Sweet Potato and Chestnut Buns (Dairy & Egg-Free)

Ingredients

• 2 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 2 tablespoons Sugar
• 0.75 cup Water
• 2 tablespoons Vegetable oil
• 1 lb Sweet potatoes
• 0.5 cup Roasted chestnuts
• 1 teaspoon Soy sauce
• 1 teaspoon Sesame oil

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, the 2.25 teaspoons of instant yeast, and the 2 tablespoons of sugar.
2. 2Add the 0.75 cup of water and the 2 tablespoons of vegetable oil to the bowl. Mix everything together until a shaggy dough starts to form.
3. 3Turn the dough out onto a clean surface and knead it for 5 to 7 minutes. The dough should feel smooth and elastic. Cover the dough and let it rest in a warm place for 1 hour, or until it has doubled in size.
4. 4While the dough is rising, prepare the filling. Peel the 1 lb of sweet potatoes and place them in a pot of water. Boil them for 15-20 minutes, or until they are very tender when pierced with a fork. Drain the sweet potatoes and mash them thoroughly in a bowl.
5. 5Chop the 0.5 cup of roasted chestnuts into small pieces. Add the chopped chestnuts to the mashed sweet potatoes. Stir in the 1 teaspoon of soy sauce and the 1 teaspoon of sesame oil until well combined.
6. 6Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a circle about 4-5 inches in diameter.
7. 7Place about 1 to 2 tablespoons of the sweet potato and chestnut filling in the center of each dough circle. Carefully bring the edges of the dough up and pinch them together firmly to seal the filling inside. Place each sealed bun on a small piece of parchment paper.
8. 8Arrange the buns in a steamer basket, ensuring they are not touching each other. Steam the buns over simmering water for 15 to 20 minutes, or until they are puffed up and cooked through. Serve the buns warm.

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