How to Make Zebra Bread Buns - No Artificial Colorants - All Natural Zebra Bread
Author: Whats4Chow
Recipe type: Bread / Baking
Today we're going to make delicious zebra bread buns. Unlike other zebra bread recipes, the dark part of the bread in this recipe does not result from food coloring, but a combination of cocoa powder and black strap molasses.
Ingredients
Ingredients
For the White Dough
- 475g Strong white bread flour
- 30g Cold butter, grated
- 20g White sugar
- 5ml Salt
- 6ml Instant yeast
- 300ml Warm water
For the Dark Dough
- 475g Strong white bread flour
- 30g Cold butter, grated
- 50g Black strap molasses
- 5ml Salt
- 60ml Cocoa powder
- 6ml Instant yeast
- 150ml Warm full cream milk
- 150ml Warm water
Instructions
- You can make buns or loaves using this amazing recipe.
- To start, measure 300ml of warm water into a jug and add 20g of sugar.
- Stir this until the sugar has dissolved.
- Pour in 6ml or a slightly heaped teaspoon of instant yeast and stir this in.
- Cover the mixture and put this aside to prove.
- In another jug combine 150ml warm full cream milk and 150ml warm water.
- Pour in 50g of black strap molasses and stir this until totally combined.
- Pour in 6ml of instant yeast and stir this in.
- Cover this and put it aside to prove.
- Pour 475g of strong white bread flour into your mixer bowl.
- Add 5ml of salt and grate 30g of cold butter into the flour.
- Place the bowl on your mixer with the beater attached. Run the mixer briefly on low speed to cut the butter into the flour.
- Pour in the first yeast mixture.
- Close the machine and run it for 60 seconds to combine the liquid with the flour.
- Scrape down the beater paddle and swap it out for the dough hook.
- Start the mixer on low speed for 60 seconds, then increase the speed and allow the dough to knead for a further 7 minutes.
- Remove the white dough from the machine. It will be smooth, soft and elastic, but not at all sticky. Transfer this to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
- For the dark dough, combine 475g of strong white bread flour with 60ml of cocoa powder and 5ml of salt.
- Grate 30g of butter into the bowl as well.
- Place the bowl on your mixer with the beater attached and mix this briefly to cut the butter into the flour.
- Add the dark yeast mixture and continue mixing until the liquid is incorporated into the flour.
- Remove the beater and replace it with the dough hook.
- Clove the machine and get it kneading on slow speed for 60 seconds. Increase the speed to medium slow and continue kneading for a further 7 minutes.
- Remove the dough from the machine, transfer it to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
- After 60 minutes, punch the white dough down and turn it out onto a lightly floured work surface.
- Knead the dough briefly and roll it into a log. I am cutting this into 8 equal pies for extra large rolls. For burger buns, cut the log into 12, and for smaller buns, 16. Put these aside.
- Repeat this process with the dark dough.
- Take one piece of white dough and one piece dark dough and roll each one out to an oval 15cm or 6 inches log by 10cm or 4 inches wide.
- Place the one slab on top of the other and cut the stack into 4 pieces.
- Stack the four pieces on top of one another.
- Put the stack flat on the work surface and form it into a bun.
- Put this on a lined baking sheet and continue with the remaining buns.
- Cover the buns lightly with cling wrap and allow these to rise in a warm place for 30 minutes.
- After 30 minutes, combine a beaten egg with a tablespoon of water and brush this onto the buns.
- Bake the buns in a pre-heated oven at 200c or 400f for 20 to 25 minutes and the buns are well risen and golden.
- Remove the buns from the oven and transfer them to a cooling rack for at least 15 minutes before serving.
- And there it is, all natural zebra bread, with a beautiful light and open texture.
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