Jamie is the founder of Jamie’s Farm, an award-winning granola company based in New York. Her love for food started early in high school while working at a 3 Michelin star restaurant and cooking for her friends and family. When she’s not working on her granola business, she enjoys food photography and developing recipes.
a little bit about the recipe
These soft, swirled rolls combine the subtle flavor of purple sweet potato with the deep richness of black cocoa. Perfect for a unique, indulgent treat that’s as beautiful as it is delicious.
SPECIAL EQUIPMENT:
Stand mixer with paddle and dough hook attachments, Rolling pin
ACTIVE: 45m
INACTIVE: 2h 30m
TOTAL: 2h 75m
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directions
For the Black Cocoa Sugar
Mix 1 ⅛ cups of warm water with 2 cups of all-purpose flour and ¼ tsp of instant dry yeast using a fork. Set aside for 20 minutes.
For the Purple Sweet Potato Dough
In a stand mixer with the paddle attachment, mix the cold unsalted butter with ¼ cup of all-purpose flour on low speed. Increase to medium and beat until thick and creamy. Set the butter aside at room temperature.
Make the Dough:
In the stand mixer bowl, switch to the dough hook attachment. Add the flour/yeast/water mixture, 2 ½ cups of all-purpose flour, light brown sugar, salt, ½ tbsp instant dry yeast, purple sweet potato powder, and warm milk. Knead the dough on low speed initially, then increase to medium-high and knead for 5 minutes. The dough should pull away from the sides of the bowl.
Roll & Shape the Dough:
Dust your work surface generously with flour, then transfer the dough onto it. Dust the top of the dough with more flour, and shape it into a 33“ x 10” rectangle. Roll the dough lengthwise into a 33“ x 10” rectangle. Smooth the black cocoa butter into an even layer across the dough.
Using a dough scraper, lift one side and fold the dough 5 times over itself, resulting in a roll that’s about 6” x 10”. Turn the dough 90 degrees to the right.
Roll the dough out again lengthwise to 33” and fold 5 times again from one side to the other.
Rest the Dough:
Cover the dough with plastic wrap and let it rest for about an hour.
For the Black Cocoa Butter
To Bake the Buns:
Preheat the oven to 400°F.
Roll the dough on a floured surface into an 18” x 10” rectangle. Sprinkle 1 cup of the black cocoa sugar over the top, then roll the sheet lengthwise into an 18” log.
Using a serrated knife, slice the dough into 3” wide segments to make 6 rolls.
Place the rolls into a ceramic baking pan, cover loosely with plastic wrap, and let them proof for 30 minutes until puffy.
Bake in the preheated oven for 30 minutes until golden brown and puffed. Let cool completely.
Finish and Serve:
Dust the remaining black cocoa sugar over the cooled rolls and serve.
expiry
3 days
tips
Allow the cold butter and warm milk to come to room temperature before using for better mixing and texture.
Don’t skip the resting times; they allow the dough to relax and rise, contributing to a lighter texture.
