Pin Wheel Yam Bread

We were out of bread yesterday. So, I have made some to feed my family. Never thought of making pin wheel bread ! Not even tried once before. I've got to give it a go, since I have some yam paste stored in my fridge for so long already. At the end, I came out with this pin wheel yam bread top with vanilla frosting. Oh... boy, just think of the heavy yam aroma plus vanilla frosting ! How can you resist !

Ingredients :

Yam Paste

800gm-1kg mashed yam
1/2 cup cooking oil
140gm sugar

1/2 tspn salt

- preheat the non stick pan.

- add all ingredients into pan and stir till combine over medium heat.

- leave cool and then keep in fridge overnight.

- then wrap 1/2 yam paste with plastic wrap and roll flat.

- do the same to the other half and keep them back to the fridge again .

Ingredients :

Bread dough

(A) Sponge

1-1/2 cup warmed milk

1 tbsp sugar

3 tspn yeast

1 cup all purpose flour

- add sugar & yeast to the warmed milk and let to rest under cover for 5 mins.

- then add in flour and mix well, leave to prove for 1/2 hour or till double the size.

(B) Dough

4 cups all purpose flour

1/3 cups sugar

1 tspn salt

4 tbsp butter

- mix flour, sugar & salt in a big bowl.

- add mixture (A) into the dry mixture to form a dough.
(the dough should be a little sticky at this stage)

- then add in butter and mix to combine.

- the dough should easier to handle after adding in butter.
- knead the dough for about 5 mins.

- place dough onto a plastic sheet and roll flat & thin.
- then place the yam paste onto the flat dough.
- hold on one side of the plastic sheet and starts rolling it up.

- the rolling should be nice and firm. You see, not messy at all.
- then shape it into ring on a parchment paper.

- make cuts on its side to expose the swirled fillings.

- let it rest for 30-45 mins or untill double it size.

- brush on the egg glaze and bake at 185'c for 40mins or untill golden brown.
- leave cool and top with vanilla frosting.

Ingredients :

Vanilla Frosting

1/2 cup icing sugar

1 tbsp water / milk

1/2 tspn vanilla essence

- final touch up, spread frosting over the bread and serve.