Desserts, Drinks & Baking

Basil Cream Cheese & Sweet Potato Baguette

Name: Basil Cream Cheese & Sweet Potato Baguette
Prep time: 200 min
Cook time: 16 min
Total time: 216 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 675 g Bread flour; 6 g Salt; 10 g Fresh yeast; 375 ml Water; 300 g Chewy bread premix (fine soft T); 50 g Chewy bread premix (fine soft C); 50 g Bread flour; 8 g Salt; 8 g Milk powder; 74 g Almond powder; 10 g Instant dry yeast (gold); 54 g Unsalted butter; 50 g (1 egg) Egg; 200 ml Water; 200 g Cream cheese; 30 g Basil pesto; 20 g Egg yolk; 100 g Sweet potato, diced and boiled

바질향이 향긋한 고구마 찰 바케트

A rustic baguette wrapped around a chewy inner dough filled with basil-pesto cream cheese and diced sweet potato, baked with steam for a crisp crust. No sugar is added — the natural sweetness of sweet potato shines.

📝 Step-by-Step Instructions

Mix the baguette dough, let it ferment for 30 minutes, punch it down (degas) and ferment for another 40 minutes. Mix the chewy dough separately.

Basil Cream Cheese & Sweet Potato Baguette — step 1

Divide the baguette dough into 150 g pieces and bench rest for 20 minutes.

Basil Cream Cheese & Sweet Potato Baguette — step 2

Divide the chewy dough into 80 g pieces, roll thin, pipe on the cream cheese mixed with pesto and yolk, scatter with boiled sweet potato cubes and roll up.

Basil Cream Cheese & Sweet Potato Baguette — step 3

Gently spread the rested baguette dough, keeping its air bubbles, place the chewy roll on top and roll into a log.

Basil Cream Cheese & Sweet Potato Baguette — step 4

Spray with water, dust with flour and proof for 1 hour.

Basil Cream Cheese & Sweet Potato Baguette — step 5

Score three diagonal cuts so it doesn't burst and bake in a 195°C convection oven for 16 minutes with 8 seconds of steam.

Basil Cream Cheese & Sweet Potato Baguette — step 6

📊 Nutrition Facts (per serving)

286Calories (kcal)

47.11 gCarbs

7.97 gProtein

7.34 gFat

2.07 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.