Sweet Potato Sticky Buns with Toasted Marshmallow

在几个地方用叉子刺甘薯。将其放在盘子上，然后将微波炉放在高处，直到减弱9至12分钟，在烹饪时间中翻转一半。或者，在375°F的情况下烤红薯，直到嫩，约45分钟。让冷却10分钟。纵向切成一半。将肉勺成一个中等大小的碗；丢弃皮肤。使用叉子，将肉捣碎，直到几乎光滑；让完全冷却约30分钟。将1 1/3杯捣碎的红薯捣碎到食品加工机；亚搏电竞 reserve any remaining mashed sweet potato for another use.

使用刀片of the knife, scrape seeds from vanilla bean pod half into food processor; discard pod. Add brown sugar, butter, cinnamon, ground ginger, nutmeg, cardamom, and salt to food processor. Process mixture until blended and very smooth, about 30 seconds, stopping occasionally to scrape down sides of bowl. Transfer mixture to a small bowl, and stir in crystallized ginger. Cover and chill while preparing dough, at least 1 hour or up to 12 hours.

Heat milk in a small saucepan over medium, stirring occasionally, until it registers 170°F on an instant-read thermometer, 2 to 3 minutes. Remove from heat; let cool to 110°F, 10 to 15 minutes.

Whisk together flour, sugar, milk powder, yeast, salt, and cardamom in bowl of a stand mixer; add eggs and egg yolk. Attach bowl to machine fitted with dough hook attachment. Mix on medium-low speed until crumbly, about 30 seconds. With mixer running on medium-low speed, gradually stream in warm milk. Increase mixer speed to medium, and beat until dry ingredients are well combined, about 2 minutes. Add butter, 1 tablespoon at a time, beating on medium speed to incorporate between additions, 2 to 3 minutes total. Continue beating on medium speed until dough is smooth, elastic, and shiny, about 10 minutes. Dough will be slightly sticky.

Lightly coat an 8-inch square baking pan with cooking spray. Transfer dough to prepared pan, and press into corners to form an even layer, greasing hands lightly with cooking spray if needed to prevent sticking. Cover loosely with plastic wrap lightly sprayed with cooking spray. Let stand at warm room temperature (about 80°F) until dough has doubled in volume, 1 hour to 1 hour and 30 minutes. (Proofing the dough in a square pan, as opposed to a bowl, makes it easier to roll the dough into a rectangle.)

Invert dough onto a lightly-floured work surface, and roll into a 12- x 10-inch rectangle (about 1/2 inch thick). Spread sweet potato filling evenly over dough, leaving a 1/2-inch border along 1 long side. Starting at opposite long side, roll dough up jelly-roll style, pinching to seal. With a thin, sharp knife or unflavored dental floss, slice dough log evenly into 6 (2-inch) rolls. Grease 6 (4-inch-round, 1-inch-tall) metal rings with butter, and arrange rings evenly spaced on a parchment paper–lined baking sheet. Place rolls in prepared rings, and gently press to flatten to about 1 3/4 inches tall. (Alternatively, arrange rolls evenly spaced in a buttered 13- x 9-inch baking pan, pressing gently to flatten to about 1 3/4 inches tall.) Cover loosely with plastic wrap lightly sprayed with cooking spray. Let stand at warm room temperature (about 80°F) until rolls have expanded to completely fill ring molds (or are just touching each other in the 13- x 9-inch pan), 45 minutes to 1 hour.

Combine brown sugar, heavy cream, butter, cinnamon, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium. Boil, whisking constantly, until mixture registers 220°F on an instant-read thermometer, 2 to 3 minutes. Pour glaze into a medium bowl, and let cool to room temperature, about 1 hour. Stir in vanilla.

During final 30 minutes of proofing, preheat oven to 350°F with rack in lower third position.

Uncover proofed rolls, and bake in preheated oven until rolls have risen and are golden brown, 24 to 28 minutes. Remove from oven; let buns cool in rings, 5 minutes. Using tongs, remove rings. Let buns cool completely on baking sheet (or in baking pan), about 30 minutes.

煮糖，1/4杯水，玉米糖浆和盐在中高的小锅中，经常搅拌，直到糖溶解并在6至8分钟的即时阅读温度计上进行240°F的混合物寄存器。当糖混合物达到约230°F时，在非常干净的立式搅拌机碗中搅拌蛋清，该搅拌机装有中等速度的搅拌器，直到泡沫状，约30秒钟。将牙垢奶油加到蛋清上，并以中等速度跳动，直到形成柔软的峰为1至2分钟。（糖混合物应同时达到240°F，蛋清达到柔软的峰。）当糖混合物达到240°F时，混合器以中等速度运行，逐渐将糖混合物淋到蛋白混合物中。搅拌机以中等速度运行，从香草豆豆荚一半刮入混合物中。丢弃豆荚。将搅拌机速度提高到中高；击打直到棉花糖形成光泽，僵硬的峰值和搅拌机碗，温暖（不热），大约2分钟。

搅拌釉。如果在环模中烘烤，将每个面包的顶部三分之一浸入釉中，将多余的滴落回到碗中。如果在烤盘中烤制，将大约3/4杯釉料倒在面包上。保留剩余的釉料，以供另一种用途。（最多3天的冷藏釉；在冰淇淋或苹果派上撒上剩余的釉料。）土豆香草豆棉花糖绒毛均匀（每杯约3/4杯）在面包顶部。使用厨房火炬，轻轻烤棉花糖。或者，在烤源约8英寸的肉鸡安全烤盘上烤面包，直到棉花糖轻轻烤1到3分钟。立即服务。