C'est vraiment très bon. Tellement bon en fait, que j'en ai mangé la moitié sans m'en rendre compte :)
J'ai enlevé l'œuf de la recette car je n'ai pas compris s'il fallait le mettre dans la pâte ou sur la pâte.

Edit : après relecture de la recette, il faut appliquer l'œuf sur le pâton avant d'enfourner.

Ingredients

• 425g bread flour
• 1 tsp salt (6 g)
• 2.5 tsp instant yeast (7.5g)
• 50g sugar
• 60g whipping cream (can be replaced by plain yoghurt)
• 75g fresh milk
• 190g sweet potato, steamed and mashed with fork
• 1 egg (60g), at room temp
• 60g unsalted butter, softened, cut into cube

Instructions

1. Use BM or stand-mixer to knead until thin stretchable membrane.
2. Cover and proof for 60 min in a warm place or until doubled in volume (1st proofing).
3. Punch down to release gas, then rest for 10 min covered.
4. Divide the dough into 2 portions, roll up each dough as a swiss roll and place it in a greased 450g pullman tin (you will need 2 of such pullman tins as this will make 2 loaves). Cover and proof for 60 min in a warm place or until doubled in volume (2nd proofing).
5. Apply egg wash on top and bake in preheated oven at 180C for about 30 min.