-
1
For the beetroot dough: In mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.
-
2
Add 160 ml beetroot juice and mix on low speed for one minute.
-
3
Add in the butter and knead until smooth and elastic, about 10 to 15 minutes at medium speed.
-
4
Cover dough with towel and let it rise in a warm place until volume doubles in size.
-
5
Prepare the light dough the same way.
-
6
In a mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.
-
7
Add 160 ml of water and mix on low speed for one minute.
-
8
Add in the butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
-
9
Cover dough with towel and let it rise in a warm place until volume doubles in size.
-
10
Punch the beetroot dough down.
-
11
Cut dough into 8 pieces.
-
12
Make round balls out of the dough pieces .
-
13
Punch the light dough down.
-
14
Cut dough into 8 pieces.
-
15
Make round balls out of the dough pieces.
-
16
First place beetroot ball into a greased loaf pan.
-
17
Next place a light dough ball into the pan next to the first beetroot ball.
-
18
Finish placing the balls into the pan in a checkerboard pattern.
-
19
Ive done this in the photo above.
-
20
Cover with a tea towel and allow to rise for 45 minutes.
-
21
Bake at 200C degree for 45 minutes.
-
22
Serve and enjoy.
