Swirled Purple Potato Cloud Bread

🥣 Ingredients:

Dough Base:

• 280g bread flour

• 30g sugar

• 1 egg

• 140ml milk

• 3g instant yeast

• 25g unsalted butter (softened)

• Pinch of salt

Coloring:

• 2 tsp purple sweet potato powder

Dusting:

• Bread flour for dusting the surface

👩🍳 Instructions:

1. Make the Basic Dough:
In a mixing bowl, combine bread flour, sugar, egg, milk, and yeast. Stir into a dough. Knead until the dough forms a rough film.

2. Add Butter:
Add softened butter and a pinch of salt. Continue kneading until the dough passes the "windowpane" test (thin, stretchy membrane).

3. Divide and Color:
Divide dough into 3 equal parts. Leave one plain (white). To the other two, knead in purple sweet potato powder to form light purple and dark purple doughs. Cover and ferment all three doughs at room temperature for 30 minutes.

4. Shape Doughs:
Divide each dough in half and let them relax for 10 minutes. Roll each into a 15×23 cm rectangle.

5. Layering:
Stack the rolled rectangles in order: white → light purple → dark purple. Gently press and roll up into a log. Pinch edges to seal.

6. Proofing:
Place the logs on parchment paper. Proof in a warm oven (36°C / 97°F) for 40 minutes until doubled in size.

7. Dust and Score:
Dust the surface with flour. Use a blade to evenly cut 5 decorative slits across the top for a flower-petal effect.

8. Bake:
Bake in a preheated oven at 180°C (356°F) top heat and 170°C (338°F) bottom heat for 28 minutes or until golden brown.

Serving Tip:
Let cool slightly, slice, and enjoy plain or with your favorite spread. The swirled pattern is especially striking when served open-faced.