Sweet dough desserts have been one of my favourites for a very long time, and for a good reason. There is something so special in the combination of soft and fluffy bread, sweet filling, and that ever so slight crunch that the crust has. Just perfect for a cup of tea, indeed.
And I can honestly say that this particular filling was an instant favourite. Personally, to me it tastes like the best sweet potato pie I ever made. Dates were just the right choice for this bread and the maple syrup simply intensified the caramel notes.
Now, as with every filled bread, I do have to say - it does not toast that perfectly due to how sticky the filling is. However, if you slice it in nice, thick slices, spread some vegan butter on them, and broil them, then it is a whole different story. I honestly cannot decide if it is better fresh from the oven or lightly broiled, both versions have their own charm and appeal.
Ingredients
For the flaky almond dough
325 grams plain flour
150 grams warm water
35 grams vegetable oil
20 grams maple syrup
10 grams salt
15 grams fresh yeast
1 teaspoon vanilla bean paste
½ teaspoon almond extract
For the caramel sweet potato filling
150 grams sweet potato, boiled and drained or steamed
100 grams soft dates
30 grams flaked almonds
30 grams maple syrup
½ teaspoon vanilla bean paste
Preparation
To make the bread, take a small bowl and crumble in the fresh yeast. Add in the warm water and the sugar, mix well, and set it aside for about 10 minutes so the yeast can activate. Sift the flour into a large bowl, add in the salt, and whisk them together. Once the yeast is ready, add it to the sifted flour, along with the oil, vanilla, and almond extract. Mix vigorously with a wooden spoon or a sturdy spatula until it comes together. Turn it out onto a lightly floured surface and knead it for a minute or two, by hand until supple. Return it to the bowl, cover, and let rest for about 45-60 minutes, until doubled in size.
For the filling, cook the sweet potato as you like. You can boil it, steam it, or bake it. If you choose to boil it, return it to the head a bit after straining the water, to remove some more of the liquid. Soak the soft dates in boiling water for 10 minutes, strain well, and then blend with the sweet potato until smooth. Add in the flaked almonds, maple syrup, and the vanilla, and blend to combine. Taste and adjust the sweetness, and set it aside.
Once the dough has risen, turn it onto a floured surface, and roll it out to about 45-50 centimetres in length and about 30 centimetres in width, without any kneading. The dough will be very soft and easy to work with. Divide the dough into two long strips (about 15 x 45 cm) and spread the filling evenly on both, leaving one edge free, so the roll can seal. Roll up each strip towards the free edge and seal them well.
Wrap the two rolls together and then coil the plait around itself, tucking the ends underneath. Grease and flour a small round baking pan (16 cm) or line it with baking parchment, position the bread in the centre of it, and let it rise for about 30 minutes, while the oven preheats to 200°C. Just before baking, generously mist the dough with cold water, and bake at 200°C for about 15 minutes, and then at 180°C for 10 minutes more. The bread is best served warm. Yields one small bread loaf.
