Sweet Potato Pecan Buns (Dan Lepard)

Yes, Dan Lepard again...I am still learning a lot from his recipes :)

Dan makes it so easy here, from the beginning to end. I found myself barely kneading at all.:)
All ingredients blended in so well.....just perfect.

super moist, soft fluffy buns.

Recipe: Dan Lepard (The Guardian
Ingredient

My kids love it so much.

400g sweet potato, peeled
375ml boiling milk
75g unsalted butter
2 oranges, zest finely grated, plus 125ml juice
30g caster sugar
7g sachet fast-action yeast
1kg extra strong flour
2 tsp salt
A little oil, for kneading


For the filling:
150g shelled pecans
150g brown sugar
2 tsp cinnamon
2 tsp cornflour
Melted butter, to finish

Rather sticky dough to work with.. 

quite tricky for me to roll it up as the dough is rather sticky

Method
1.  Grate sweet potato into a bowl, pour on the boiling milk. Add butter in pieces, then the zest, juice and sugar.  Stir, leave until barely warm, then stir in yeast, flour and salt.  Mix everything to a soft dough. Cover the bowl and leave for 10 minutes. Lightly knead the dough on an oiled surface for 10 seconds, return to the bowl. Cover and leave for an hour, do one or two more light kneads in that time.

2.  Lightly flour the working surface, roll dough out to about 1 cm thick. Finely grind pecans, sugar, cinnamon and cornflour, spread this mix over the dough, drizzle with a little melted butter.

3. Roll dough into a tight scroll, slice into 12 wheels, sit them 3 by 4 on a large tray with parchment paper.

4.  Let it rise for 1 hour, bake at pre-heated oven at 200C (180C fan assisted)/390F/gas mark 6 for about 30 minutes, until golden.

Note: I used steam bake method, meaning a pan filled with hot water is placed at the bottom of the oven.

the caramelised part is yum!