Sweet Potato Cream Swirl Knots

Ingredients

• 150 g Unsalted butter (Browned; yield 150 g browned butter total, then divide: 45 g for dough, 60 g for filling, and 45 g for icing. The source does not specify how much raw butter is needed to obtain this yield.)
• 300 g Sweet potatoes (Roasted, scooped, mashed smooth, and cooled; 180 g for dough and 120 g for filling. Optional: use 0.5 tsp butter when roasting, as mentioned in the comments.)
• 400 g Whole milk (Warm)
• 10 g Yeast
• 35 g Honey
• 50 g Egg (Large)
• 750 g All-purpose or bread flour (The creator lists AP/bread flour.)
• 15 g Salt (For dough)
• 120 g Sweet potatoes (Roasted, mashed smooth, and cooled; for filling)
• 70 g Brown sugar (Packed)
• 1.5 tsp Cinnamon (For filling)
• 0.5 tsp Nutmeg (For filling)
• 1 tsp Vanilla (For filling)
• 0.25 tsp Salt (For filling)
• 115 g Cream cheese (Softened; for icing)
• 120 g Powdered sugar (For icing)
• 1 tsp Vanilla (For icing)
• Salt (Pinch, for icing)
• 15 g Milk or heavy cream (Use 15–30 g (1–2 tbsp), added gradually until smooth; for icing. Quantity records the lower end of the stated range.)

Steps

1. 1

   Brown enough unsalted butter to yield 150 g browned butter total: melt it over medium heat until golden brown and nutty-smelling. Cool, then weigh out 45 g for the dough, 60 g for the filling, and 45 g for the icing.

2. 2

   Roast the sweet potatoes at 400°F (200°C) until completely tender. Scoop out 180 g for the dough and 120 g for the filling. Mash until smooth and cool completely. The creator notes that using butter during roasting is optional; if using it, use ½ tsp.

3. 3

   Mix the warm milk, yeast, and honey together.

4. 4

   Add the egg, 180 g cooled roasted sweet potato, and 45 g cooled browned butter to the milk mixture.

5. 5

   Add the flour and 15 g salt. Knead for 8–10 minutes, until the dough is smooth and elastic.

6. 6

   Cover the dough and let it rise for 1–1½ hours, or until doubled in size.

7. 7

   Mix 120 g roasted sweet potato, 60 g browned butter, brown sugar, cinnamon, nutmeg, vanilla, and ¼ tsp salt until smooth and spreadable.

8. 8

   Divide the dough into 12 pieces of about 120 g each. Roll each piece into a rectangle.

9. 9

   Spread 25–30 g (about 2 tbsp) filling evenly over each dough rectangle, leaving a small border around the edges.

10. 10

    Roll each rectangle tightly from the long side into a log and pinch the seam closed.

11. 11

    Gently roll or stretch each filled log into a 15–17-inch rope.

12. 12

    Shape each rope into a knot: make a large loop, bring one end across the front of the loop, then tuck or pass it through the opening and underneath. Keep the center opening visible and do not pull the knot too tight, so it has room to puff.

13. 13

    Place the knots on a lined baking sheet. Cover and proof for 30–45 minutes, until noticeably puffy.

14. 14

    Bake at 350°F (175°C) for 18–23 minutes, until golden. Do not overbake.

15. 15

    Beat the softened cream cheese and 45 g browned butter until smooth.

16. 16

    Add the powdered sugar, vanilla, and a pinch of salt; beat to combine.

17. 17

    Gradually add 15–30 g milk or heavy cream until the icing is smooth.

18. 18

    Let the knots cool for 10 minutes, then generously spread them with the brown-butter cream cheese icing.

Notes

The comments specify the browned-butter yield but not the starting weight of raw butter. The optional ½ tsp butter for roasting is mentioned without specifying whether it is included in the 150 g browned-butter yield. The dough division is stated as 12 × 120 g even though the ingredient quantities total more dough than that; preserved as written. The icing liquid is given as a 15–30 g range. Recipe directions are from the creator's comments.

Nutrition per serving

• baking
• sweet bread
• dessert
• vegetarian
• contains gluten
• contains dairy
• contains egg
• oven-baked