Hot Dog in Sweet Potato Buns

For the Sweet Potato Buns:

Ingredients

Dry Ingredients:

600gr Flour

100gr Sugar (30gr for savoury)

7gr salt

Yeast

Wet Ingredients:

200gr sweet potato boiled and mashed

200gr milk

Tangzhong:

200gr Water

40gr Flour

Make the tangzhong paste by cooking the water and flour on the stove, stirring constantly until it thickens. Cover with plastic wrap and freeze for 30mins to bring to room temperature.

Add mid-kneading:

60gr butter

Method

Mix the dry ingredients

Add in the wet ingredients. Knead for 1 minute and then add the room temp butter. Only knead for 5 minutes.

The dough will be stringy and not easy to handle. You can leave the boiled potato in the fridge for a day and let it come to room temp before use. This way the dough will be easier to handle.

Let the dough proof until double (1-2h)

Punch the dough and divide to 100gr dough balls.

Roll each dough ball into a rectangle with a rolling pin, fold one long side to the middle and the other side on top.

Shape into a log

Transfer to baking pan lined with parchment paper and let proof for 40 minutes.

Apply egg wash:

1 egg yolk

15gr water

Bake until golden (~25 minutes)

For the Hot Dog Assembly I used:

2 tsp of Mayonaise

Caramelized onions

Sausage of choice

Honey-mustard Sauce (1 part Honey : 2 parts Mustard)

2 Fried Eggs

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