Taiwanese Taro Bread

Instructions

1. Prepare the taro filling
   Steam the peeled and diced taro for 15-20 minutes until soft. While still warm, mash the taro until smooth. Add butter, condensed milk, and sugar. Mix until well combined, then let cool completely.
2. Prepare the dough
   In a large bowl, combine bread flour, sugar, yeast, and salt. Gradually add warm milk and egg, mixing until incorporated. Add the softened butter and knead until the dough becomes smooth and elastic, about 10-15 minutes by hand or 7-8 minutes with a stand mixer.
3. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the bread
   Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a disc. Place about 1-2 tablespoons of taro filling in the center of each disc. Pinch the edges together to seal the filling inside, then place seam-side down on a parchment-lined baking sheet.
5. Second rise
   Cover the shaped buns with a damp cloth and let them rise for another 30-45 minutes until puffy.
6. Bake the bread
   Preheat the oven to 350°F (175°C). Brush the tops of the buns with egg wash. Bake for 20-25 minutes until golden brown. If the tops are browning too quickly, cover with aluminum foil.
7. Cool and serve
   Remove from oven and transfer to a wire rack to cool for 10 minutes. Serve warm for the best flavor and texture, or store in an airtight container for up to 3 days.