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Blueberry Purple Sweet Potato Milk Bread

ANDROS Professional elevates this striking milk bread with vibrant layers of purple sweet potato and a soft, pillowy crumb. Tangzhong keeps the loaf tender, while Andros’ fruit-forward Blueberry Fillings bakes into luscious ribbons of balanced sweetness, juicy berries, and clean flavor, delivering an eye-catching swirl and unforgettable taste in every slice.

Ingredients

454 g/ 16 oz of ANDROS Blueberry Fillings

Tangzhong

50 ml (1.69 fl oz) Water
50 ml (1.69 fl oz) Milk
37.5 g (1.3 oz) Bread Flour

Dough

640 g (22.5 oz) Bread Flour
10g (.3 oz) Sugar
3g (1 tsp) Salt
15 g (4 tsp) Active Dry Yeast
2 Whole Eggs
1 Egg Yolk
27g (1 oz) Butter
114 g (2 oz) Purple Sweet Potato Powder

Instructions

Over medium heat, cook Tangzhong until a thickened paste forms; remove from heat and rest.
In a mixing bowl, add wet ingredients, yeast and room temperature Tangzhong.
Add dry ingredients and butter, excluding the purple sweet potato powder.
Mix with a dough hook until smooth dough form.
Divide dough in half and knead sweet potato powder into one portion.
Proof both doughs until doubled in size.
Roll out the doughs to identical sizes, stack them and layer on 454 g (16 oz) of Andros Blueberry Fillings.
Roll dough, cut in half and lay in Pullman loaf pan, seam-side down.
Proof until doubled in size, bake for 25 minutes at 400ºF covered, and 10 minutes uncovered.