INGREDIENTS
500 g / 4 x 250 ml cake flour
2 x 10 g sachets instant yeast
100 g / 125 ml sugar
7 ml salt
2 ml bicarbonate of soda
125 ml lukewarm water
250 ml buttermilk
250 ml cooked sweet potato, mashed
1 egg, lightly beaten
60 ml Clover Mooi River Butter, melted
± 250 g / 500ml extra cake flour
Filling
175 ml Clover Mooi River Butter, melted
400 g / 500 ml light brown sugar
100 g / 250 ml pecan nuts, chopped
30 ml ground cinnamon
Glaze
200 g / 250 ml light brown sugar
75 ml golden syrup
60 ml Clover Mooi River Butter
125 ml Clover Fresh Cream
5 ml vanilla essence
Method
Combine the cake flour, yeast, sugar, salt and bicarbonate of soda in a mixing bowl.
Add the water, buttermilk, sweet potato, egg and butter and mix well.
Add a sufficient amount of extra flour to make a soft kneadable dough.
Turn out the dough onto a floured surface and knead for 4 – 5 minutes until smooth and elastic.
Return to the bowl, cover and allow to rise in a mildly warm spot until doubled.
Mix together all t he ingredients for the filling and set aside.
To prepare the glaze, heat the sugar, syrup and butter in a small heavy based saucepan.
Bring to the boil and remove from heat.
Stir in the cream and vanilla and set aside.
Punch down the dough and roll out on a lightly floured surface into a 30 x 20 cm rectangle.
Spread the filling over the dough in an even layer, leaving a 1 cm border around the edges.
Roll up Swiss Roll-style and cut into 3 cm thick slices.
Grease a rectangular baking tin (30 x 20 cm) with butter and place the slices, cut-side down and slightly apart onto the tin.
Allow to rise until doubled.
Preheat the oven to 180°C while the buns are rising.
Place the risen buns into the oven and bake for 12 minutes or until risen and firm but not browned.
Remove from the oven and pour over about 2/3 of the glaze.
Return the buns to the oven and bake 8 – 10 minutes more or until the buns are nicely browned and a skewer comes out clean when inserted.
Remove from the oven and pour over the remaining glaze.
Allow to stand until the glaze is absorbed.
Remove from the tin and serve warm or allow to coo l completely before wrapping in cling wrap or storing in an airtight container.
CLOVER INGREDIENTS USED IN THIS RECIPE
