These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness–you’ll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.

Quick Info

⏱️ 315 min • 🍽️ 9 servings • ⭐ 86%

Nutrition

561 cal • 8g protein • 64g carbs • 10g fat

Tags

[Healthy] • [Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [Snacks] • [High-Protein] • [Low-Fat]

Ingredients

• 1 pound big taro root (see description), peeled and cubed (about 2 heaping cups)
• Cold water, as needed
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ⅓ cup sugar
• 2½ cups plus 2 tablespoons bread flour, divided, plus more for dusting
• ⅓ cup water
• 1 large egg, lightly beaten
• 1 tablespoon instant yeast
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon kosher salt
• ½ cup sugar
• 4 tablespoons unsalted butter, melted
• ½ cup whole milk, warm
• Nonstick cooking spray, for greasing
• 1 cup all-purpose flour, divided
• ½ teaspoon salt, divided
• 1 tablespoon sugar, divided
• 2 tablespoons canola oil, divided
• 4 tablespoons water, divided
• 3 drops purple food coloring

Instructions Preview

1. Note: always wear gloves when handling raw…
2. Make the taro paste: Add the taro root to …
3. Transfer the taro to a food processor. Add…

…and 13 more steps

---

Recipe by: Katie Aubin, Marissa Buie • From: Tasty