Isn’t this just gorgeous? Check out this amazing Marbled Purple Tangzhong Brioche—it’s as fun to eat as it is to admire! Just picture yourself pulling apart that soft, fluffy texture—absolute bliss! The sweetness in every bite makes it perfect for any meal, whether it’s breakfast, lunch, or dinner. You’re going to want this colorful bread at your table every week! Thanks to the awesome Suncore Foods® Cosmos Red Cabbage & Purple Sweet Potato Powders, making it is just as enjoyable as eating it! Each slice has its own unique marbling—who knew delicious could look so fabulous? This bread will definitely be the star of any meal, and you’ll be showered with compliments, trust me! Enjoy every bite of this beautiful creation; it’s not just bread; it’s art you can savor!
Yields 2 Loaves
Tangzhong:
360g water
65g all-purpose flour
Yeast Mixtures (prepared separately and making this twice, one for each dough):
25g warm water
1½ tsp active dry yeast
15g (1 tbsp) granulated sugar
Purple Dough:
1 yeast mixture
196g tangzhong
370g all-purpose flour
5g salt
15g milk powder
65g granulated sugar
2 large room temperature eggs
113g softened butter (1 stick)
1½ tsp Suncore Foods® Cosmos Red Cabbage Powder
4 tsp Suncore Foods® Purple Sweet Potato Powder
Classic (Colorless) Dough:
1 yeast mixture
196g tangzhong
370g all-purpose flour
5g salt
15g milk powder
65g granulated sugar
2 large room temperature eggs
113g softened butter
Egg Wash:
2 tbsp heavy cream
1 egg yolk
Click Here for Step-by-Step Directions ▼
1. Make the Tangzhong — In a saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, until thickened to a smooth, pudding-like paste (about 3–5 minutes). Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Allow to cool to room temperature before mixing the dough. You should have approximately 392g tangzhong. Divide in half (about 196 g each).
2. Bloom the First Yeast Mixture — In a small bowl, combine the warm water, yeast, and sugar. Stir and let sit for 5–10 minutes, until foamy. You will prepare the second yeast mixture once the first dough reaches the butter stage.
3. Mix the Mauve Dough — In a stand mixer fitted with a dough hook, combine yeast mixture, 196g tangzhong, flour, salt, milk powder, sugar, eggs,
Suncore Foods® Cosmos Red Cabbage Powder, and
Suncore Foods® Purple Sweet Potato Powder. Mix about 10 minutes until cohesive and beginning to smooth. Add the 113g softened butter 1 tablespoon at a time, allowing each addition to fully incorporate. Pause and prepare the second yeast mixture. Continue mixing until the windowpane stage, about 15–20 minutes total. The dough should be smooth, elastic, and slightly tacky.
4. Bloom the Second Yeast Mixture — After the butter stage for the first dough, prepare the second yeast mixture the same way as the first and allow it to become foamy.
5. Mix the Classic Dough — In a stand mixer fitted with a dough hook, combine yeast mixture, 196g tangzhong, flour, salt, milk powder, sugar, and eggs. Mix about 10 minutes until smooth and cohesive. Add the remaining 113g softened butter gradually, mixing until fully incorporated. Continue mixing until the windowpane stage, about 15–20 minutes.
6. First Rise — Place each dough into lightly greased bowls. Cover with cling film. Let rise for about 2 hours, or until doubled in size.
7. Shape & Braid — Punch down both doughs. Divide each dough into 2 equal portions (2 mauve, 2 classic). Shape each into a smooth round ball. Working with one mauve and one classic piece: Stack one on top of the other. Roll into an 18 x 6 inch rectangle.
8. Perform a letter fold — Fold the top third down. Fold the bottom third up over it. Rotate 90 degrees. Roll out again. Repeat the letter fold. Roll out once more into a rectangle about ½ inch thick. Leaving 1 inch uncut at the top, slice lengthwise into three 2-inch strands. Braid the strands. Tuck ends underneath and place into a greased loaf pan. Repeat for the second loaf.
8. Second Proof — Cover loosely and proof 45 minutes to 1 hour. When gently pressed, the dough should leave a slight indent that slowly springs back.
9. Egg Wash — Whisk together the heavy cream and egg yolk. Brush gently over the tops of the proofed loaves just before baking.
10. Bake — Preheat the oven to 350°F. Bake uncovered for 20 minutes. Tent loosely with foil and bake an additional 25 minutes, or until the internal temperature reaches 200°F.
11. Cool — Rest in the pan for 5 minutes, then transfer to a wire rack. Cool completely before slicing. Enjoy!
