Name: Brioche de Pomme de Terre Douce (Sweet Potato Brioche)
Prep time: 3 h
Total time: 3 h
Yield: Makes 28 rolls or two 9-inch loaves
Cuisine: France
Ingredients: 12 grams (½ tablespoon) dry active yeast; 100 grams (3½ ounces) milk, at room temperature; 500 grams (1 pound, 1½ ounces) bread flour; 225 grams (8 ounces) sweet potato purée; Egg wash; 100 grams (3½ ounces) bread flour; 180 grams (6⅓ ounces) cold, tempered butter; 4 large eggs, at room temperature; 60 grams (2 ounces) sugar; Butter for greasing bowl; 14 grams (2 teaspoons) salt

Preparation info

Makes
28
rolls or two 9 inch loaves

Difficulty
Medium
Ready in
3 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

For the sponge

100 grams (3½ ounces) milk, at room temperature
12 grams (

Method

Prepare your mise en place.

Combine the milk and yeast with the flour in the bowl of a standing electric mixer fitted with the paddle attachment. Beat on low speed until a sponge forms. Remove the bowl from the mixer, cover with plastic film, and let rise for 10 to 15 minutes.

Fit the mixer with the dough hook.

Return the bowl to the standing mixer. Add the eggs,