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Purple Sweet Potato Brioche

 

Purple Sweet Potato Brioche recipe

- 250 g all purpose flour

- 4 g instant yeast

- 125 ml warm milk

- 1 egg yolk

- 35 g soft butter (or melted)

- 2,5 tbs sugar

- 1 tsp salt

- Purple Sweet Potato from The Organic Lab

- Butterfly Pea from The Organic Lab

- a little bit of water

- lemon juice

In a bowl, mix together flour, yeast, egg yolk, sugar, salt and warm milk.

When the dought start to be well combined, add soft butter and knead 

everything together until the dough is smooth and feels elastic.

Melt Purple Sweet Potatoes and Butterfly Pea powders with a bit of a water, in the two separated bowls. Add some lemon juice to the melted Butterfly Pea, to change this color from navy blue to purple.

Divide dough and color one part with Purple Sweet Potato and Butterfly Pea.  Roll out both dough into two rectangles. Place purple dough over the plain and gently roll to seal. Using a cutter, divide the dough into stripes following the long side, leaving 5 cm from the edge so that they're not completely cut. Twist each strip. Roll dough into a log and transfer your brioche to the mold. Cover with food plastic wrap and set aside in warm place, for 1 hour, for rising. 

Preheat oven to 175 C degrees and bake for 18 minutes or until golden brown. Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

Cool completely before slicing and...enjoy! :)


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