Taro Swirl Bread

5.0 from 8 reviews

Author: Anita Jacobson

Categories: Bread Vegetarian

Cuisines: Chinese

Ingredients: Vegetables

Prep Time: 1 hour

Cook Time: 30 mins

Total Time: 1 hour 30 mins

Serves: 8

Ingredients

• Filling
• 1 cup taro paste
• Bread dough
• 120 ml warm milk (38 Celsius or 100 Fahrenheit)
• 3 gram active dry yeast
• 10 gram sugar
• 300 gram bread flour (I use all-purpose flour)
• 20 gram sugar
• 2 gram salt
• 1 egg (about 60 gram), room temperature
• 30 gram unsalted butter, room temperature
• Egg wash (mix together)
• 1 egg
• 1 teaspoon milk/water

Instructions

• Bread dough
  1. Mix together warm milk with active dry yeast and 10 gram sugar. Set aside until foamy, about 10-15 minutes.
  2. Whisk together bread flour (or all purpose flour), sugar, and salt. Make a well, add egg and yeast solution. Knead until non-sticky and smooth. About 10-15 minutes. Add butter and knead again until dough is not oily, soft, smooth, and elastic. Another 10-15 minutes.
• Taro swirl bread
  1. Grease and flour an 9" cake pan.
  2. Divide bread dough into 8 portions.
  3. For each portion, roll into an oblong of about 3"x5". Spread 2 tablespoon taro paste to half the dough (lengthwise), leaving 0.5" of the edges uncovered. Fold the dough to encase the filling, pinching the edges lightly so the filling doesn't leak. Make 2 slits lengthwise. Grab each end with your hands, then gently twirl a couple of times, and connect the two ends to create a ring. Place the shaped dough onto the prepared pan.
  4. Repeat for another 7 portions.
  5. Cover the pan with a wet kitchen towel/saran plastic wrap. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
  6. Preheat oven to 180 Celsius (350 Fahrenheit).
  7. Brush the top of the dough liberally with egg wash, then bake in preheated oven until golden brown, about 20-25 minutes.