Butterfly Pea Milk-Loaf

Ingredients for one milk-loaf:

• 750 g flour
• 5 dkg fresh yeast/2 packets of dry yeast
• 4,5 dl lukewarm milk
• 200 g sugar (2-3 tbsp will be needed to activate fresh yeast)
• 2 eggs (+1 to glaze the top)
• 1 lemon’s freshly grated zest
• ½ lemon’s freshly squeezed juice
• pinch of salt
• 150 g butter (room temperature)
• 1 tsp/tbsp Yes Superfood Butterfly Pea Powder

Method:

1. If you are using fresh yeast, you will have to activate it first with sugary milk. In a big bowl add 2-3 tsps of sugar to the lukewarm milk, then crumble the yeast into it. Put the bowl in a warm place, and let it sit for 10-15 minutes. It is ready when a bubbly foam has formed on top.
2. Combine all the ingredients (except the butter and the Butterfly Pea powder) in a big bowl, and knead it with your hands for 10 minutes.
3. Add in the butter gradually in 3-4 portions, and knead it for another 10 minutes.
4. Take out 1000 grams of the dough (this will be the white part).
5. Color the the remaining part of the dough with 1 tsp/tbsp of Butterfly Pea powder, depending on how deep of a hue you would like to achieve.
6. Roll out the white and the purple doughs on the countertop sprinkled with flour.
7. Place the two rolled out doughs on top of each other in the following order: white dough – purple dough. Roll up the milk-loaf, and place it in a loaf tin.
8. Let the dough rise for 40-60 minutes.
9. Glaze the milk-loaf with an egg before baking.
10. Bake the milk-loaf at 185°C for 40 minutes, then let it rest for 10 minutes before cutting it up.