Colored with the liquid from pea flowers, this is fun to make and more fun to serve. Recipe excerpted from talented plant-based food blogger Mei Yee, see her other recipes here.
- 1 cup bread flour
- 1/ 2 cup milk (non-dairy ok)
- 3 tablespoons condensed coconut milk
- 2 tablespoons sugar, of choice
- 1 1/ 2 teaspoons active dry yeast
- 1/ 4 teaspoon pink salt
- 3 tablespoons dairy-free butter
- 1 teaspoon butterfly pea flower powder, dissolved in 1 tsp water
In a stand mixer, add all ingredients except for butter. Mixing on low-medium speed with the hook attachment until the dough comes together, about 10 mins. Add butter, a few pieces at a time. Scrape down the bowl. Continue to kneading on medium speed for 10 mins until the dough is smooth.
Remove half of the dough from the mixer, set aside. Add butterfly pea flower powder into the half dough and continue kneading until it combined. Knead plain dough and butterfly pea flower dough into balls. Cover let them proof for 1 hour until doubled in size.
Transfer to a clean surface. Form the dough into a ball and let it rest for 10 mins. Roll out dough until they form thin rectangle. Place butterfly pea flower dough on top of the white dough and begin rolling up the dough along the wide/long side of the rectangle, Place it in a bread pan and let rise until doubled in size, about 1 hour. Bake at 375°F for 30 minutes. Allow bread to cool, slice and enjoy.