Okinawan Sweet Potato Saint Genix

Ingredients

In this Okinawan adaptation of Brioche Saint Genix, the traditional French brioche dough is infused with the vibrant purple Okinawan sweet potatoes, adding a distinct flavor and color to the pastry. Additionally, the use of pearl sugar enhances the texture and sweetness of the dish, creating a delightful contrast to the soft and buttery brioche. We alse have the original recipe for Brioche Saint Genix, so you can check it out.

• 250g (8.8 oz) Okinawan sweet potatoes, cooked and mashed 250g (8.8 oz) Okinawan sweet potatoes, cooked and mashed
• 300g (10.6 oz) all-purpose flour 300g (10.6 oz) all-purpose flour
• 50g (1.8 oz) granulated sugar 50g (1.8 oz) granulated sugar
• 7g (0.25 oz) instant yeast 7g (0.25 oz) instant yeast
• 1/2 tsp salt 1/2 tsp salt
• 3 large eggs 3 large eggs
• 100g (3.5 oz) unsalted butter, softened 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) pearl sugar 100g (3.5 oz) pearl sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed Okinawan sweet potatoes, flour, granulated sugar, instant yeast, salt, and eggs. Mix until well combined.
2. 2.
   Gradually add the softened butter to the dough and knead until the dough becomes smooth and elastic.
3. 3.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Punch down the dough and divide it into small portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
6. 6.
   Sprinkle the pearl sugar generously over the dough balls, gently pressing them into the surface.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the pastries turn golden brown.
8. 8.
   Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Okinawan sweet potatoes — Make sure to cook the sweet potatoes until they are soft and easily mashable. This will ensure a smooth texture in the dough.

Tips & Tricks

• For an extra touch of sweetness, drizzle the baked pastries with a glaze made from powdered sugar and Okinawan purple sweet potato juice.
• If pearl sugar is not available, you can substitute it with coarse sugar crystals for a similar texture.
• Serve the Okinawan Sweet Potato Saint Genix warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• To enhance the flavor, you can add a pinch of cinnamon or nutmeg to the dough.
• These pastries are best enjoyed fresh on the day they are baked.

Serving advice

Serve the Okinawan Sweet Potato Saint Genix as a delightful breakfast pastry or as a sweet treat alongside a cup of Okinawan black tea.

Presentation advice

Arrange the Okinawan Sweet Potato Saint Genix on a platter, showcasing their golden-brown crust and vibrant purple interior. Dust them with powdered sugar for an elegant touch.