Sweet Potato Cheese Bread by @videokuemanis

55 min

2 servings

🥔

200 g

Purple sweet potato

🥛

77 ml

Milk

🍯

45 g

Honey

🥛

Sweetened condensed milk

🧀

130 g

Mozzarella

🌾

90 g

High-protein wheat flour

🧂

0.5 g

Salt

🫗

30 ml

Cooking oil

🧈

10 g

Butter

  1. Peel
    • purple sweet potato

    Peel and mash the 200 g purple sweet potato until smooth.

  2. Stir
    • milk

    Stir in 22 ml milk to make the sweet potato filling soft and spreadable.

  3. Grate
    • mozzarella cheese

    Grate the 125 g mozzarella cheese if it is not already grated.

  4. Combine
    • high-protein wheat flour
    • salt
    • cooking oil

    Combine the 90 g flour, 0.5 g salt, and 30 ml cooking oil in a clean bowl.

  5. Pour
    • milk

    Pour in the 55 ml milk and knead until the dough is smooth and elastic.

  6. Cover

    Cover the dough and let it rest for 30 minutes at room temperature.

  7. Divide

    Divide and roll the dough into three rounds, keeping each center thicker than its edges.

  8. Place
    • purple sweet potato
    • mozzarella cheese

    Place equal portions of purple sweet potato filling and mozzarella in the center of each round.

  9. Roll

    Seal each dough round tightly around the filling, then gently roll it into a flat stuffed bread.

  10. Heat
    • butter

    Heat a non-stick pan over low-medium heat and brush it with the 10 g butter.

  11. Cook

    Cook the breads for about 5 to 6 minutes per side until golden and cooked through.

  12. Cut
    • honey

    Cut the warm breads into pieces and serve with the 45 g honey for dipping.

Sweet Potato Cheese Bread by @videokuemanis

55 min

2 servings

🥔

200 g

Purple sweet potato

🥛

77 ml

Milk

🍯

45 g

Honey

🥛

Sweetened condensed milk

🧀

130 g

Mozzarella

🌾

90 g

High-protein wheat flour

🧂

0.5 g

Salt

🫗

30 ml

Cooking oil

🧈

10 g

Butter

Preparation Steps

  1. Step 1/12

    Peel and mash the 200 g purple sweet potato until smooth.

    🥔purple sweet potato
    🥔potato masher
    🥣mixing bowl

  2. Step 2/12

    Stir in 22 ml milk to make the sweet potato filling soft and spreadable.

    🥛milk
    🥣mixing bowl
    🥄measuring spoon

  3. Step 3/12

    Grate the 125 g mozzarella cheese if it is not already grated.

    🧀mozzarella cheese
    🧀grater
    🥣mixing bowl

  4. Step 4/12

    Combine the 90 g flour, 0.5 g salt, and 30 ml cooking oil in a clean bowl.

    🌾high-protein wheat flour
    🧂salt
    🫗cooking oil
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/12

    Pour in the 55 ml milk and knead until the dough is smooth and elastic.

    🥛milk
    🥣mixing bowl
    🥛measuring jug

  6. Step 6/12

    Cover the dough and let it rest for 30 minutes at room temperature.

    🥣mixing bowl

  7. Step 7/12

    Divide and roll the dough into three rounds, keeping each center thicker than its edges.

    🥖rolling pin
    🔪knife

  8. Step 8/12

    Place equal portions of purple sweet potato filling and mozzarella in the center of each round.

    🥔purple sweet potato
    🧀mozzarella cheese
    🥣mixing bowl

  9. Step 9/12

    Seal each dough round tightly around the filling, then gently roll it into a flat stuffed bread.

    🥖rolling pin

  10. Step 10/12

    Heat a non-stick pan over low-medium heat and brush it with the 10 g butter.

    🧈butter
    🖌️pastry brush
    🥄spatula

  11. Step 11/12

    Cook the breads for about 5 to 6 minutes per side until golden and cooked through.

    🥄spatula

  12. Step 12/12

    Cut the warm breads into pieces and serve with the 45 g honey for dipping.

    🍯honey
    🔪knife

Composition

Ingredients

Types

Vegetables, Dairy, Sweeteners, Grains, Seasonings, Oils

Ingredients

Purple sweet potato, Milk, Honey, Sweetened condensed milk, Mozzarella, High-protein wheat flour, Salt, Cooking oil, Butter

Notes

Purple sweet potato (steamed and mashed for the filling), Milk (for the filling, adjust as needed, 1-2 tbsp), Honey (optional, added to the filling if desired, to taste, for dipping, or caramel sauce as alternative), Sweetened condensed milk (optional, added to the filling if desired), Mozzarella (grated), High-protein wheat flour (bread flour, for the dough), Salt (a pinch, for the dough), Cooking oil (for the dough), Butter (to taste, for pan-grilling)

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 51g, Fat: 15g, Fiber: 3g, Sugar: 12g

Nutritional Information

Minerals

Calcium: 210mg, Potassium: 360mg, Iron: 1.5mg, Sodium: 210mg

Vitamins

Vitamin A: 640µg, Vitamin C: 4mg, Vitamin B6: 0.25mg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, potato masher, measuring spoon, measuring jug, rolling pin, spatula, knife, grater, pastry brush

Appliances

Stove

Type

Type

Type Of Dish

Bread, Snack

Occasions

Breakfast, Afternoon snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian, Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Chewy, Soft, Gooey, Crisp exterior

Flavors

Sweet, Savory, Creamy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store in an airtight container,Reheat in a dry pan over low heat), freezer : 30 days (Wrap portions tightly,Thaw in the refrigerator before reheating)