Taro bread

Dough

• olive oil, for greasing
• 200 g baker's flour
• 1 tsp dried instant yeast
• 120 g milk

Taro filling

• 600 g water
• 300 g taro, peeled, and cut into pieces (2 cm - see Tip)
• 100 - 120 g sugar, to taste
• 30 g unsalted butter
• 20 g milk

Taro bread

• 30 g unsalted butter, softened, plus extra for greasing
• 70 g baker's flour
• 30 g plain flour, plus extra for dusting
• 2 eggs
• 2 tsp milk
• 20 g caster sugar
• ½ tsp salt
• 15 g flaked almonds, for sprinkling