Make the Jam: Get the full Purple Yam Recipe. I cerated a short video for this. You can also use store-bought jam to save time. This jam can be made ahead of time and keep refrigerated until ready to use. Activate the Yeast: Pour the milk is the mixing bowl. Add 1/2 teaspoon sugar and stir. Add active dry yeast, stir and leave for 15 minutes to bloom.*** If using instant yeast, mix the yeast with the dry ingredients. No need to activate it. Add Wet Ingredients: Add the sugar, oil, salt and flour to the yeast mixture.
Knead the Dough: (Speed 2) for 15 minutes*** To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl Rest Period 1: Transfer the dough in a greased bowl and leave in a warm place for 1 hr or until the dough double in size.
Divide and Shape the Dough: Divide the dough into 4 portions. Use a kitchen weighing scale if you have one.
Fill with Purple Yam Jam: Scoop 25 grams of Purple Yam Jam and shape it into a ball. Now for the dough, flatten the dough and put the jam ball in the center. Shape into a ball making sure the bread is sealed to avoid the jam from spilling as it bakes.
Coat with Bread Crumbs or Almond Flour: Lightly wet your fingers with water or brush the roll with water or milk. This will help the bread crumbs to stick. Roll in the almond flour or bread crumbs.
Let Rest: Cover loosely with plastic wrap or warm towel, and then let rise in a warm place for 1 hr or until the dough double in size. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled).*** Trick: Pre-heat the oven to 110F then turn it OFF. Put the covered dough inside Pre-heat the Oven: Meanwhile, preheat the oven to 350F in the last 10 minutes of rest time. If you are using the oven to rest the dough, do NOT forget to take the dough out before pre-heating.
Bake for 30 minutes in lower rack and then move to center rack and bake for another 20 minutes.
Let Cool completely to allow the bread texture to get better