This recipe is for six buns, but I have to warn you, you might want to double or triple the amount. After all the time you spend for proofing the dough, as soon as you remove the little buns from the oven, they are long gone. At least at my house…
225 g sweet potato, peeled and cooked
250 g flour
25 g brown sugar
3 g dried yeast
15 g brown rice flour
100 ml rice milk (or other plant milk)
20 ml of olive oil
For the chocolate centre:
2 tablespoon cocoa powder
1 tablespoon rice syrup
1. Mash the sweet potatoes with a fork and divide into two portions. You’ll need 125 g for the dought, that rest will make the chocolate centre.
2. Stiff the flour into a bowl then add all the ingredients. Work on the dough until it’s smooth and shiny. (it will be relatively soft)
3. Proof it until doubles the size. Divide into 6, roll them into small buns.
4. For the chocolate paste, mix the remaining sweet potato with the cocoa powder, and rice syrup then put aside.
5. Flatten them out with your hand and scoop some chocolate paste to the middle. Close the dough and gently shape into small buns.
6. Place them to a baking tray, brush over some olive oil and rest for another 30 minutes.
7. Preheat the oven for 170 C degree. Sprinkle some icing sugar to the top of the buns and bake them for 15-17 minutes.