PULL-APART MARBLED TARO BREAD RECIPE BY TASTY

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Pull-Apart Marbled Taro Bread Recipe by Tasty image

These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness-you'll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.

Provided by Katie Aubin

Categories     Desserts

Time 5h15m

Yield 9 buns

Number Of Ingredients 21

1 lb big taro root, peeled and cubed
cold water, as needed
½ teaspoon kosher salt
2 tablespoons unsalted butter
⅓ cup sugar
2 ½ cups bread flour, plus 2 tablespoons, divided, plus more for dusting
⅓ cup water
1 large egg, lightly beaten
1 tablespoon instant yeast
2 tablespoons dried nonfat milk powder
1 teaspoon kosher salt
½ cup sugar
4 tablespoons unsalted butter, melted
½ cup whole milk, warm
nonstick cooking spray, for greasing
1 cup all purpose flour, divided
½ teaspoon salt, divided
1 tablespoon sugar, divided
2 tablespoons canola oil, divided
4 tablespoons water, divided
3 drops purple food coloring

Steps:

  • Note: always wear gloves when handling raw taro, as it can cause skin irritation
  • Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
  • Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
  • Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
  • In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
  • Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
  • Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
  • Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
  • Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
  • Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
  • Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
  • Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
  • Preheat the oven to 350°F (180°C).
  • Bake the buns for 25-30 minutes, until your finger doesn't leave an indent in the dough when pressed.
  • Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams

Kryssia Wright
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I'm not a baker, but this recipe seems easy enough for me to try.


Bandara
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This bread sounds amazing! I'm definitely going to give it a try.


Abulfazl Yosofi
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I can't wait to try this recipe! It looks so delicious.


Lisa Njie
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This recipe is a keeper! I'll definitely be making it again.


Alequzzaman Zaman
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I didn't have any taro root on hand, so I used purple sweet potato instead. The bread still turned out delicious!


Elijah Nmesoma
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I'm allergic to nuts, so I substituted almond flour for the walnuts in this recipe. It turned out great!


joseph saad
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This bread freezes really well, so I always have some on hand for when I need a quick snack.


VALIZI UCHIE
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I love how versatile this bread is. It's great for sandwiches, toast, or even dessert.


Abdukadir Moha
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This bread is a bit time-consuming to make, but it's totally worth it. The flavor is incredible!


Eshal Ahmed
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I made this bread for a potluck and it was a huge success. Everyone raved about it!


Lamickah Aliyah Naidoo
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The instructions were clear and easy to follow. I'm a beginner baker and I was able to make this bread without any problems.


Evangelista Masakadze
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I love the subtle sweetness of the taro. It pairs perfectly with the rich flavor of the butter.


MS ALONE
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This bread is so soft and fluffy. It's perfect for a snack or a light meal.


Qhawe Matthews
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The marbled effect on this bread is so beautiful! It's almost too pretty to eat.


Hamid Cheema90
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I've never made taro bread before, but this recipe was so easy to follow. The bread turned out perfectly and it was so delicious!


Abdul Mohin
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This taro bread was a hit at my party! It was so delicious and everyone loved the unique marbled design.