Pastries and dough-based dishes
Kumara, a staple sweet potato in New Zealand and Māori cuisine, is boiled, mashed, and folded into the dough for these buns, with chili adding a kick. The long rise gives the dough time to become light, so this is not a recipe to rush.
Boil and mash the kumara, then let it cool completely.
Dissolve the yeast in the warm milk and let it foam for 5 minutes.
Knead together the flour, salt, melted butter, cooled kumara mash, chili, and yeast mixture until smooth. Cover and let rise for 45 minutes.
Shape the dough into six buns and bake in a preheated 200°C / 390°F oven for 20 minutes, until golden on top.
Add the kumara mash to the dough only after it has cooled completely, not while warm; warm mash can kill the yeast and prevent the dough from rising. Allergens: contains wheat (gluten) and milk.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.