g), or milk of choice)

Tbsp brown sugar

cinnamon powder

sugar

Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.

Add the cottage cheese and water

Start to knead the dough at a low setting (speed 2), and add water. Note: More water or flour may be needed depending on the protein content of the flour, the water content in the cottage cheese, as well as the humidity and temperature of the kitchen. If adding additional water or flour, be sure to add one tablespoon at a time, just until the dry ingredients are no longer visible.

Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly sticky, but still a stretchy-supple dough.

Let rise until doubled, about 60-90 minutes**

While the dough rises, prepare the filling by mixing the filling ingredients. Set aside.

When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.

Spray, brush or sprinkle water or almond milk onto the surface of the dough. Note: the surface just needs to be wet enough for the sugar mixture to stick.

Spread the filling mixture over the dough

Starting from the end, shape the dough into a roll. Pinch the seams to seal.

Use a string or dental floss to cut the rolled up dough into individual rolls. Note: For wider, dome-shaped rolls like the ones in the photos, cut log into 16 rolls and arrange them 1 inch apart on a half-sized (8&quot;x13&quot;) sheet pan. For regular tall cinnamon rolls with straight sides, divide into 12 rolls and use a 9&quot; x 12&quot; rectangular pan or a quarter sheet pan, and space them half-inch apart so that they&#039;re almost touching.

Line the baking pan with parchment paper.

Place the individual rolls on a parchment-lined baking pan, swirl side up, and about 3/4 inches apart

Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C

Bake the rolls for 15-20 minutes until golden brown

Sift powdered sugar on top once the rolls have cooled to room temperature.

Note: You can store these rolls, well wrapped, at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)

Avocado Yeast Bread

bread flour (480 g) (sifted and leveled*)

Tbsp sugar**

tsp salt

avocados

lemon juice

Tbsp water (, more if needed)

Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt. Set aside.

In a separate bowl, mash the avocados with lemon juice, then add to the dry ingredients

Start to knead the dough at a low setting (speed 2) for about a minute

If there are still dry ingredients remaining, add water one tablespoon at a time* until there are no dry ingredients remaining.*I used 2 Tbsp of water, but more or less may be needed depending on the protein content of the flour, the water content in the avocados, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.

Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Cover and let rise until doubled, about 60-90 minutes***

Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.

Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.

Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C

Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).

Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.

Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.

You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days.  For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

We need more recipes like this!  My avo weighs  240 only so added 1 extra egg and 1 tbsp milk, 1 pack of milk powder as kids love milky taste. Baked at 180 degrees 30 minutes and viola golden brown bread for breakkie tomorrow . Thanks!!!!

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