Korean Sweet Potato Bread

Instructions

1. Prepare the sweet potato filling
   Steam the peeled and cubed sweet potatoes for 15-20 minutes until completely tender. Transfer to a bowl and mash until smooth. Add sweetened condensed milk, honey, and vanilla extract. Mix well and refrigerate for at least 15 minutes to firm up.
2. Make the dough
   In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, softened butter, and 1 egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic.
3. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Shape the bread
   Punch down the dough and divide into 8-10 equal pieces. Flatten each piece into a circle about 4 inches in diameter. Place 1-2 tablespoons of the sweet potato filling in the center of each circle. Bring the edges up and pinch to seal completely. Shape into sweet potato-like ovals and place on a parchment-lined baking sheet.
5. Second rise
   Cover the shaped breads with a damp cloth and let rise for another 30 minutes. Preheat the oven to 350°F (175°C).
6. Create the signature pattern
   Whisk the remaining egg with 2 tablespoons of heavy cream to make an egg wash. Brush each bread with egg wash. Using scissors or a sharp knife, make 3-4 small diagonal cuts on top of each bread to create the sweet potato skin texture.
7. Bake the bread
   Bake for 15-20 minutes until golden brown. If the tops brown too quickly, cover loosely with aluminum foil. Remove from the oven and let cool on a wire rack for 10 minutes before serving.