Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 packet active dry yeast (about 2 ¼ teaspoons)
- ¾ cup warm milk
- 2 tablespoons melted butter
- 1 cup taro puree
- 1 cup heavy cream
- ½ cup sugar (for the pudding)
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 egg (for dough)
Instructions
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk and melted butter, mixing until combined.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise for 1 to 1.5 hours until doubled in size.
- Meanwhile, prepare the taro pudding by mixing taro puree, heavy cream, sugar, vanilla extract, and cornstarch in a saucepan. Heat over medium, whisking until thickened; then let cool.
- After the dough has risen, punch it down and roll it into a rectangle (about ½ inch thick). Spread the taro pudding evenly over the dough, then roll it tightly into a log.
- Cut the rolled dough into 1-inch pieces, twist each piece, and place in a greased baking dish. Let rise for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving. Optional: drizzle with cream.
Notes
Ensure proper rising times for the dough to achieve fluffiness. Consider dairy-free substitutions for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian