Instructions

1. In a sauce pan heat milk, cream, water and shortening until very warm but not hot.
2. Mix together 1/2 cup flour, yeast, salt in a mixing bowl.
3. Place heated milk and shortening in another mixing bowl then gradually mix in the flour mixture in step 2 using a spatula. Once all added using an electric mixer beat the mixture at medium speed for 2 minutes.
4. Stop the mixer then add the mashed sweet potatoes, egg and 1/2 cup of flour. Beat at high speed for 2 minutes.
5. Now gradually add the remaining flour, once batter is stiff remove bowl from mixer base then cover with cling wrap. Refrigerate for 2 hours.
6. Remove from fridge then add egg yolks, mix in low speed until evenly mixed. Remove again from base then cover with cling wrap then refrigerate for at least 4 hours.
7. Remove dough from the mixing bowl and place it in a smaller aluminium bowl enough to hold the dough. Place the smaller bowl in a bigger bowl filled with ice (this makes the dough cold always which is needed to make handling easier, the warmer it is the more sticky the dough will be).
8. Pinch a small ball (roughly twice the size of a ping pong ball) out of the dough then roll it into a floured board. The shape should resemble a thick long rope, now start coiling the rope dough then place it into a greased pan.
9. Once done coiling the entire dough brush top with melted butter then let it rise on a warm place until it doubles its size this might take 1 hr. to 2 hrs. depending on how warm it is. What I usually do to speed up the process is use the oven by turning the heat on for a couple of minutes, turn the heat of then place my dough inside.
10. Now bake at 180C for 15 minutes, remove from pan then place and cool in a wire rack. Brush with melted butter, sprinkle sugar on top then with edam cheese.