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Purple Sweet Potato Nutella Buns

© 2023 |

© 2023 |

These purple sweet potato Nutella twisted buns are soft, sweet, fluffy and naturally purple. The purple sweet potato not only provides colour, but also helps keep the dough moist and make it light and airy. Besides Nutella, nut butter or homemade jam can be used to fill the buns too. Store these buns in a sealed container and eat within 2 or 3 days. They also freeze well!

  • 155 g Mashed purple sweet potato / or ube yam
  • 3 tbsp Unsalted butter
  • 185 ml Water, lukewarm
  • 1 tbsp Coconut sugar
  • 12 g Fresh yeast
  • 380 g Plain flour
  • Pinch of salt
  • 1 Large egg
  • 210-270 g Nutella
  • 1 Small egg, lightly beaten (for glaze)
  • 1 tbsp Almond slices
  1. Place the sweet potato on a steaming rack over simmering water, cover with a lid and steam for 30 minutes until softened. Mash with a fork until smooth. Weigh out 155 grams of the puree for the recipe. Save the rest for another use.
  2. While the mashed sweet potato is still warm, add in the butter and mix together until incorporated.
  3. Crumble the fresh yeast into the lukewarm water together with coconut sugar. Give it a stir and set aside for 5-10 minutes until it becomes foamy.
  4. In the bowl of your stand mixer fitted with a dough hook, add in flour, salt, egg, purple sweet potato puree and yeast mixture. Mix until the dough comes together. If the dough is too dry, add a little bit more milk, a teaspoon at a time. If too wet, add more flour, a tablespoon at a time. Knead until the dough is smooth and comes off from the sides of mixing bowl.
  5. Shape the dough into a ball and place it in a lightly oiled mixing bowl. Cover and place in a warm spot to proof until double in size, 1-2 hours.
  6. Turn out the dough onto a lightly floured work surface and punch down the dough. Divide and shape the dough into 7-9 balls.
  7. Lightly flatten each dough ball. Place 30 grams of Nutella into the centre. Gather the dough up around the filling. With the seam side up, roll the dough into an oval. Fold the dough over and make 3-4 cuts, then fold the dough back and stretch the oval a bit longer (15-18cm) and make a simple knot.
  8. Cover with a clean kitchen towel and proof for 45-60 minutes until almost double in size. Brush the surface with the beaten egg and sprinkle some almond slices over.
  9. Preheat the oven to 180C/350F. Bake the buns in the middle of the hot oven for 20 minutes until beautifully golden.

© 2023 |

© 2023 |


Whats Cookin Italian Style Cuisine 30/3/23 22:37

Wow what a pretty sweet treat and we love Nutella

Lola Martínez 30/3/23 22:41

Que bollos más preciosos y no me puedo imaginar nada más rico, son jugosos y sabrosos.
Un beso

roentare 30/3/23 23:44

This is so gorgeous! What a great desert!

Brian 31/3/23 00:23

Those look quite good and they are very pretty!

Norma2 31/3/23 00:26

Angie, those scones look so appetizing. The addition of sweet potato or potato to yeast doughs makes them have a better crumb since it contains 2.1% protein, which is soluble and available for assimilation by yeast.

Ben | Havocinthekitchen 31/3/23 03:15

Another terrific recipe! I've never had anything sweet with sweet potatoes (so cannot really fully imagine the flavour / texture), but at least I can appreciate the beauty :) And oh well, these buns look gorgeous - splendid brown colour from the outside and such a lovely purple hue from the inside!

Citu 31/3/23 03:57

Gracias por la receta. Te mando un beso.

Raymund 31/3/23 11:18

These purple sweet potato Nutella twisted buns sound delicious! I love the natural purple color and like me I also used mashed sweet potato to keep the dough moist and light.

Eva Taylor 31/3/23 13:17

What a beautiful bun, I love that they are purple! They are perfect for Easter.

2pots2cook 31/3/23 13:36

This is lovely idea. The only dough I make using purple potatoes is for gnocchi. Must try this one!

DEZMOND 31/3/23 14:20

Very lovely and colourful, bet they were fun to knead and weave and bake. I actually made oats and chia buns made in a pan today for breaky!

Federica Simoni 31/3/23 15:09

wow ma sono stupendi😍😍😍😍😍


Madre mía, Angie! Qué exquisitez! Nunca he comido nada dulce con batata, pero no dejaré de prepararlos. Besos 😘

David 31/3/23 19:06

Angie, Very attractive buns! I've never had any bread related product made with either sweet potatoes or Nutella. Until we traveled to Great Britain, Australia and New Zealand, I'd never heard of Nutella. It has become more popular here in the USA and you can find it in the grocery stores. Take Care, Big Daddy Dave

Christine 31/3/23 20:18

My nephew would love this, anything sweet potato!

Graciela Bacino 31/3/23 20:30

Se ve delicioso Angie!
Gracias por traernos siempre tanta exquisitez!
Te deseo bonito fin de semana!!
Fraterno abrazo!!

Happy Retiree's Kitchen 1/4/23 07:38

I haven't seen purple sweet potatoes for a long time, they look fantastic in the buns. Lovely recipe and photos Angie.

Medeja 1/4/23 09:52

they are beautiful in every way! both color and the twist :)

Nancy Chan 1/4/23 10:58

I sure would love to try one. Looks beautiful and I am sure it tastes great.

eileeninmd 1/4/23 11:40

These look yummy! I like the Nutella too, a great recipe. Have a happy day!

My name is Erika. 2/4/23 02:48

These look amazing. And I love how you used sweet potato too. Happy April!

Mbul Kecil 2/4/23 18:51

cute snack....i like purple sweet potato but usualy eat them as boiled sweet potato...

this recipe give me a new idea about sweet potato...thank you Angie...

foodtravelandwine 3/4/23 01:29

They are beautiful and delicious too!!...What a great combination of flavors!....What an interesting post of a beautiful country!....beautiful pictures!.....Abrazotes, Marcela

Anonymous 3/4/23 04:17

Judee from Gluten Free A-Z : You had me at the Nutella- Such a delicious sounding bun

Sherry's Pickings 5/4/23 08:47

how very fascinating and interesting and pretty Angie. Such a great idea and great photos.


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