Recipe ST RÉMY® BRANDY INFUSED PURPLE SWEET POTATO BUN - Professionals

Ingredients

• Macerated apricots:
• 1000 g of dried apricots
• 150 g of St-Rémy® brandy 60% vol.
• 2 g of cinnamon powder
• Purple sweet potato crumble crust:
• 165 g of butter
• 125 g of sugar
• 275 g of cake flour
• 10 g of purple sweet potato flour
• Decorative topping:
• 70 g of butter
• 100 g of sugar
• 170 g of water
• 170 g of cake flour
• Part 1:
• 600 g of French flour T65
• 200 g of French flour T55
• 200 g of T130 Rye flour
• 15 g of Saf-instant® Red instant dry yeast
• 5 g of Magimix® Green bread improver for volume & tolerance
• 60 g of purple sweet potato flour
• 20 g of salt
• 40 g of honey
• 680 g of water
• Part 2:
• 570 g of macerated apricots
• 150 g of dried raisins
• 90 g of orange peel
• 30 g of roasted almond powder
• 240 g of roasted walnuts