This recipe comes from one of America 's leading women chefs, Susan Spicer who owns Bayona's in downtown New Orleans. A superb fine dining restaurant with local Louisiana foods served with a nineties twist. Serve these warm.

Ingredients

• 75 grams butter melted
• 6 tablespoons warm milk
• 1 tablespoon dried yeast
• 2 eggs
• 1 cup cold mashed kumara
• 2½ cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• beaten egg to glaze

To accompany

• Opus Gladstone Chevre Cheese
• slices of roasted red pepper

Method

1. Mix together the butter, milk and yeast. Set aside for about 10 minutes until the mixture turns frothy. Beat in the eggs and kumara.
2. Process the flour, salt, sugar and the kumara mixture for 1 minute in a food processor.
3. Place the dough in a clean, greased bowl, cover and set aside in a warm place for 1 hour or until doubled in bulk. Turn out on to a floured surface and knead lightly.
4. Divide the dough into 4 equal pieces. Set one piece aside. Divide the remaining three pieces into 4 equal portions to make 12. Shape these into balls and place into well-greased baby brioche or standard muffin tins.
5. Divde the remaining dough portion into 12 pieces and roll each into a ball. Place the balls on top of the prepared buns. Push the floured handle of a wooden spoon through the bun and the ball to keep them together. Cover and set in a warm place until doubled in size. Glaze with beaten egg. Bake at 200ºC for 15-18 minutes.
6. Cool on a wire rack. Serve warm with goat's cheese and pepper slices.

Cooks Tips

- The kumara mash must be dry. If your dough is too wet, add a little more flour. - You can freeze these brioche. Allow them to cool a little and then freeze while warm.