Flower Shaped Bread

1: In the bowl of a stand mixer, add all dough ingredients except for butter and sweet potato powder. Mix for 5-8 mins until the dough comes together. Add the butter and mix for 8-10 mins until smooth.

2: Divide the dough into 2 sections. One section should be slightly bigger than the other.

3: The larger one will be your plain dough. Shape it into a ball, place into a bowl and cover. Take the smaller section and incorporate the sweet potato powder, adding a little water to make it pasty. Shape it into a ball, place into a bowl, cover, and let both doughs rise for 1.5-2hrs or until almost doubled in size.

4: Punch dough to deflate. Roll out each dough enough to punch 27 circles out of each. Use a 7cm biscuit cutter for the plain dough and a 6cm one for the colored dough. Gather and roll out leftover dough to punch more circles if needed.

5: Take 3 of each color, place the smaller circle in the center of the larger, and press firmly. Use a fine tooth comb to seal the edges and create texture. Cut each circle in half and overlap them, then roll it up and pinch any edges that aren’t adhering. Place into a lined 9”x9” baking pan.

6: Cover and let rise for ~45mins or until puffy. Preheat oven to 350F.

7: Bake for 25-28mins or until the top is golden. Brush with melted butter.