Sweet Potato Bun🔗

Inspired by the sweet potato slider we recently had at The Dabney, I gave this brioche spinoff a go by simply adding leftover baked sweet potato to the normal brioche dough. The bun at the restaurant is buttery, pillowy and slightly sweet. The buttery taste, well, as you'd guess, is from very generous butter in the dough as well as used during toasting. The pillowy texture is a natural outcome of such very enriched dough full of fat. The sweetness is pleasantly boosted by sweet potato flavor. Though I guess additional sugar is still added. My default brioche dough is not as enriched as most of the recipes, i.e. lower fat percentage. Also, I normally use oil instead of butter just for convenience. I use the normal percentage of sweet potato to flour ratio. The rough ingredient weight and baker percentage are

• Flour 600g, 100%
• Egg 60g, 10%
• Oil 30g, 5%
• Milk 270g, 45%
• Sweet Potato 150g, 25%

The above amount yields 8 buns/rolls each weighs about 130g.

Veg Hot Dog🔗

Homemade Sweet Potato Roll, Meatless Farm Bratwursts, Cottage Mustard Spread¹, Sprouts, Creamy Pesto²

Impossible Burger🔗

Bottom Up: Homemade Sweet Potato Bun, Mayo Mustard Spread³ (Bottom Bun), Heirloom Tomato / Fried Egg, Cheddar Gruyere, 3oz Impossible Burger patty, American Cheese, Sprouts, Creamy Pesto² (Top Bun), Cheese Curds

Tomato🔗

Egg🔗

¹ Honey Dijon Mustard, Cottage Cheese

² Spinach, Walnut, Cottage Cheese, Olive Oil

³ Honey Dijon Mustard, Mayo