Blue Jean Easter Egg Breads

Description

Source: COOK COLOR - MARIA ZIZKA

Who needs a chemical dye when you can use red cabbage to give Easter eggs the same exact color as broken-in blue jeans?

Ingredients

• 4 cups (360 g) chopped red cabbage (from 1/2 small cabbage)
• 4 cups (960 ml) plus 1 teaspoon water
• 2 tablespoons white vinegar
• 7 large white eggs
• 1 cup (240 ml) whole milk
• 1 (¼-ounce/7 g) packet active dry yeast (2¼ teaspoons)
• 3 tablespoons sugar
• 4 to 4½ cups (500 to 560 g) all-purpose flour
• 1 teaspoon spirulina powder
• 2 teaspoons fine sea salt
• 4 tablespoons (½ stick/57 g) unsalted butter, at room temperature, plus more for greasing

Directions

1. In a nonreactive medium saucepan, combine the cabbage and 4 cups (960 ml) of the water.
2. Bring to a gentle simmer.
3. Cook, stirring occasionally, until the water is deeply colored, about 30 minutes.
4. Let cool completely.
5. Strain the liquid through a fine-mesh sieve and discard the cabbage.
6. Stir in the vinegar, then gently add 4 of the eggs.
7. Refrigerate for 4 hours (for light blue eggs), overnight (for deep ocean blue eggs), or for up to 2 days if you’d like the blue color to be even darker.
8. Warm the milk to body temperature, then pour it into the bowl of a stand mixer or a large bowl.
9. Sprinkle the yeast and 1 tablespoon of the sugar over the milk and stir until dissolved.
10. Set aside for about 5 minutes, until bubbling and lightly foamy.
11. Add the remaining 2 tablespoons sugar, 4 cups (500 g) of the flour, the spirulina, salt, and 2 of the undyed eggs.
12. Using the dough hook of the stand mixer or a large spoon, mix until a stiff dough forms.
13. While mixing, add little pieces of the butter, a few at a time, until all the butter has been incorporated.
14. Mix on low speed or knead on an unfloured surface for about 10 minutes.
15. The dough should be just sticky enough to stick to the bottom but not the sides of the bowl.
16. If the dough is very sticky, add up to ½ cup (65 g) additional flour 1 tablespoon at a time.
17. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 90 minutes.
18. Line a baking sheet with parchment paper.
19. Divide the dough into 8 equal pieces.
20. Using your palms, roll each piece into a 16-inch-long (41 cm) rope.
21. Working with two pieces at a time, pinch the ends together and twist the ropes around themselves.
22. Coil the twist into a loose circle with a 1-inch (2.5 cm) hole in the center.
23. Set the loop of dough on the prepared baking sheet.
24. Repeat with the remaining ropes to make 4 loops of dough total.
25. Place 1 dyed egg in the middle of each loop, pressing gently so that it’s snug.
26. Cover with the kitchen towel and let rise in a warm spot for 1 hour.
27. About 15 minutes before the end of the rising time, preheat the oven to 375°F (190°C).
28. Beat together the remaining undyed egg and remaining 1 teaspoon water to make an egg wash.
29. Brush the egg wash over the dough.
30. Bake until the breads are shiny and deep golden brown along the ridges, about 20 minutes.
31. Let cool slightly before serving.

Yield: Makes 4 breads