Sweet-Potato-Shaped Korean Buns with Hotteok Mix (8)

Wash and boil or steam four sweet potatoes until a skewer goes in easily; peel carefully while hot.

Mash cooked potatoes with 30 mL milk and 3 tbsp included sugar mix, then cool until workable.

Mix hotteok dough mix and included yeast with the package-specified lukewarm water (roughly 180–200 mL). Follow the product instructions.

Cover, rise as directed on the package, gently deflate and divide into eight portions.

Flatten each dough piece, fill with one-eighth of the potato mixture and seal. Make oblong shapes and lightly coat with 20 g purple powder in total.

Bake on a lined tray at 170°C for about 13 minutes, then at 150°C for about 5 minutes. Adjust for your oven; avoid raw dough in the center.