Sweet Potato Brioche Makes about 20 rolls Prep time: 30 minutes prep time, 6 hours rising time This recipe was adapted from one I found in the Jackson, Mississippi, Junior League cookbook, Come on In! We have served them at Bayona forever, and they go fast. The sweet potato gives these rolls a beautiful color and rich, moist texture. 1 envelope active dry yeast 1 teaspoon sugar plus 2 tablespoons sugar 1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes) 5 eggs plus 1 beaten egg 1/4 cup whole milk 31/2 cups flour 1 teaspoon salt 1/2 pound (2 sticks) cold butter, cut into small pieces In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water. Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute. Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time. Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size. Close your hands into fists and gently punch down the dough to release air pockets and reduce its size. Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours. Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9 x 5-inch loaf pan, or individual molds (such as buttered muffin tins). Allow the dough to rise at room temperature until doubled. Meanwhile, preheat the oven to 400F. Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick. Bake for 10 minutes, then lower the temperature to 325F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls. Cool for 10 minutes in the molds, then invert and cool completely on a wire rack. Cotillion Makes one cocktail 5-6 fresh basil leaves, plus one for garnish 1 sugar cube 1 ounce Cointreau or triple sec 1 1/2 ounces Patron or other silver tequila 5 ounces orange juice, preferably fresh-squeezed Using a wooden spoon or "muddler," mash the basil with the sugar cube and Cointreau in a tall Collins glass. Fill the glass with crushed ice and add the tequila and orange juice. Stir with a long spoon or straw and garnish with a basil leaf. Excerpted from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer, Paula Disbrowe All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
