- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These vibrant purple buns — which serve as hamburger buns for the Tocino Burger at PogiBoy in Washington, D.C. — are soft and bouncy with a tight, fluffy crumb, making them a great base for the restaurant's signature sweet-and-spicy burger. The fat from the coconut milk gives the buns a tender mouthfeel, while purple sweet potato powder and ube extract add vivid color. Their mild, subtle flavor makes them the ideal canvas for anything from hamburgers to lobster rolls or pulled pork, but they're especially well-matched for the spicy-sweet pork patties in the Tocino Burger. It's important to keep the steamer closed while the buns steam, and not to peek for at least 5 minutes while they are cooling, or the quick change in temperature can cause them to deflate and wrinkle.
Ingredient:
- 1 cup water
- ⅓ cup unsweetened coconut milk (such as Aroy-D) (from 1 [14-ounce] can, well shaken and stirred)
- 1 ½ teaspoon instant yeast
- 1 tablespoon unsalted butter, melted
- 1 teaspoon ube extract
- 3 cups all-purpose flour (about 12 3/4 ounces) plus 2 tablespoons if needed
- ½ cup purple sweet potato flour (such as Suncore Foods Supercolor Powder) (about 3 ounces)
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons baking powder
- ¾ teaspoon fine sea salt
- Cooking spray
