Delicious Purple Sweet Potato Bread Recipe Using an Air Fryer

How to Make Purple Sweet Potato Bread

• 1

  Mix the bread dough

  Put 300gr of flour, 1 teaspoon of salt, 50gr of sugar, and 5gr of yeast into a bowl and mix well.

  Then add fresh milk and egg yolk into the flour mixture.

  Note: Keep the yeast and salt apart, do not pour them directly on each other. Salt will weaken the activity of the yeast when they come into direct contact.

  

  
• 2

  Knead the dough

  Use your hands to lightly knead the dough until it sticks together. Then start kneading using the Folding and Stretching technique.

  First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not down. Next, rotate the dough by 90 degrees and repeat the above two steps for 10 minutes.

  When the dough starts to become smooth, add 30g of unsalted butter, then repeat the kneading action for another 15 minutes until the dough forms a uniform, smooth, elastic mass.

  How to identify if the dough is ready:

  • The dough is soft and smooth, with good elasticity.
  • The dough does not stick to your hands: When you press it, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hand.
  • You can stretch the dough into a thin film without tearing.
  • Check the dough using the Windowpane test. Pinch off a piece of dough and stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is ready.

  

  

  

  
• 3

  Proofing the Dough

  Place the dough in a bowl, cover tightly with plastic wrap, and let it proof for about 60 minutes until the dough has doubled in size.

  Tip: You can check if the dough is properly proofed by pressing your finger deep into the dough. If the indentation remains, it’s ready.

  
• 4

  Making the Purple Sweet Potato Filling

  Wash the purple sweet potatoes and steam them until cooked, then use a blender to puree the sweet potatoes.

  Next, add the pureed sweet potatoes to a non-stick pan along with 50 grams of sugar and 20 grams of flour, and place it on the stove to cook over medium heat.

  Continue cooking until the sweet potatoes become sticky and form a non-sticky mass before turning off the heat.

  

  

  

  
• 5

  Rolling the dough and shaping the cake

  After 1 hour of the dough rising, take the dough out, knead it briefly, and divide it into 4-5 small portions.

  Flatten the dough slightly and place the sweet potato filling in the center, then roll it into a ball. Flatten the filled dough and elongate it, then use the tip of a knife to cut through the middle of the top dough layer, finally roll the cake back into a round shape.

  

  

  

  
• 6

  Baking the cake

  Brush a thin layer of egg over the cake before baking. Preheat the air fryer to 170 degrees Celsius for 10 minutes. Finally, place the cake in the fryer and bake for 15 minutes at 170 degrees Celsius, then flip it over and bake for an additional 5 minutes at 170 degrees Celsius until the cake is cooked.

  

  
• 7

  Finished Product

  So now we have a very soft and chewy sweet potato bread that is increasingly enjoyable without being overwhelming.