Recently I thought of using red dragon fruit to make bread and promptly did a search online. Found only one that uses the juice to make french baguette. I’ve a recipe that uses beet root to make soft buns and thought why not substitute it with dragon fruit instead. As the fruit has more water content than the beet root, I had a hard time trying to figure out the amount of liquid to add. Anyway, I went ahead to try.
The natural colour from the red dragon fruit made the dough really attractive. However, the colour disappeared almost entirely during baking and the baked buns had just a slight tinge of pink. Overall, I would rate the result as 7 out of 10. The inside was soft but the top of the buns was tough. Not too bad but not up to my expectation. Will try again with more juice next time. If anyone has experimented successfully with this, please share. Thanks !
120gm bread flour
85gm boiling water
– mix together and knead well to form dough
– cover refrigerate overnight for at least 12 hours
400gm bread flour
80gm plain flour
9gm instant yeast
145gm dragon fruit
150ml cold water
– blend together
200gm golden raisins
4) Cover dough and leave to proof for 40mins until double in size.
6) Leave some space in-between the buns to allow expansion during proofing.