HOME BAKING RECIPE || Purple Sweet Potato Hokkaido Milk Bread

We all love bread.

So when we came across this Purple Sweet Potato Hokkaido Milk Bread recipe, we were entranced by the beautiful colours and of course the light, fluffy texture! The best part about this recipe, other than the fact that bread is absolutely delicious, is that It’s plant-based, dairy-free, and vegan friendly. Yukiko Tanzi of foodie.yuki created this delightful pull-apart bread recipe that we can now all enjoy!

While we all love a mesmerizing pink hue to our Hokkaido bread, Yuki says that while she used purple sweet potato powder to make it pink and pretty, if you can’t find it, it’s totally fine to skip it and still get delicious bread!

Prep Time: 30 Mins

Cook time: 25 Mins

Rising Time: 2 Hrs 15 Mins

Ingredients for the bread starter (roux or Tangzhong)

• 25g / 2,5 tsp bread flour (0 type in Europe)

• 50ml / 3 tbsp water

• 50ml/ 3 tbsp oat milk

Ingredients

Wet ingredients

• 120 ml / 1/2 cup warm oat milk, at 55C / 110F degrees

• 50g / 1/4 cup vegan butter

Dry ingredients

• 9g / 2,5 tsp instant yeast

• 350g / 2 3/4 cups bread flour

• 16g / 2 tbsp coconut milk powder

• 65g / 1/3 cup light brown sugar

• 5g / 1 tsp pink salt

• 1 tbsp purple sweet potato powder (optional)

Instructions

Make the Roux

1. In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps.

2. Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken. The roux should have the consistency of a curd.

3. Remove from heat and let cool to room temperature.

Make the Dough

1. In a medium bowl, combine the dry ingredients.

2. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.

3. Add the butter one tablespoon at a time and wait until it’s fully incorporated before adding more.

4. Mix for another 5 - 7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic. using wet hands shape the dough into a ball.

5. Transfer to a greased bowl, cover, and let rise until doubled in size for 60 - 90 minutes.

6. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.

7. Roll each out to be 20x12 cm (8” X 5”) and then fold the short ends towards the center like folding a letter.

8. Flip it seal side down and roll the dough again. Flip it over again and starting on one of the shorter edges, roll up and then place in a greased 22x10cm (9” X 4”) pan.

9. Repeat with each piece of dough. Cover and let rise an additional 45 minutes.

10. Brush the loaf with oat milk and bake at 175°C (350°F) for about 24 - 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire cooling rack.

ABOUT YUKIKO TANZI

@foodie.yuki

My name is Yukiko Tanzi, I am 37 years old and I am a Food & Lifestyle blogger from Lugano, Switzerland.

I am passionate about cooking and photography and I develop healthy and vegan recipes.

I love desserts and pretty food!

I underwent a heart transplant at the age of 29 following a long illness.

Three years ago I created my Instagram page @ foodie.yuki not only to share my recipes and photos but also to inspire people not to give up and to face life with a positive attitude.

Thanks to my Instagram page, I had the opportunity to collaborate with various Brands, Magazines and internationally renowned personalities.

My recipes can also be found on the website www.foodieyuki.com

View fullsize