- In a sauce pan heat milk, cream, water and shortening until very warm but not hot.
- Mix together 1/2 cup flour, yeast, salt in a mixing bowl.
- 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.
- Stop the mixer then add the mashed sweet potatoes, egg and 1/2 cup of flour. Beat at high speed for 2 minutes.
- Now gradually add the remaining flour, once batter is stiff remove bowl from mixer base then cover with cling wrap. Refrigerate for 2 hours.
- 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.
- 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).
- 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.
- 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.
- 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.