Blue Spirulina Milk-Loaf

Blue Spirulina Milk-Loaf - Yes Superfood

Ingredients for one milk-loaf:

  • 750 g flour
  • 5 dkg fresh yeast/2 packets of dry yeast
  • 4,5 dl lukewarm milk
  • 200 g sugar (2-3 tbsp will be needed to activate fresh yeast)
  • 2 eggs (+1 to glaze the top)
  • 1 lemon’s freshly grated zest
  • ½ lemon’s freshly squeezed juice
  • pinch of salt
  • 150 g butter (room temperature)
  • 1 tsp/tbsp Yes Superfood Blue Spirulina Powder

Method:

  1. If you are using fresh yeast, you will have to activate it first with sugary milk. In a big bowl add 2-3 tsps of sugar to the lukewarm milk, then crumble the yeast into it. Put the bowl in a warm place, and let it sit for 10-15 minutes. It is ready when a bubbly foam has formed on top.
  2. Combine all the ingredients (except the butter and the Blue Spirulina powder) in a big bowl, and knead it with your hands for 10 minutes.
  3. Add in the butter gradually in 3-4 portions, and knead it for another 10 minutes.
  4. Take out 1000 grams of the dough (this will be the white part).
  5. Color the the remaining part of the dough with 1 tsp/tbsp of Blue Spirulina powder, depending on how deep of a hue you would like to achieve.
  6. Roll out the white and the purple doughs on the countertop sprinkled with flour.
  7. Place the two rolled out doughs on top of each other in the following order: white dough – purple dough. Roll up the milk-loaf, and place it in a loaf tin.
  8. Let the dough rise for 40-60 minutes.
  9. Glaze the milk-loaf with an egg before baking.
  10. Bake the milk-loaf at 185°C for 40 minutes, then let it rest for 10 minutes before cutting it up.
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FAQs

No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.