Soft Beetroot Buns Recipe

Soft Beetroot Buns are delightfully soft and fluffy, with a subtle sweetness and a vibrant pink colour. Ideal for brunch, lunchboxes, or a colourful snack any time of day, they pair beautifully with savoury fillings like butter and smoked salmon, finished with a few fresh fennel leaves.

Makes 6 to 8 buns, Preparation 15 min + 2 hrs rising, Cooking about 25 mins

2 pre-cooked beetroots
80 ml lukewarm whole milk
200 g strong white bread flour
50 g durum wheat semolina flour
1 teaspoon of fine salt
20 g caster sugar (for the dough) + 1 tsp to dissolve the yeast
5 g active dry brewer’s yeast, dissolved in a small glass of lukewarm water
1 free-range egg
150 g unsalted soft butter, cubed
sesame seeds, to taste

Method

Blend the pre-cooked beetroot into a smooth purée, set aside.

Sift the flours into a large mixing bowl. Add the lukewarm water with dissolved yeast, followed by the beetroot purée. Mix well.

Gradually add the cubed butter, 20 g of caster sugar, and the lukewarm milk while stirring. Add the salt last. Knead the dough by hand until soft and non-sticky.

Place the dough in a clean bowl and cover with a damp kitchen towel. Leave it in a warm place for 2 hours, or until doubled in size.

Transfer the dough onto a lightly floured surface. Divide into 6–8 small buns and place on a baking tray lined with baking paper. Cover with a kitchen towel and leave to rise for another 20 minutes.

Preheat your oven to 200°C (400°F / Gas 6). Brush the buns with beaten egg and sprinkle sesame seeds on top. Bake for 10 minutes, then reduce the temperature to 180°C (350°F / Gas 4) for a further 10–15 minutes until the buns are slightly darker in colour.