Rainbow-colored brioche bun

Votes: 2

Time: 13 hours 15 minutes
Complexity: easily
Quantity: 1 loaf

If you're looking for a crazy way to wow your guests with homemade bread, this psychedelic-colored bun is just the thing. This rainbow brioche will be the star of your table with its rich flavor, airy texture, and vibrant rainbow-colored crumb. To make it, the dough is divided into six pieces and colored with vibrant gel colors before rising and baking. Then, all the layers are rolled up to create a stunning effect. Eat this bread as is, make psychedelic sandwiches, or even make fun bread puddings for kids.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 3/4 cups premium flour
1 and 1/4 teaspoons active dry yeast (about half a 7g packet)
2 tablespoons of sugar
2.5 tsp coarse salt
0.5 cups whole milk
4 large eggs
140g unsalted butter, diced, at room temperature, plus extra for greasing
Red, orange, yellow, green, blue and purple gel food coloring
Special equipment: 1 x 22 x 12 cm non-stick bread pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, eggs, milk

Cooking the dish according to the recipe:

In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt and mix with the dough hook attachment on low speed until evenly combined. Add the milk and 3 eggs and mix on low speed until smooth. Increase the mixer speed to medium-high and mix until the dough begins to pull away from the sides of the bowl, about 5 minutes.
Reduce the speed to medium and begin adding the butter a few pieces at a time, waiting until fully incorporated before adding more, about 5 minutes. Increase the speed to medium-high and continue mixing until the dough is glossy and slightly sticky, about 7 minutes.

Divide the dough into 6 equal-sized pieces. Add a few drops of red food coloring to one piece of dough and stir until no bright stripes remain; set aside. Repeat with the remaining 5 pieces of dough, tinting each one with one of the remaining colors (orange, yellow, green, blue, or purple).
Place each colored piece of dough in a separate small bowl and cover with plastic wrap. Refrigerate for at least 8 hours and up to 12 hours.
To assemble, roll out six pieces of chilled dough individually on a sheet of parchment paper into six 22 x 12 cm rectangles. Stack the layers in rainbow color order (red on the bottom, then orange, yellow, green, blue, and purple). Roll out the dough again into a 30 x 20 cm rectangle; this will ensure all the layers stick together and bake evenly. Place the stack red-side down and, starting from the shorter end, roll the dough into a tight log.
Generously grease a 9 x 5-inch (22 x 12 cm) nonstick loaf pan and place the loaf seam-side down inside. Generously grease a piece of plastic wrap large enough to cover the entire pan and place it, buttered side down, loosely over the pan. Let the dough rise until it extends 1/2 inch (1 cm) over the edges of the pan, 2-3 hours.
Position a rack in the middle of the oven and preheat the oven to 175°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Beat the remaining 1 egg with 1 tablespoon of water. Remove the plastic wrap and brush the top of the dough with the beaten egg. Bake until golden brown and a thermometer inserted into the center registers 185°F (88°C), about 30 minutes, rotating the pan halfway through baking.
Transfer the bread to a wire rack and let cool for 5 minutes, then run a knife around the edges to loosen the bread from the pan and turn it out onto the rack. Let cool completely on the rack.