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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 !

natural food color from dragon fruit

natural food color from dragon fruit

Ingredients :

(A)
120gm bread flour
85gm boiling water
– mix together and knead well to form dough
– cover refrigerate overnight for at least 12 hours

(B)
400gm bread flour
80gm plain flour
75gm sugar
8gm salt
9gm instant yeast

(C)
145gm dragon fruit
150ml cold water
– blend together

(D)
60gm butter

(E)
200gm golden raisins

Method :

1) Prepare (A) one day ahead.
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2) In a cake mixer with a dough hook, blend (B) well. Add (C) and knead to form rough dough. Add (A) and knead until well combined.
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3) Add in (D) and knead well to form a smooth and elastic dough. Add (E) and combine well.
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4) Cover dough and leave to proof for 40mins until double in size.

the risen dough

the risen dough

5) Punch down the dough and mould into desired shapes. Leave to rest for 50 mins.
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6) Leave some space in-between the buns to allow expansion during proofing.

7) Bake at 190C for 30mins. Remove and cool on a rack.
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7) The baked buns.
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