Sweet Potato ClemenGold Mandarin Buns

"I love sweet potatoes and ClemenGold mandarins together, they’re a combination that just makes sense. I’ve drawn on this delicious pairing by putting it into these soft, delicious buns which I baked in the Instant Vortex Plus. They’re sweet and zesty and are made yummy with any filling of your choosing".
 
Makes 9 buns
Preparation Time: 20 minutes, plus 1 hour proving time
Cooking Time:
 
Ingredients:
500g flour, plus 1 cup extra for dusting
10g yeast
1 t salt
40g brown sugar
4 kara orange sweet potatoes, peeled, boiled and mashed
Juice and zest of 2 ClemenGold mandarins
1 egg, whisked
Sesame seed sprinkle or dukkah
 
To serve
100g cream cheese
100g smoked trout ribbons
4 T capers
 

Method:
Place all the dry ingredients except sesame seed sprinkle in a large bowl. Combine, and then add the sweet potato. Add the juice and zest of the ClemenGold mandarins and mix until a shaggy dough forms. Knead into a soft yet malleable dough. Cover with a tea towel and prove for 30 minutes. Once proved, cut a square of greaseproof paper and spray lightly with cooking spray. Roll the dough into small balls and place on the paper. Brush the rolls with egg and sprinkle with the sesame or dukkah. Place buns in the Instant Vortex Plus and set the timer to 15 minutes and the temperature to 190C. Allow to bake for 12 minutes and then quickly open the basket to check the goldenness of the buns. If they’re still too light in colour, place back in and continue baking. Remove the buns from the Instant Vortex Plus and allow to cool before cutting open and filling with the cream cheese, trout and capers. Garnish with ClemenGold mandari slices and serve immediately.