Mix ingredients: In a stand mixer bowl, combine 250 grams bread flour, 20 grams white granulated sugar, 0.5 teaspoons salt, and 3 grams active dry yeast. Pour in 120 milliliters soy milk, warm and 60 grams sweetened condensed oat milk. Add 1 teaspoons pink food coloring. Stir briefly to combine.

Rest the dough: Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest for 20 minutes

Knead with butter: Add softened 25 grams dairy-free butter, softened to the bowl. Using the dough hook attachment, knead on low-medium speed for 10 to 12 minutes

until smooth and the dough pulls away from the sides.

First proof: Shape dough into a smooth ball, place in a lightly greased bowl, cover, and let proof at room temperature until doubled in size.

Divide and roll: Punch down the dough. Divide into 5 equal portions. Divide each portion into 5 smaller pieces. Roll each piece into a smooth ball — 25 balls total.

Shape the flower: Grease a round cake pan or cast iron skillet. Arrange balls in a flower pattern — 1 ball in the center, remaining balls arranged in circular petal clusters around it.

Second proof: Cover the pan loosely and let the shaped dough rise until doubled in size.

Bake: Preheat oven to 340°F (170°C). Bake for 30 minutes

until tops are golden. If browning too quickly, tent loosely with foil for the last 10 minutes.

Cool and serve: Let bread cool in the pan for 10 minutes

. Pull apart and serve warm for the best soft, fluffy texture.