Taro Buns

Ingredients:

For the poi:

• 1 lb taro root

• 1 cup water

For the bread:

• 4-5 cups flour

• 1 cup sugar

• 1 packet (2 ¼ tsp) yeast

• 1 tsp salt

• ½ cup warm milk

• ½ cup unsalted butter, melted

• 1 egg

• 1 cup poi

• 1 tsp purple food coloring (optional)

Directions:

1. Peel and rough chop the taro root and place in a pot. Cover the root with water and cook for 25 minutes, adding extra water as needed to just keep the taro covered.

2. When the taro pisces are tender enough to pierce with a fork, remove from heat.

3. Add the taro pieces and any water in the pan to a blender or food processor and blend until smooth and thick, adding water as needed.

4. Cover and refrigerate. The poi will thicken more as it cools.

5. Add flour, sugar, and salt to a large mixing bowl.

6. Warm milk to about 110-115° (42-46° C). Bloom the yeast in the milk for about ten minutes.

7. Once the yeast is bloomed, stir the egg, melted butter, poi, and food coloring into the milk and yeast. Pour into the flour mixture.

8. Combine all ingredients into a shaggy dough, then knead for about ten minutes or until the dough passes the windowpane test.

9. Let the dough rest for 1.5-2 hours or until doubled in size.

10. Divide the dough into 15 equal parts, and form into balls. At this stage, if you’d like, you can add a rounded tsp of leftover poi into the dough.

11. Arrange the dough balls on a sheet tray lined with parchment paper. Cover with a wet cloth and let rise for 30 minutes.

12. Preheat the oven to 375°F.

13. Bake the buns for 25-30 minutes or until they begin to take on a slight golden color.

14. Cool for ten minutes before eating. Poi can get incredibly hot.