BRIMSTONE BREAD #desserts #cookies

I've been anxious to share this formula for a considerable length of time! When I originally begun arranging my Phantom of the Opera menu, I ran over this formula, and it was simply too immaculate to even consider passing up. The dark and red shading plan and fiendish topic made them simply the side dish I required!

They may look entangled, however they're in reality simple to make. Simply prepare your preferred bread mixture (I utilized an essential bun formula I produced for my cookbook) and make a dark rice flour blend to go on top. Spread on the topper, heat, and you're good to go to appreciate some sizzling bits of brimstone!

These remarkable "brimstone bread" buns with the presence of seething coals are flavorful and simple to make!

INGREDIENTS:
For the Red Buns

¼ cup very warm water
½ cup room temperature milk
1 packet (7 grams) active dry yeast
¼ cup butter, softened
1 egg
½ tsp salt
¼ cup sugar
8 drops red gel food coloring
2¾ cups flour

For the Black Topping

1½ cups rice flour
1 packet active dry yeast
2 tbsp sugar
2 tbsp vegetable oil
1/2 teaspoon salt
1 cup warm water
16 drops black gel food coloring

INSTRUCTIONS:

To make the red buns, first stir together the water and milk in the bowl of a standing mixer. Sprinkle the yeast on top and allow to sit for 5 minutes.
Add the butter, egg, salt, sugar, and red coloring to the bowl. Beat on medium-low speed with a paddle attachment for 30 seconds or until the butter is broken up into pieces. Gradually beat in the flour on medium speed until just combined.
Turn the dough out onto a floured surface and knead until it is soft, mostly smooth, and only slightly sticky (approximately 5-8 minutes). You may need to periodically reflour the surface to keep the dough from sticking.
Coat a large bowl with cooking spray and place the dough inside, turning once to coat. Cover the bowl with a clean kitchen cloth and allow to rise for 1 hour or until the dough has roughly doubled in size.
Punch down the dough and set aside. Line two baking sheets with silicon mats or parchment paper. Separate the dough into 16 balls of equal size, placing them an equal distance apart on the baking sheets. Cover and allow to rise for another 45 minutes.
While you wait, start on the black topping by stirring together the rice flour, yeast, sugar, vegetable oil, and salt in a medium bowl. Stir the black coloring into the warm water and beat the water into the flour mix with a hand mixer on medium speed. Cover and allow to rest for 30 minutes (by the time it’s done, the red buns should be finished rising too).
Preheat the oven to 350°. Scoop 2 spoonfuls of black mix over each bun.
Bake for 10-15 minutes, flipping and rotating the pans halfway through. Allow to cool for 5 minutes on the baking sheet. If desired, trim the black edges where the topping slid to the bottom.
Serve warm at the premiere of the Phantom’s latest operatic performance!

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