| Ingredient | Method |
| Dough: 200g HP. 100g LP 20g milk powder 60g caster sugar 100ml water 100ml milk 3tsp instant yeast 30g butter 1tsp salt 10g beetroot powder filling/topping: 30g light brown sugar+2tsp cinnamon powder | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15 minutes, pour remaining water bit by bit and knead until elastic. Divide dough into half. One portion mix with beetroot powder and another remain as plain dough. Both cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the beet root and plain dough into 2 @ 3 equal portions, and each flatten into 10-15mm thick. Attach the dough each other. Spread 3/4 of the dough with the filling over the dough. Roll it up like swiss roll. Pinch and seal the seam tightly and place in a greased loaf tin. Repeat for the next portion. 5. Leave to proof for second time (about 1-2 hrs). Sprinkle some cinnamon sugar on the surface. Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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