Soft and Fluffy Purple Sweet Potato Buns Recipe

If you’re looking for a beautiful, delicious, and unique treat to make at home, these soft and fluffy purple sweet potato buns are the perfect choice. They’re perfect for breakfast, snacks, or even a light meal.

I’ve probably mentioned countless times how much my family loves buns. They freeze really well, so on busy mornings, I just take a few out, steam them for a few minutes, and serve them with a cup of black sesame soup or soy milk. It makes for a quick and satisfying breakfast.

I’ve shared a Purple Sweet Potato Mantou recipe before, which features a lovely combination of purple sweet potato dough and white dough, but without any filling.

In today’s recipe, we’re incorporating a smooth purple sweet potato paste filling. This version of the paste is simpler, but if you’re looking for a more flavorful option, be sure to check out my complete Purple Sweet Potato Paste recipe.

One of the best things about making these buns is that once you’ve mastered the dough, you can customize them with a variety of fillings.

Here are a few ideas:

• Black Sesame Paste
• Winter Melon Paste
• Taro Paste
• Red Bean Paste

If you’re wondering how to wrap the buns, I’ve created a tutorial, “How To Fold Bao,” complete with a short video that provides a step-by-step guide.

I’m confident you’ll be able to wrap buns beautifully after watching it.

For this recipe, I used a tool to create a shape similar to my walnut buns. If you don’t have the tool, no worries—just shape them by hand, and they’ll still turn out delicious!

Ingredients:

For the Filling:

• 100g purple sweet potato mash
• 15ml milk
• 1 tbsp sugar

For the Dough:

• 100g purple sweet potato mash
• 100g warm water
• 300g all-purpose flour
• 3g yeast
• 10g sugar

Instructions:

1. Prepare the Purple Sweet Potato Filling:

• Wash and peel 2-3 purple sweet potatoes. Thinly slice them to reduce steaming time.
• Steam the slices over high heat for 15-20 minutes, or until a fork easily pierces them.
• Take 100g of the steamed purple sweet potato and mash it with 1 tbsp sugar and 15ml milk. Mix until smooth and set aside for the filling.

2. Make the Dough:

• In a large mixing bowl, combine 100g of mashed purple sweet potato with 100g of warm water. Stir in 3g of yeast and 10g of sugar until dissolved.
• Gradually add 300g all-purpose flour and mix until the dough starts to form.
• Transfer the dough to a clean surface and knead for 5-10 minutes until smooth and elastic.

3. Shape the Buns:

• Roll the smooth dough into a long log. Divide the dough into 12 equal pieces, each weighing about 40g. Roll each piece into a ball.
• Take one piece and roll it out into a circle with a thicker center and thinner edges.
• Place 1 tbsp of the sweet potato filling in the center of the dough, then fold the edges over the filling, pinching them to seal tightly.
• Gently roll the filled dough into a smooth ball.

4. Proof the Buns:

• Place each shaped bun on a piece of parchment paper and arrange them on the steamer tray, leaving space between each bun. Add warm water to the steamer, and let the buns proof above the warm water for about 30 minutes. The buns will noticeably increase in size once fully proofed.

5. Steam the Buns:

• Remove the buns from the steamer. Bring the water in your steamer to a boil, then lower the heat to medium. Place the tray with the buns back into the steamer and steam them for 12 minutes.
• After steaming, turn off the heat and let the buns sit in the steamer for an additional 3 minutes before removing the lid to prevent them from collapsing.

Notes:

• Purple Sweet Potatoes: Make sure to steam the sweet potatoes until fully tender to ensure a smooth filling.
• Kneading: Knead the dough well to achieve a soft and smooth texture in the final buns.
• Sealing the Buns: Ensure the edges of the buns are tightly sealed to avoid the filling leaking during steaming.
• Proofing Time: Proofing may take longer in cooler environments, so ensure the buns have doubled in size before steaming.
• Resting After Steaming: Let the buns sit in the steamer for a few minutes after turning off the heat. This helps them keep their shape and avoid deflation.