Purple Braided Buns

Purple Braided Buns



My Kale Kitchen

3 Hours
25 Minutes
3 Hours 25 Minutes


Dark Purple Dough

  • 200 g warm milk
  • 25 g sugar
  • 2 g active dry yeast
  • 18 g olive oil
  • 3 g Rose Salt
  • 320 g bread flour
  • 10 g Ebony Carrot Supercolor Powder*

Light Purple Dough

  • 200 g warm milk
  • 25 g sugar
  • 2 g active dry yeast
  • 18 g olive oil
  • 3 g Rose Salt
  • 310 g bread flour
  • 18 g Lilac Taro Yam Supercolor Powder*
  • 3 g Purple Sweet Potato Supercolor Powder*


  • Melted dairy-free butter for brushing

Equipment Needed: Stand mixer with a dough hook attachment

*Supercolor Powders are from Suncore Foods® - This recipe post is not sponsored.


  1. Prepare dark purple dough: In the bowl of a stand mixer, combine warm milk, sugar and yeast and set aside until the mixture is frothy. Mix in olive oil on low speed for 30 seconds.
  2. Form dough: Mix in bread flour, Ebony Carrot Supercolor Powder and salt on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl. Remove dough and form a dough ball. Place the dough in a clean bowl, cover and set aside.
  3. Prepare light purple dough: Follow the same steps to prepare the Lilac Taro Yam dough.
  4. 1st proof: From the time you cover the second dough, proof both doughs for 60-90 minutes.
  5. Cut dough: Punch the air out of both doughs and re-knead them separately for a few seconds. Cut each dough into 12 portions (15 portions each for smaller buns). You should have a total of 24 small dough chunks. Work with 3 portions at a time, choosing a color combination of your preference. For the next steps, we will work with 2 light purple dough chunks and 1 dark purple dough chunk.
  6. Form dough ropes: Prepare a baking tray and set aside. Form 3 dough individual dough ropes by rolling each dough portion between your hands or on a flat surface. Ensure all 3 ropes are roughly the same size. You should have 1 dark purple dough rope and 2 light purple dough ropes.
  7. Braid dough: Place the 2 light purple dough ropes on either side of the dark purple dough rope. Pinch the top end of the 3 ropes together, sealing the dough on one end and forming 3 strands. Gently lift the right (light purple) strand and place in between the middle and left strand. Gently lift the left most (light purple) strand and place in between the other two strands. Continue this process and braid the strands. Once you reach the end, pinch the 3 strands together, sealing the braid.
  8. Roll braid: Starting from one end, roll the braid inwards and tuck the end of the braid under the rolled bun by gently pinching it together with the dough.
  9. Follow steps 6 through 8 to form remaining braided buns and place them on the prepared baking tray leaving enough room in between individual buns, allowing them to rise.
  10. 2nd proof: Cover buns with a kitchen towel and set aside for 45-60 minutes.
  11. Bake: Preheat oven to 3750 F and brush the buns with a generous amount of melted butter. When ready to bake, reduce oven temperature to 3500 F and bake braided buns for 25 – 30 minutes until the tops are lightly crispy and golden-brown. The buns should sound hollow when you tap on them. Baking time can vary depending on the size of the buns and oven. 
  12. Cool: Allow the buns to cool on the baking tray for 15 minutes. Place buns on a wired rack and allow them to cool to room temperature before serving.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe