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For the sweet potato, score the skin lightly with a knife then roast in an oven at 200ºC for approx. 15-20 minutes.Once cooked, allow to cool to room temperature, then scoop out the flesh from the skins into a bowl and set aside.
In a seperate bowl, sift the strong white flour, salt, chilli powder and mixed spice. Add the butter and rub together with your fingers until a fine breadcrumb is formed.
In a third bowl, use a Russell Hobbs hand mixer to whisk the egg into the milk then add the cooked sweet potato and fresh chilli and stir in the yeast.
Make a well in the flour mixture from earlier then slowly pour the liquid mixture into it. Attach the dough hooks to the hand mixer and mix the two together until a sticky dough is formed.
Place the dough onto a floured work surface and work it to form a ball. Knead the dough by using the heel of your hand to first press down on the dough and then push it away from you. This action will stretch the dough. Form it back into a ball shape, give it a quarter of a turn and repeat. Continue to do this for 10-15 minutes until the dough becomes elastic in texture.
Form the dough into a ball then place it in a lightly greased bowl. Cover the bowl and leave in a warm place for 1 hour until the dough has doubled in size.
Remove the dough from the bowl and knock out the air by folding it repeatedly in on itself using the heel of your hand. Repeat this until it is smooth the air has been removed. Form the dough into a ball and return to the greased bowl. Cover and leave to rest in a warm place again for 45 minutes.
Remove the dough from the bowl and knock it down again. Form the dough into 6-8 balls and place them on a greased tray. Cover and leave in a warm place for 40 minutes.
Pre-heat the oven to 200ºC. Mix together the plain flour with a little water to form a paste. Using a piping bag, pipe this paste to form crosses on the top of the buns.
Cook the buns for 10-12 minutes. Remove from the oven and leave to cool for 5-10 minutes before serving.
Completed steps (click to remove last step)
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