Pink Swirl Milk Bread
Ingredients:
- Tangzhong
– 2 tbsp flour
– 2 tbsp water
– 4 ½ tbsp milk
- Milk Bread
– 1 tbsp active yeast
– ¼ cup warm water
– 2 ⅓ cup flour
– ¼ cup sugar
– 1 tsp salt
– ½ cup milk
– 1 egg
– 3 tbsp butter (room temperature)
– Pink or red food coloring
Instructions:
- Tangzhong
- In a small saucepan, whisk flour, water, and milk until smooth.
- Heat over medium heat, whisking constantly, until the mixture thickens into a paste.
- Milk Bread
- In a large bowl (or stand mixer bowl), mix yeast and warm water. Set aside.
- Add the tangzhong, flour, sugar, salt, milk, and egg to the yeast mixture. Mix for 5 minutes (use the hook attachment if using a stand mixer).
- Once the dough forms, add softened butter. Increase speed and knead until combined, about 5-7 minutes.
- Divide the dough in half.
- Add pink food coloring to one half and mix until combined.
- Shape both dough halves into balls and place each in greased bowls. Cover with plastic wrap and proof in a warm place for 1-2 hours or until doubled in size.
- After proofing, punch down the doughs to remove air.
- On a lightly floured surface, roll out the white dough into an 8.5 x 12 inch rectangle.
- Roll out the pink dough to the same size and place it on top of the white dough.
- Roll the doughs together into a log along the longer side.
- Place the log seam side down in a greased loaf pan (8.5 x 4.5 inches), or heart-shaped loaf one (here are the amazon or aliexpress links).
- Proof in a warm place for another 40 minutes or until doubled in size.
- Preheat the oven to 350°F (176°C).
- Bake the bread for 25-30 minutes until golden brown.
- Slice and serve warm. Enjoy your beautiful and delicious pink swirl milk bread!
Notas
- This recipe contains an affiliate link, which means that if you click on one of the product link, I’ll receive a small commission. This helps support the blog and allows me to continue to make recipes and videos like this. Thank you for the support!
