Pandan Sweet Potato Milk Bread (Halloween Version)

12 buns
2 hr

Halloween is approaching and if you haven’t think of what to make this coming weekend this post might be something that you are looking for! It is never too late to prepare your Halloween theme bakery or dessert, as you can always make them the day before on even in the morning if you are an early bird like me!

This bread recipe is super soft and fluffy, it made using Tangzhong (wateroux), my all time favourite bread making method. Tangzhong milk bread creates the most fluffiness and pillowy bread texture ever.

Pandan sweet potato milk bread is naturally vibrant green in colour with incorporation of fresh pandan juice. Check out PANDAN CHIFFON CAKE for more information about pandan and how to extract juice from pandan leaves.

These pandan mini buns are fill with creamy sweet potato filling. A spicy and a non spicy options so your little one could enjoy as well. This pandan sweet potato milk bread recipe make 2 ring loaves which equivalents to 12 standard buns size.

Pandan Sweet Potato Milk Bread (Halloween Version)
Recipe details
  • 12  buns
  • Prep time: 100 Minutes Cook time: 20 Minutes Total time: 2 hr
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  • 1/3 cup, 45g all purpose flour
  • 1 cup, 250ml milk
  • 4 1/2 cups, 612g bread flour
  • 1/4 cup, 4 tbsp milk powder
  • 1/2 cup, 110g dark brown sugar
  • 3/4 tsp salt
  • 4 tsp instant yeast
  • 2 large eggs
  • 1/2 cup, 113g softened unsalted butter
  • 1 cup tangzhong
  • 1 drop green colouring gel (optional)
  • 1/2 cup, 125ml milk
  • 1/2 cup, 125ml pandan juice
  • 2 1/2 cups sweet potatoes, cubed
  • 1 cup mashed sweet potato
  • 1/4 cup, 60ml coconut milk
  • 1 tsp chili powder
  • 1 tbsp curry powder
  • 1 small onion, finely chopped
  • 1 tbsp vegetable oil
  • 1 cup mashed sweet potato
  • 1 tsp vegetable oil
  • 1/2 cup dark chocolate melt
  • candy eyeballs
  • 1-2 tbsp liquid either milk or water
In a saucepan, whisk 1/3 cup of all purpose flour and 1 cup of milk until well combined. Cook on low heat with constant stirring for 3 minutes or until mixture is thickened. Transfer to a bowl and cover with plastic wrap touching the surface to prevent it from drying out and let it cool down to room temperature.
Steam cubed sweet potato for 15-20 minutes or until soft. Drain off excess water and mash until smooth using a masher. Divide equally into 2 separate bowls about 1 cup each.
Heat up 1 tbsp vegetable oil in a wok, add onion, curry powder and chilli powder sauté on low heat for 1-2 minute until onion is soft and you could smell the fragrance from the spice.
Add mashed sweet potato, coconut milk and salt. Cook on low heat for 1 minute until the liquid is thicken and evaporated. Transfer to a bowl and let’s cool down completely.
Add 1 tsp vegetable oil into the separate bowl of sweet potato and stir to combine. Roll them into 6 equal potato balls when they are warm to touch. Set aside while preparing the bread dough.
In a large bowl, combine dry ingredients and whisk well.
Add eggs, pandan juice, milk, green food colouring (if using) and all the dry ingredients. Turn on mixer on low speed and beat for 2 minutes until mixture comes together. Add tangzhong into the dough mixture and continue beat on low speed for 2 minutes.
Once tangzhong is fully incorporated, add softened butter and beat on low speed for a further 2 minutes until butter is dissolved then turn on high speed and beat for 12-15 minutes. Constantly stop the machine and scrap down the dough from the side of the mixer whenever required.
Beat until dough is smooth, shiny and elastic. Perform windowpane test. Cover with plastic wrap and rest for 1 hour at warm place or until dough is doubled in size.
Lightly flour your finger tip, poke a hole at the center of the dough, if the hole remain and doesn’t spring back, it is ready to go.
Transfer dough to the work station, punch down dough to let air bubbles out. Cut the dough in half and place one portion aside cover with plastic wrap to prevent it from drying out.
Roll out the first half of the dough into a rope and divide it into 8 equal portions. Roll each dough into a dough ball.
Use the roller to roll out the dough into a disc. Place the non-spicy sweet potato ball at the center of the dough. Gather the edges by first pleating counter clockwise and then twisting to seal securely. Repeat until you have 6 doughs with sweet potato filling. Place them into a greased round pan.
Roll the remaining 2 dough balls into a rope and cut into 7 pieces each for a total of 14 pieces. This part is to make the ear of the Halloween bun. (optional) Roll them into round ball. Place the ball at the edge of the pan sticking on top of the dough ball with filling one on each side. Cover with plastic wrap and let’s rest for one hour or until doubled in size.
Now make the spicy filling by rolling out the remaining half of the dough and divide them into 6 equal portions. Roll each dough into a disc and place the filling at the center of the dough. Gather the edges by first pleating counter clockwise and then twisting to seal securely. Repeat until you have 6 doughs with sweet potato filling. Place them into a greased round pan, cover with plastic wrap and let’s rest for an hour until doubled in size.
Preheat oven at 180°C at 30 minutes mark, once dough is ready brush with milk wash and bake for 20-22 minutes. Transfer bread to the countertop and let’s bread sit in the tin for 10 minutes before removing them out. Let’s cool down completely on the cooling rack.
When you are ready to decorate the cake, place 1/2 cup of dark chocolate melt in a bowl. Heat in the microwave for 30 seconds, stir with a spoon and place it back in the microwave and heat for another 30 seconds. Add a spoonful of water and mix it thoroughly. If needed, heat for another 20-30 seconds. Stir to mix well and check if you have the right consistency. If too thick, add 1 tbsp of water and stir.
Place melt chocolate in a piping bag with a round tip and decorate as you like. Top 2 candy eyeballs on each bun for monster eyes. Serve and enjoy!
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