Place the flour in the bowl of a stand mixer.
Add the yeast, sugar, salt and mix to combine
Pour warm water and start to knead the dough.
Add @theorganiclabs pink pitaya and beetroot powder dissolved in water and neutral oil.
Knead the dough in a stand mixer with a hook attachment until smooth (around 10 min).
Place the dough in a slightly greased bowl and cover.
Let the dough rise in a warm place until doubles in size, about 1 hour.
Once the dough has risen, punch it to remove the air.
Divide into 6 equal portions by weight. Roll each piece into a ball. Roll each ball into a rope.
Place 3 ropes side by side and pinch the ends together. Braid the dough all the way through and seal the end by pinch them together.
Place the braided dough on a baking sheet and bend it into a moon shape. Repeat with remaining 3 ropes.
Place it on the baking sheet together with the first dough and pinch both edges together to make it into a heart shape.
Cover with plastic wrap and let it rest for an hour until doubles in size.
Bake for 175C preheated oven for 25-30 minutes
